Complete Guide to Black Hanpen | Understanding the Charm and History of Shizuoka Prefecture’s Local Cuisine, How to Eat It, and Where to Buy It
Black hanpen, a representative local dish of Shizuoka Prefecture that has been loved by locals for many years. Its unique flavor and texture, completely different from ordinary white hanpen, have an unforgettable charm once tasted. This article provides a thorough explanation of this Shizuoka traditional food ingredient, from its history and manufacturing methods to nutritional value, delicious ways to eat it, and purchasing methods.
What is Black Hanpen?
Black hanpen is a processed fish product that has been familiar since ancient times in areas centered around Yaizu City and Shizuoka City in Shizuoka Prefecture. Unlike the white hanpen generally distributed nationwide, it differs greatly in both manufacturing method and ingredients, establishing itself as a firmly rooted local dish unique to Shizuoka Prefecture.
Characteristics of Black Hanpen
The greatest characteristic of black hanpen is its blackish ash-gray appearance, true to its name. This color comes from grinding fish including bones and skin, and no artificial colorings are used whatsoever. The basic shape is crescent-like, with a thickness of about 1 centimeter and a diameter of approximately 8-10 centimeters.
The texture is not as light and fluffy as white hanpen, but has a firm elasticity, and as you chew, the umami of fish spreads through your mouth. It has almost no fishy smell; rather, it is characterized by a deep flavor with the essence of fish concentrated.
Difference from White Hanpen
Ordinary white hanpen is a processed product made by adding mountain yam and other ingredients to white fish paste, incorporating air to create a fluffy finish. In contrast, black hanpen is made using whole fish and doesn’t incorporate much air, resulting in high density and substantial texture.
While white hanpen is familiar throughout Japan, centered in the Kanto region, black hanpen is a region-limited food of Shizuoka Prefecture, deeply rooted in local food culture. In terms of nutritional value, black hanpen made using fish with bones has the advantage of being rich in calcium.
History and Cultural Background of Black Hanpen
History of Its Origin
The origins of black hanpen are said to trace back to the Edo period. Suruga Bay in Shizuoka Prefecture is known as a rich fishing ground, with Yaizu Port in particular flourishing since ancient times as one of Japan’s premier fishing ports. At that time, large quantities of fish landed included many small fish and non-standard fish with low commercial value.
Black hanpen is said to have been devised by local fishermen and processors to avoid wasting these fish and put them to effective use. This local dish embodies the wisdom of ancestors, who ground fish including bones and skin to use them completely, while simultaneously creating a highly nutritious food.
Cultural Positioning in Shizuoka Prefecture
Black hanpen is an indispensable part of Shizuoka residents’ dining tables, consumed on a daily basis. Particularly as an oden ingredient, it is so standard that it’s fair to say Shizuoka oden never lacks black hanpen.
Black hanpen is always displayed in supermarkets throughout the prefecture, in either the fresh fish section or processed fish section, with multiple manufacturers’ products competing. For Shizuoka residents, it is a soul food familiar since childhood, and for those who have moved away from the prefecture, it is one of the tastes they nostalgically recall.
Manufacturing Method and Raw Materials of Black Hanpen
Main Raw Materials
The primary ingredients of black hanpen are blue fish such as sardine, mackerel, and horse mackerel. Products made with sardine are the mainstream, and sometimes mackerel or horse mackerel are mixed in depending on the season. These fish are used ground, including bones and skin, after removing the head and internal organs.
As other materials, small amounts of starch and seasonings such as salt and sugar are added as binders. Some manufacturers have their own proprietary blends and manufacturing secrets, but the basic ingredient composition is very simple.
Manufacturing Process
Black hanpen is manufactured through the following process:
- Fish preprocessing: Remove the head and internal organs from fresh blue fish
- Making surimi: Grind fish including bones and skin into a paste
- Seasoning: Add salt, sugar, starch, etc., and mix
- Forming: Place in a crescent-shaped mold or form by hand
- Boiling: Boil in hot water to set
- Cooling and packaging: Cool and package for shipment
Traditional manufacturers continue to employ many manual processes, with craftspeople’s techniques determining product quality.
