Englishblack hanpen
A local specialty of Yaizu that becomes fragrant and tasty when lightly roasted
black hanpen introduction
Black hanpen is a paste made by making mackerel, mackerel, sardines, etc. as surimi and boiled. The shape is semicircular and the color is gray. It is a local specialty of Yaizu, but it is eaten almost all over the prefecture.
Outside of the prefecture, hanpen is a white paste, but in Shizuoka prefecture, it usually refers to “black hanpen.” White hanpen is white because only the body part of the fish is used, but black hanpen is gray because whole fish bones and skin are kneaded in. In addition to frying, black hanpen is also used as an ingredient in simmered dishes, pottery, and even Shizuoka oden.
“Black hanpen fries,” which are fried black hanpen, are made at home and are also sold at delicatessen corners such as supermarkets. By frying hanpen with condensed fish flavor in oil, aroma is also added, and it is a side dish that has been loved locally by children and adults across generations.
Outside of the prefecture, hanpen is a white paste, but in Shizuoka prefecture, it usually refers to “black hanpen.” White hanpen is white because only the body part of the fish is used, but black hanpen is gray because whole fish bones and skin are kneaded in. In addition to frying, black hanpen is also used as an ingredient in simmered dishes, pottery, and even Shizuoka oden.
“Black hanpen fries,” which are fried black hanpen, are made at home and are also sold at delicatessen corners such as supermarkets. By frying hanpen with condensed fish flavor in oil, aroma is also added, and it is a side dish that has been loved locally by children and adults across generations.
