- Main lore areas
- Main ingredients used
Black hanpen, bread crumbs, wheat flour, eggs
- History/origin/related events
Kurohanpen is made by boiling ground mackerel, horse mackerel, or sardine, and is semi-circular in shape and gray in color. It is a specialty of Yaizu, but is eaten almost everywhere in the prefecture. Outside of the prefecture, hanpen is a white paste, but in Shizuoka Prefecture, it is usually called kuro-hanpen. White hanpen is white because only the meat of the fish is used, while black hanpen is gray because the bones and skin of the fish are kneaded into the paste. In addition to fried hanpen, kuro-hanpen is also used in simmered and grilled dishes, and even as an ingredient in Shizuoka oden.
Fried kuro-hanpen are also made at home and sold in the deli section of supermarkets. The fish flavor is concentrated in the hanpen, and the deep frying adds a savory flavor to the dish, making it a popular side dish for all ages, from children to adults.
- Opportunities and times of eating habits
It is eaten all year round. It appears on daily tables, as a side dish in lunch boxes, and in school lunches.
- How to eat
Kurohampen is dipped in flour, beaten egg, and breadcrumbs, and deep-fried in oil. The secret is to apply a thin layer of fine breadcrumbs. It is delicious either eaten as is or with sauce.
- Efforts for Preservation and Succession
Fried fish is made at home and also sold at supermarkets and butcher stores. Kurohanpen also appear on school lunch menus as fried, tempura, and simmered dishes.