View source for Hanpen

{{Short description|Food in Japan}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
[[File:Hanpen by yoppy.jpg|thumb|''Hanpen'']]
[[File:Kuro Hanpen.jpg|thumb|right|''Kuro hanpen'' ([[:ja:黒はんぺん|黒はんぺん]]), literally "black hanpen"]]
{{One source|date=December 2022}}
{{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 other [[List of Japanese soups and stews|Japanese soups and stews]]. It can also be [[Frying|fried]] or [[broiled]].

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".

Hanpen is made from grated [[Japanese mountain yam]] (''[[Tororo (food)|tororo]]''), [[Alaska pollock]], salt, and seaweed stock ([[kombu]]-[[dashi]]).

==See also==
* {{portal-inline|Food}}

==References==
{{reflist}}

[[Category:Surimi]]


{{Japan-cuisine-stub}}
{{ingredient-stub}}