Black Hanpen
A Yaizu delicacy that becomes irresistibly fragrant when lightly grilled

About Black Hanpen

Black Hanpen (黒はんぺん, Kuro Hanpen) is a unique type of fishcake made by boiling a blend of finely minced fish such as mackerel, horse mackerel, and sardine. It has a distinctive semi-circular shape and a grayish color. While it originates as a specialty of Yaizu City, it is widely enjoyed throughout Shizuoka Prefecture.

Outside of Shizuoka, hanpen usually refers to white fishcakes. However, in Shizuoka, the term typically denotes "Black Hanpen." The difference lies in the ingredients: white hanpen is made solely from fish meat, giving it a pristine white color, whereas black hanpen incorporates the whole fish, including bones and skin, resulting in its gray hue.

Black Hanpen is an incredibly versatile ingredient in Shizuoka cuisine. It can be fried, simmered, grilled, or even added to Shizuoka-style oden, a popular local stew. Among its variations, the deep-fried version known as "Black Hanpen Fry" is a beloved homemade dish and can also be found in the deli sections of local supermarkets. The frying process not only enhances the rich, savory taste of the fish but also adds a delightful crispness, making it a comfort food cherished across generations in Shizuoka.

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