Hanpen: Difference between revisions
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[[File:Hanpen by yoppy.jpg|thumb|right|Hanpen]] |
[[File:Hanpen by yoppy.jpg|thumb|right|Hanpen]] |
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[[File:Kuro Hanpen.jpg|thumb|right|''Kuro hanpen'' ([[:ja:黒はんぺん|黒はんぺん]]), literally "black hanpen".]] |
[[File:Kuro Hanpen.jpg|thumb|right|''Kuro hanpen'' ([[:ja:黒はんぺん|黒はんぺん]]), literally "black hanpen".]] |
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{{nihongo|'''Hanpen'''|[[:ja:半片|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]], {{nihongo|''Hanpei''|半平}} of [[Suruga Province|Suruga]], and the dish is named after him.<ref>[http://www.kibun.co.jp/hanpen/chisiki/rekisi.html Origin of hanpen]: Kibun foods</ref> Another theory suggests that because it is triangle shaped and appears to have been cut in half from a square, it is a {{nihongo|half|半|han}} {{nihongo|piece|片|pen}}. It can be eaten as an ingredient in [[oden]] or [[soup]]. It can also be [[Frying|fried]] or [[broiled]]. |
{{nihongo|'''Hanpen'''|[[:ja:半片|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]], {{nihongo|''Hanpei''|半平}} of [[Suruga Province|Suruga]], and the dish is named after him.<ref>[http://www.kibun.co.jp/hanpen/chisiki/rekisi.html Origin of hanpen] {{webarchive|url=https://web.archive.org/web/20081231195349/http://www.kibun.co.jp/hanpen/chisiki/rekisi.html |date=2008-12-31 }}: Kibun foods</ref> Another theory suggests that because it is triangle shaped and appears to have been cut in half from a square, it is a {{nihongo|half|半|han}} {{nihongo|piece|片|pen}}. It can be eaten as an ingredient in [[oden]] or [[soup]]. It can also be [[Frying|fried]] or [[broiled]]. |
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In [[Shizuoka Prefecture]], [[sardine|whole sardines]] are used, and the resulting product has a bluish-gray color. This is called ''kuro hanpen'' ([[:ja:黒はんぺん|黒はんぺん]]), literally "black hanpen". |
In [[Shizuoka Prefecture]], [[sardine|whole sardines]] are used, and the resulting product has a bluish-gray color. This is called ''kuro hanpen'' ([[:ja:黒はんぺん|黒はんぺん]]), literally "black hanpen". |
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Revision as of 15:29, 29 October 2017
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.
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
References
- ^ Origin of hanpen Archived 2008-12-31 at the Wayback Machine: Kibun foods
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