Nutritional Value and Health Benefits of Black Hanpen
Abundant Nutrients
Black hanpen is an extremely nutrient-dense food because it uses whole fish. Main nutrients include the following:
Protein: Contains abundant high-quality protein derived from fish, contributing to muscle maintenance and growth. Approximately 12-15g of protein is contained per 100g.
Calcium: The calcium content is exceptionally high due to the grinding of fish including bones. It is effective for maintaining bone health and preventing osteoporosis.
DHA and EPA: Unsaturated fatty acids DHA and EPA, abundant in blue fish, can be obtained. These are expected to maintain brain function and have blood-thinning effects.
Vitamin D: Vitamin D, which aids calcium absorption, is also contained, bringing a synergistic effect on bone health.
B Vitamins: B vitamins that aid energy metabolism are also abundant.
Health Benefits
Black hanpen is easy to incorporate into a healthy lifestyle, being low-calorie while nutritionally dense. It is particularly an excellent food for growing children and the elderly, allowing simultaneous intake of calcium and protein.
Additionally, because whole fish is used, it is excellent from a food waste perspective and is attracting attention as a sustainable food ingredient.
Delicious Ways to Eat Black Hanpen
Black hanpen can be enjoyed through various cooking methods. Here, we introduce representative ways of eating that are familiar locally.
Shizuoka Oden
The most popular way to eat black hanpen is as an ingredient in Shizuoka oden. Shizuoka oden is a local dish characterized by black soup and ingredients skewered on sticks, with black hanpen being an indispensable standard ingredient.
When adding black hanpen to oden, it is skewered and then placed in the pot. By simmering for a long time, the broth seeps in, creating an even deeper flavor. When eating, it is Shizuoka style to sprinkle plenty of blue seaweed powder and dashi powder (bonito flakes).
Fried Black Hanpen and Karaage
Black hanpen fries are popular as a snack and drinking appetizer among Shizuoka residents. The method is simple: coat black hanpen with flour, egg, and bread crumbs, then fry. The outside is crispy and the inside juicy.
Also recommended is “black hanpen karaage,” fried plain without batter. It features a crispy texture and concentrated fish umami. It tastes even better when squeezed with lemon or dipped in mayonnaise.
Grilled Black Hanpen
Simply grilling black hanpen is delicious enough. Brown both sides in a frying pan or grill and eat with soy sauce or ginger soy sauce as a standard. Grilling adds a pleasant aroma and tightens the texture.
It also works well when grilled over a net at barbecues, serving as an outdoor cooking option.
Eating Raw As Is
Black hanpen can actually be eaten raw as is. Since it has already been heat-treated, it is safe to eat straight from the package. You can enjoy it sashimi-style by dipping in wasabi soy sauce or ginger soy sauce.
You can thinly slice it and add to salads, or mix with mayonnaise as a sandwich filling, with a wide range of arrangement possibilities.
Simmered Dishes and Stir-Fries
You can also cut black hanpen into bite-sized pieces and combine with vegetables for simmered dishes or stir-fries. It can be used instead of meat in nikujaga (potato and meat stew) or added to vegetable stir-fries, allowing the fish umami to spread throughout the dish.
It pairs particularly well with root vegetables like daikon radish and carrot, with the flavors enhancing each other when simmered.
