Hanpen

Hanpen is a soft, pale Japanese fish cake made from minced white fish (surimi) mixed with gentle binders such as grated yam (yamaimo) or mashed tofu to create a light, fluffy texture. The mixture is lightly seasoned with salt and sometimes a touch of sugar, and may include a binding agent like egg. The paste is formed into small rectangular blocks and steamed until firm, resulting in a smooth, custard-like interior.

Compared with firmer kamaboko, hanpen is notably soft and airy, with a mild flavor that absorbs surrounding sauces and broths easily. Its delicate crumb and subtle taste make it a versatile ingredient in a variety of preparations.

In cooking, hanpen is a common component of oden, the winter hot pot, where it is simmered in a soy-based broth until tender. It can also be pan-fried or grilled to add texture, or sliced into soups and other dishes, providing a gentle counterpoint to richer elements.

Origin and availability: Hanpen has a long history in Japanese cuisine and remains widely available in markets and supermarkets, sold fresh or frozen and used in home cooking and restaurant menus. While regional variations exist in texture and preparation, hanpen is defined by its pale color, soft structure, and delicate, mild flavor.