Hanpen

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Hanpen
Kuro hanpen (黒はんぺん), literally "black hanpen".

Hanpen (半片?) is a white, square, triangle or round surimi product 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 ( han?) piece ( pen?). It can be eaten as an ingredient in oden or soup. It can also be fried or broiled.

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, seaweed-stock (kombu-dashi).

See also[edit]

References[edit]

  1. ^ Origin of hanpen: Kibun foods