Recipe Collection Using Black Hanpen
Black Hanpen Cheese Bake
Ingredients:
- Black hanpen: 2 pieces
- Pizza cheese: as needed
- Green onion (sliced into rounds): as needed
- Mayonnaise: as needed
Method:
- Cut black hanpen in half and arrange on aluminum foil
- Spread a thin layer of mayonnaise and top with cheese
- Bake in a toaster oven for about 5 minutes until cheese melts and browns
- Sprinkle with green onion and serve
Black Hanpen and Vegetable Sweet and Spicy Stir-Fry
Ingredients:
- Black hanpen: 2 pieces
- Bell pepper: 2 pieces
- Onion: 1/2 piece
- Soy sauce: 1 tablespoon
- Mirin: 1 tablespoon
- Sugar: 1 teaspoon
- Sesame oil: 1 tablespoon
Method:
- Cut black hanpen into bite-sized pieces, and cut bell pepper and onion into convenient sizes
- Heat sesame oil in a frying pan and stir-fry onion
- When onion becomes translucent, add black hanpen and bell pepper and stir-fry
- Add seasonings and coat everything, and serve when glossy
Black Hanpen Tamagoyaki (Rolled Egg)
Ingredients:
- Eggs: 3
- Black hanpen: 1 piece (finely minced)
- Dashi stock: 2 tablespoons
- Sugar: 1 teaspoon
- Soy sauce: 1/2 teaspoon
- Salad oil: as needed
Method:
- Beat eggs in a bowl, add seasonings and finely minced black hanpen
- Heat a tamagoyaki (egg roll) pan, oil it, and pour in egg mixture
- Roll as you would regular tamagoyaki
- Once cooled, cut into convenient-sized pieces
How to Purchase Black Hanpen
Purchasing in Shizuoka Prefecture
Within Shizuoka Prefecture, black hanpen can be purchased at almost all supermarkets. It is typically placed in the fresh fish or processed fish section, allowing you to choose from multiple manufacturers’ products.
Prices are generally 200-400 yen per bag (3-5 pieces). It is also sold at local direct sales shops and roadside stations, where you can obtain fresh black hanpen directly from manufacturers.
Purchasing Through Online Shops
For those living outside Shizuoka Prefecture or wanting to purchase from specific manufacturers, using online shops is convenient. Searching “black hanpen” on major e-commerce sites like Rakuten, Amazon, and Yahoo! Shopping reveals multiple products.
Shipping is usually via frozen delivery, with longer expiration dates, making it suitable for bulk purchases. Prices typically start around 1,000-2,000 yen including shipping.
Famous Manufacturers
Major Shizuoka Prefecture manufacturers of black hanpen include the following:
Yamashichi Manufacturing: An established manufacturer in Yaizu City that continues traditional methods.
Marumate Shoten: A popular manufacturer in Shizuoka City, a standard brand frequently seen in local supermarkets.
Yamasa: A manufacturer in Yaizu City that produces high-quality black hanpen using carefully selected fish.
Each manufacturer produces subtle differences in taste and texture, making taste-testing enjoyable.
Storage Methods for Black Hanpen
Refrigerated Storage
Purchased black hanpen should be stored in the refrigerator. If unopened, observe the expiration date indicated on the package (typically 3-5 days from manufacturing).
After opening, wrap tightly in plastic wrap or place in an airtight container and refrigerate, eating within 2-3 days. Exposure to air can cause drying or discoloration, so airtight storage is important.
Frozen Storage
If you cannot eat it soon, freezing is also possible. Wrap each piece individually in plastic wrap, then place in a freezer bag and freeze for approximately one month.
When thawing, thaw slowly in the refrigerator or cook frozen. For fries or stir-fries, you can use it frozen without issue.
The Relationship Between Shizuoka Oden and Black Hanpen
Characteristics of Shizuoka Oden
Shizuoka oden is a unique oden familiar in the central Shizuoka region. Its characteristics are as follows:
Black Broth: Characterized by dark, soy sauce-based broth. Made by adding dark soy sauce to dashi made from beef tendon or chicken carcass.
Skewered: All ingredients are skewered in Shizuoka oden style.
Blue Seaweed Powder and Dashi Powder: When eating, generously sprinkle blue seaweed powder and shaved powder (bonito or mackerel flakes).
Black Hanpen: Black hanpen is always included as the standard ingredient in Shizuoka oden.
