はんぺん
はんぺん
noun
hanpen; white fish cake
1.
hanpen; steamed white fish cake made from fish paste
A soft, white, spongy Japanese fish cake made from surimi mixed with grated yam and steamed. A staple ingredient in oden and other soup dishes, prized for its light, fluffy texture.
おでんにはんぺんを入れた。
I put hanpen in the oden.
はんぺんをバターで焼くと美味しい。
Hanpen is delicious when pan-fried in butter.
はんぺんは白身魚のすり身と山芋を混ぜて蒸した食品で、ふわふわした食感が特徴だ。
Hanpen is a food made by mixing white fish paste with yam and steaming it, characterized by its fluffy texture.
A soft, white, spongy fish cake that is a staple ingredient in Japanese cuisine, especially in oden and soup dishes. Made from surimi (fish paste) mixed with grated yam, giving it a characteristic light, fluffy texture.
USAGE:
- Usually written in hiragana; sometimes written as 半片 in kanji
- Most commonly associated with oden, where it absorbs the flavorful broth
- Also eaten grilled, pan-fried, or in soups
- A standard item in Japanese supermarkets, sold in triangular or rectangular shapes
COMMON COLLOCATIONS:
- おでんのはんぺん: hanpen in oden
- はんぺんを焼く: to grill/fry hanpen
- はんぺんフライ: deep-fried hanpen
- チーズはんぺん: cheese-stuffed hanpen
CULTURAL NOTES:
- Particularly associated with the Kanto region; less common in Kansai
- The name may derive from 半片 (half piece), referring to its shape
SIMILAR WORDS:
- かまぼこ: kamaboko, fish cake — denser and firmer than hanpen
- ちくわ: chikuwa, tube-shaped fish cake — cylindrical with a hole through the center
- さつま揚げ: deep-fried fish cake — fried rather than steamed