“Our hanpen is one of our traditional products that is clearly tied to our history. Our customers over the years have given the our hanpen the affectionate nickname “ohtori”, meaning XXX. Because our hanpen is very soft and difficult to form, only experienced craftsmen are allowed to make hanpen at Wakamatsuya. Please enjoy our hanpen, crafted by Wakamatsuya’s finest."
Toyomastu Mino,
Wakamatsuya President
Boiled kamaboko is created by mixing surimi with Japanese yam in order to make an exceptionally smooth and lightly textured kamaboko. When producing hanpei, we only two kinds of tools, designed specifically for Wakamatsuya. This is the same method Wakamatsuya has used for over 100 years.
Boiling the hanpei in an extra large pot is a critical and careful process wherein each patty is put into the water one by one so as to not damage the shape. After the boiling process, the hanpei’s texture becomes soft yet resilient and the flavor is delicate and unmistakably Japanese!
Boiling the hanpei in an extra large pot is a critical and careful process wherein each patty is put into the water one by one so as to not damage the shape. After the boiling process, the hanpei’s texture becomes soft yet resilient and the flavor is delicate and unmistakably Japanese!
Some things you can't improve on:
We feel there is no substitute for wooden tools because they allow the craftsman to feel the texture and conditions of the hanpei better than any other material.
We feel there is no substitute for wooden tools because they allow the craftsman to feel the texture and conditions of the hanpei better than any other material.
Only from the master's hands:
After the hampei is formed into round fluffy patties, they are boiled for just the right amount of time over the watchful eye of our craftsmen, who adjust the amount of boiling time depending on the current conditions of the surimi.
After the hampei is formed into round fluffy patties, they are boiled for just the right amount of time over the watchful eye of our craftsmen, who adjust the amount of boiling time depending on the current conditions of the surimi.
More than you might expect:
In addition to our regular hanpei, we also offer the following flavors of boiled kamaboko: Japanese pickled ginger, Mugwort herb, Japanese yuzu (citron) and Japanese shiso (perilla herb).
In addition to our regular hanpei, we also offer the following flavors of boiled kamaboko: Japanese pickled ginger, Mugwort herb, Japanese yuzu (citron) and Japanese shiso (perilla herb).
Oharaidori and Okageyokocho
A visit to Ise would not be complete unless one experiences the traditional food and atmosphere of Oharaidori and Okageyokocho. Ending at the main entrance to Naiku, Ise Jingu's main shrine, Oharaidori (Oharai Street) is the centuries old pathway that has led pilgrims to Japan's most sacred shrine for centuries. Oharaidori is filled with traditional Japanese buildings, home to a wide variety of traditional restaurants and shops including Wakamatsuya—please see our locations page for directions and hours.