静岡県·特産品
Kuro-hanpen (Black Hanpen)
A grey, crescent-shaped ingredient that is an absolute must in Shizuoka's oden pots: that is Kuro-hanpen. Because mackerel or sardines are minced along with their bones and skin and then boiled, it does not have the fluffy texture of white hanpen; instead, it offers a firm, dense bite and retains the intense umami of the fish itself. Since the bones are used, it is also rich in calcium, iron, and DHA. It has been a staple of local dining tables along Suruga Bay, including in Yaizu, for a long time. If lightly seared, it develops a fragrant aroma with a crisp exterior and a moist interior. When prepared as a fry, the flavor of the fish bursts from beneath the crunchy coating. Eating a piece that has soaked up the broth of Shizuoka oden, topped with green seaweed (aonori) and dashi powder, provides a deliciousness you can only experience here.
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