Glossary - Ingredients

Hanpen/Pounded fish cake


Processed fish cake made from minced fish and egg whites


Minced white fish with egg whites and yamaimo yams added, then steamed or boiled to proper firmness. It looks white, has a fluffy texture, and is a popular ingredient in "oden", a traditional Japanese hot pot with various ingredients simmered in a soup made from "dashi" broth, soy sauce, and other seasonings. Daikon radish, egg, "chikuwa" (tube-shaped fish cake), hanpen, and "konnyaku" (yam cake) are commonly used as ingredients. Also delicious when deep-fried or grilled.


"Hanpen" (pounded fish cake) is rich in protein as it is made from minced fish, and also quite low in fat.


Consume quickly as fish cake expires quickly after opening. Can be stored for one week in the refrigerator. Freeze unopened for long term storage. Once opened, wrap in plastic wrap and place in a freezer bag, then store in the freezer.


Hanpen uses different varieties of fish and has different colorings depending on the region. For instance, black hanpen which is darker in color and uses mackerel or sardines as the primary ingredients is a popular dish in Shizuoka Prefecture.

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