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The "Bungo" strait is in the western part of the Shikoku district.
Firefly JAKO (: small fish) is caught in the "Uwa" sea. It is
"Jyakoten" which mashed this and was used as tempura. From the
first, it is the origin to have taken the boiled-fish-paste craftsman of
"Date-han" (: Sendai).
If it thinks suddenly, this firefly JAKO is worrisome somehow. Firefly JAKO is what. The name which seems to be nice is the fish which shines like a firefly.
The "Jyakoten" which I had grilled for a while is very fragrant,
and excites appetite. Since it grilled, it is visible like Deep-fried fish
balls. But, when it eats, there is no oil like deep-fried fish balls, and
when it is biting, there is sometimes resistance to the teeth of the small
bones of firefly JAKO. Inside is a gray color of ground fish. A salty taste
is attached firmly and I want to come to eat boiled rice. It is very nice
when wasabi sauce is dipped. I want to come to drink sake.
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Japanese : Kyako-Ten
Name : Deep frying kamaboko
Article name : Jyako tenpura
Raw materials : fish meat, starch, egg white, soy bean protein, natural
salt, sugar, glucose, seasoning
Maker : Hasui Kamaboko
Yahatahama-shi, Ehime |
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Jyakoten 
