Shizuoka's food cultureKnow

Kurohanpen is a semicircular, grey fish paste made from boiled minced fish such as mackerel, horse mackerel and sardines, and is a specialty of Yaizu. Outside of the prefecture, hanpen is a white fish paste, but in Shizuoka it usually refers to "kurohanpen". White hanpen is white because it uses only the flesh of the fish, while black hanpen is grey because it contains the entire fish bones and skin. In addition to being fried, black hanpen can also be used in stews, grilled dishes and as an ingredient in Shizuoka oden.

"Kurohanpen fry", deep-fried black fish cake, can be made at home and is also sold in the prepared food section of supermarkets. The fish cake, which is packed with the flavor of fish, is fried in oil to give it a fragrant flavor, and it is a side dish that is loved by people of all ages, from children to adults, and is a staple on the local dinner table and in bento lunches, as well as in school lunches.

Ingredients used 

black hanpen, breadcrumbs, flour, eggs

How to eat

The black fish cake is coated with flour, beaten egg, and breadcrumbs, then deep fried. The trick is to use fine breadcrumbs and coat it thinly. It is delicious whether eaten as is or with sauce.

Source: Ministry of Agriculture, Forestry and Fisheries (Our local cuisine）

Image source: Ministry of Agriculture, Forestry and Fisheries (Our Local Cuisine)