Hanpen

Hanpen (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, Hanpei (半平) of Suruga, and the dish is named after him.

In Shizuoka Prefecture, whole sardines are used, and the resulting product has a bluish-gray color.

Hanpen is made from grated Japanese mountain yam, surimied Alaska pollock, salt, and seaweed stock (kombu-dashi).

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