Ise Hanpei / Tsu Hanpei - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

MieIse Hanpei / Tsu Hanpei

Classification (Large)

Seafood products

Classification (Small)

Fishcakes

Main ingredients used

white fish paste, Japanese mountain yams

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Region of inheritance

Ise City, Tsu City

Product overview (special characteristics and types)

Ise hanpei/Tsu hanpei is a traditional fish paste product from Ise City and Tsu City in Mie Prefecture. Although these products are generally called hanpen, this region calls them hanpei, so their official product names are [Ise Hanpei] and [Tsu Hanpei], as it is a delicacy of Tsu City.
These products are known for their white, half-moon shape and soft texture that can be cut with chopsticks. They are made without using any foaming agents, but by adding yams and rolling the paste. The main ingredients are shark, which has traditionally been used for fish paste products, along with white-meat fish, such as white croaker, threadfin bream, lizardfish, and cod.
These hanpei are served regardless of season as a nutritious food that can be easily acquired in daily life. They can be eaten as-is or in many other ways, such as grilling the surface or as an ingredient in oden.

History and culture

Fish paste products have a long history. A passage in the [Ruiju Zoyosho] of the late Heian period shows kamaboko fish paste in a chikuwa tube-shape, like the kind we are familiar with today, in an illustration of a feast held by the Chief Advisor and Minister of the Right, Fujiwara no Tadazane. In the Momoyama period, kamaboko molded on wooden boards started to appear, distinguishing it from the tubular chikuwa. It is believed that hanpei and deep-fried satsumaage were also created around this time. After the Meiji era, kamaboko and fish paste products with unique local flair started to be made across the country, and the food finally became popular as a side dish for commoners. In Mie Prefecture as well, one can find many manufacturers and shops established after the Meiji and Taisho eras.
There are many theories on the origin of the name. One is that a cook named Hanpei created the food, and others say that the name comes from its half-moon shape, or its shape like mochi cut in half. The name [Ise Hanpei] is relatively new, and was initially coined post-war by a manufacturer and store in Tsu City to market their product before competitors, quickly establishing the prominence of the name.

Production method

High-quality white fish meat is mashed into a paste by grinding it on a stone mortar. The secret to the luster and softness of hanpei is to mix well until it is moist. Here, temperature control of the mashed fish is a complex process that is conducted by craftsmen who check the temperature by hand. The fish paste is put into bowl-shaped wooden molds with a spatula, then boiled in hot water. The time and temperature in which these are boiled are also a job for a skilled craftsman, who adjusts these elements according to the condition of the fish paste that day. The boiled hanpei is lightly drained before being thoroughly cooled to finish.

Conservation and succession efforts

Currently, there are many fish paste specialty stores in business, especially around Ise City and Tsu City. At these establishments, hanpei continues to be manufactured in traditional ways by the skilled hands of craftsmen. Some long-established specialty stores offer hands-on experiences in making kamaboko, as well as creative dishes featuring fish paste products at their restaurants, as part of their efforts to promote and hand down fish paste product culture.

Main consumption method

Eating hanpei with wasabi and soy sauce allows you to enjoy the simple umami of fish. Additionally, hanpei is also delicious as an ingredient for oden or savory egg custard, and can be diced for salads and enjoyed with dressing, or broiled with butter.

At-home recipes：Ise hanpei/Tsu hanpei salad

Ingredients

Hanpen

1 pc.

Lettuce

3 or 4 leaves

Cucumber

1 cucumber

Tomato

1 tomato

Dried bonito flakes

5 g

Japanese-style dressing

As needed

How to make

Cut hanpen into cubes, break lettuce leaves into small pieces by hand, cut cucumber into strips, and cut tomato into cubes.

Add dried bonito flakes to a store-bought Japanese-style dressing and mix them.

Put the lettuce, cucumber, tomato, and hanpen in a dish and pour the dressing over them.