Glossary - Ingredients

Hanpen / Pounded Fish Cake

Processed fish cake made from minced fish and egg whites

What is hanpen?

Hanpen / pounded fish cake (はんぺん in Japanese) is minced white fish with egg whites and yamaimo yams added, then steamed or boiled to proper firmness. Hanpen is 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 Japanese seasonings. Daikon radish, egg, "chikuwa" (tube-shaped fish cake), hanpen, and "konnyaku" (yam cake) are commonly used as ingredients. Hanpen is also commonly enjoyed deep-fried or grilled.

Nutrition facts

Hanpen is made from fish paste, making it rich in protein and low in fat. Since this fish cake also contains vitamin B12, it also supports blood production as well as nerve and blood health. Additionally, hanpen contains calcium, which is essential for healthy bones, and DHA and EPA, which help maintain brain health.
Hanpen is high in sodium, so keep this in mind when seasoning.

Storage to prevent food loss

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 storage-use bag to keep in the freezer.

Trivia

Hanpen is made with several varieties of fish and often differs in color depending on the region. Once example is black hanpen which is greyish in color and uses mackerel or sardines as its primary ingredient and is a popular dish in Shizuoka Prefecture.