Hanpen (半片) is a white, square, triangle or round surimi product (fish or meat paste) with a soft, mild taste. It is believed to have been invented during the Edo period in Japan by a chef, Hanpei (半平) of Suruga, and the dish is named after him.[1] Another theory suggests that because it is triangle shaped and appears to have been cut in half from a square, it is a half (半, han) piece (片, pen). It can be eaten as an ingredient in oden or soup. It can also be fried or broiled.
![](http://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Hanpen_by_yoppy.jpg/220px-Hanpen_by_yoppy.jpg)
![](http://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Kuro_Hanpen.jpg/220px-Kuro_Hanpen.jpg)
This article relies largely or entirely on a single source. (December 2022) |
In Shizuoka Prefecture, whole sardines are used, and the resulting product has a bluish-gray color. This is called kuro hanpen (黒はんぺん), literally "black hanpen".
Hanpen is made from grated Japanese mountain yam, surimied Alaska pollock, salt, and seaweed stock (kombu-dashi).
See also
editReferences
edit- ^ Origin of hanpen Archived 2008-12-31 at the Wayback Machine: Kibun foods