# Ebiten ｜ Our Regional Cuisines

**Cuisine Name**: Ebiten

**Region**: Our Regional Cuisines

## Main Lore Areas
Touyo Region

## Main Ingredients Used
Shrimps and tofu

## History, Origin, and Related Events
Hiuchinada is full of fresh seafood and in Niihama and Kawanoe (now a part of Shikokuchuo) cities, small shrimps called “jakoebi” measuring to 2 to 5 cm in length were widely caught, and these shrimps have been used in home cooking for a long time. “Jakoebi” can be prepared in different ways, and it is delicious simmered or baked. People of all generations love this shrimp. “Ebiten” is a deep-fried dish made with mashed tofu, white fish and “jakoebi”. Nowadays, the dish is prepared with fresh goby, largehead hairtail or cod caught from Hiuchinada and is combined with fresh “jakoebi” and custom-ordered tofu with the water squeezed out from the start. The ingredients are blended using a food processer, and flavored with salt and sugar. Only a small amount of salt is used to enhance the natural sweetness of the tofu and the aroma of the shrimps. Each piece of “ebiten” is made by hand and deep-fried in rapeseed oil. The “ebiten” is flipped over many times so that it does not get charred.

## Opportunities and Times of Eating Habits
Families of fishermen make “ebiten” at home, and this dish has been enjoyed for generations. It is often sent as gifts during the winter. The shells of the shrimp are deep-fried as well, which makes this dish full of calcium and gives it a crunchy texture. Fans of this dish love the crispiness that melts inside their mouths.

## How to Eat
Custom-ordered tofu with the water squeezed out, and fresh shrimps and fish from the Seto Inland Sea such as goby and largehead hairtail are used for “ebiten”. All the ingredients are mashed and mixed. Then, they are deep-fried in oil. The softness of the tofu and the crunchiness of the shrimp shells are what make this dish unique.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)In Niihama city, there is a local store that has been selling “ebiten” for over 100 years. They can also be purchased at local supermarkets, roadside stations, specialty stores, antenna shops and online stores.

## Ingredients
- Baby shrimp (with the head and tail removed): 200g
- Firm tofu: 1tofu
- [Seasoning A] Oil: 2 tbsp.
- [Seasoning A] Katakuriko (=potato starch): 2 tsp.
- [Seasoning A] Sugar: 1 tsp.
- [Seasoning A] Salt: 1／2 tsp.
- [Seasoning A] Skim milk: 2 tbsp.

## Recipe
1. 1. Boil the tofu in hot water for a short time and then squeeze out the water from the tofu by wrapping it in a clean kitchen towel. Put the tofu in a mortar and mash it with a pestle.
2. 2. Remove the heads and tails of the shrimps and devein them. Finely chop the shrimp with their shells left on.
3. 3. Mix the tofu and shrimps from steps 1 and 2. Add the seasonings in list [Seasoning A]. Mix well until the mixture becomes sticky. (You can use a food cutter for this step).
4. 4. Make 5 mm thick, 5-6 cm diameter shapes with the mixture. Put oil on your hands when making the shapes to avoid the dough from sticking. Deep-fry them in oil at a temperature of 160℃.

## Provider Information
provider : Ehime Rural Life Research Council

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