This particular style of fish cake dates back to the Edo period (1603-1868) and is made using only three key ingredients.
Our Japanese-language correspondent K. Masami is always up for a culinary challenge. As it goes, different ideas for kitchen experiments tend to pop into her head at the most random of times. Case in point: she recently woke up with one such thought out of nowhere: “How does one make hanpen, a form of whitefish cake?”
She of course knew that hanpen is a surimi (fish or meat paste) product, but how it arrives at that point