A shop sells hanpen (boiled fish cake) and kamaboko (steamed fish cake) established in 1688
Making of hanpen starts early in the morning, by adding salt and water to blue shark and shortfin mako shark meat and carefully grinding it using a millstone. It is required to make fine adjustments to the amount of ice and time, by observing the temperature and humidity of the day. “I can tell from years of experience, but whether you add the last piece of ice or not can change the taste of hanpen,” says the 18th owner. Even after he has trained artisans, he still makse the products himself in the plant each morning.
- 1-11-8 Nihonbashi Muromachi, Chuo-ku, Tokyo
- Web Site
- A two-minute walk from Mitsukoshimae Station Exit A1 on the Tokyo Metro Ginza Line or Hanzomon Line
- Open Hours
- 10：00～18：00（10:00～17:00 on Saturdays）
- Day Off
- Sundays and Holidays
- Credit cards
- Special Notes
- Credit cards are not accepted during the period from December 25 to 31.
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