Role of Black Hanpen in Shizuoka Oden
In Shizuoka oden, black hanpen is not merely one ingredient but an important element that defines this oden’s individuality. The fish umami dissolved from black hanpen enriches the overall taste of the broth and influences other ingredients.
Black hanpen simmered for long periods absorbs plenty of broth while retaining its own fish flavor, maintaining a delicate balance. This synergistic effect creates the deep flavor unique to Shizuoka oden.
Trivia About Black Hanpen
Why Is It Called “Black” Hanpen?
Although the actual color is closer to ash-gray than black, it is called “black hanpen” to distinguish it from white hanpen. Locally, when people simply say “hanpen,” they mean black hanpen, and white hanpen is explicitly called “white hanpen.”
Soul Food of Shizuoka Residents
For Shizuoka residents, black hanpen is a nostalgic taste familiar since childhood. It sometimes appears in school lunches, with many people connecting it to childhood memories.
It is known as a food that Shizuoka residents returning home must always purchase, symbolizing Shizuoka’s identity.
Popularity with Tourists
As Shizuoka oden has gained attention as B-class gourmet food in recent years, black hanpen has also become increasingly popular among tourists. Many restaurants in Shizuoka Station’s oden street and around Shimizu Port serve dishes using black hanpen, with tourists visiting seeking Shizuoka’s unique flavors.
It is also popular as a souvenir, with vacuum-packed and frozen black hanpen sold at station and airport shops.
Pairing Black Hanpen with Other Shizuoka Gourmet Foods
Pairing with Wasabi Pickles
Shizuoka Prefecture is also famous as a wasabi-producing region. Eating black hanpen with wasabi pickles creates a perfect match of fish umami and wasabi spiciness. It is also an excellent accompaniment to sake.
Collaboration with Sakura Shrimp
Dishes combining sakura shrimp, a specialty of Suruga Bay, with black hanpen are also popular. Adding sakura shrimp tempura to black hanpen fries or eating black hanpen stew with sakura shrimp rice allows you to fully enjoy Shizuoka’s ocean bounty.
Pairing with Whitebait
Shirasu (whitebait), another Shizuoka specialty, also pairs well with black hanpen. Combinations include adding grilled black hanpen to shirasu donburi (rice bowls) or enjoying Japanese-style pasta using both shirasu and black hanpen in various arrangements.
Future and Challenges for Black Hanpen
Preserving Tradition
Black hanpen is a precious food culture heritage of Shizuoka Prefecture, but faces challenges including the aging of craftspeople and a shortage of successors. Maintaining traditional methods while passing techniques to the next generation is essential.
Some manufacturers are making efforts to train young craftspeople or partially mechanize manufacturing processes for efficiency while maintaining quality.
National Expansion
Awareness outside Shizuoka Prefecture remains limited, but with increased health consciousness and growing interest in local cuisines, opportunities for black hanpen to gain attention are increasing.
Through expanded online sales and media coverage, black hanpen could reach dining tables throughout Japan, allowing more people to learn about Shizuoka’s food culture.
Proposing New Ways of Eating
While preserving tradition, proposing new ways of eating suited to modern times is also important. Western-style arrangements and applications in ethnic cuisine are being developed to appeal to younger generations.
Emphasizing its health food aspects and highlighting its rich protein and calcium content could also appeal to those interested in fitness and dieting.
Summary
Black hanpen is a traditional local dish of Shizuoka Prefecture and a highly nutritious food made using fish with nothing wasted. Its unique flavor and texture have an unforgettable charm once experienced.
Beyond being a standard ingredient in Shizuoka oden, it can be enjoyed through various cooking methods including frying, grilling, and simmering, usable from everyday tables to entertaining dishes.
When visiting Shizuoka Prefecture, please experience black hanpen as a local taste. You can also purchase it through online shops to enjoy Shizuoka’s local cuisine at home.
The rich nutrition and deep flavor born from using whole fish including bones, and the wisdom of ancestors embodied in black hanpen—this Shizuoka treasure, we have a mission to make known to many people and pass on to future generations.
