MARUMATA co.,ltd.

Japanese Fish Paste Cakes

Crave 100% Natural Food? Here it is!

We offer a variety of Japanese fishcakes made using carefully selected high-grade ingredients such as premium quality fish, sea salt and unprocessed sugar without adding any chemicals or preservatives. We ensure a natural taste and texture that is rich in nutrition and flavor. Our products have gained respect and recognition throughout Japan.

Hanpen

Soft-textured, mild-tasting, fish-paste patty made by grinding whole sardines and mackerel together with natural pink salt and cane sugar into a paste. Shaped into semicircles, boiled, cooled then quickly packaged fresh or frozen for distribution to local restaurants and food outlets across Japan.

Chikuwa

Soft-textured, mild-tasting, fish-paste stick. We offer two types: white meat fish for white chikuwa and sardines for gray chikuwa. Ground whole fish, natural pink salt, semi-raw brown sugar, fish sauce, egg whites and starch are shaped into short tubes then baked for 20 to 30 minutes. Packaged in both small or large sizes.

Fried Fish Paste Cake "MO-RETSU!"

“MO-RETSU!” is an original recipe fish ball made with chopped cabbage, onions and fresh fish meat (mainly cod). The juicy, rich taste of this local favorite has been loved by customers since its debut 40 years ago.

CONCEPT

Since 1946, our family has been making, perfecting and distributing high quality kuro-hanpen in Yaizu City, Shizuoka, Japan.

We take great pride in using only premium grade, locally sourced ingredients and no preservatives in the production of our small batch, calcium rich local seafood specialty known as “hanpen”.

We wish to introduce this delicious and unique comfort food, as well our other Japanese seafood products, for our overseas friends around the world to enjoy.

Kuro hanpen Recipes

Kurohanpen-fry ( Fried Kurohanpen Cutlet )

Ingredients (2 servings)
- 4 pieces kurohanpen
- 1/3 cup flour
- Egg wash : 1 egg (beaten)
- 1 cup panko (Japanese breadcrumbs)
Directions
- Dip kurohanpen into the flour, egg wash, and breadcrumbs.
- Heat the frying oil to 340°F and deep-fry the breaded kuro-hanpen for 2-3 minutes until golden brown.
- Serve with soy sauce to taste.

(MEMO)
Adding Parmesan cheese to breadcrumbs can be tasty.

Olive oil-yaki
( Pan-fried Kurohanpen with olive oil )
( Pan-fried Chikuwa is good as well ）

Ingredients (2 servings )
- 4 pieces kurohanpen
- 1 tsp olive oil
- A little soy sauce
Directions
- Heat olive oil in a frying pan.
- Place kurohanpen and turn over once light brown.
- Put a little soy sauce on kurohanpen.

(MEMO)
A variety of oil (butter, sesame)may be used for pan-fry.

Kurohanpen-yaki
( Pan-fried Kurohanpen with breadcrumbs and mayonnaise )

Ingredients (2 servings )
- 4 pieces kurohanpen
- 1･1/3 tbsp mayonnaise
- 3 tbsp breadcrumbs
- 1･1/3 parmesan cheese
- 1/2 tsp ground parsley (optional)
Directions
- Mix all ingredients in a bowl.
- Place kurohanpen on a frying pan and heat them.
- Put the ingredients on one side of a kurohanpen and turn with a spatula and press lightly.
- Reduce heat to low and grill until brown and crisped.
- Place the breadcrumbs side up on a plate.

Kurohanpen curry-yaki

Ingredients
- 4 pieces kurohanpen
- 2 tbsp curry powder
- 1 tsp cooking oil
Directions
- Dip kurohanpen into the curry powder and dust off the powder.
- Heat cooking oil in a frying pan and grill over low heat both sides until light browned.

Chikuwa Recipe

Chikuwa Tempura (Deep-fried chikuwa)

Ingredients (2 servings)
- 5 pieces chikuwa
- Tempura batter
  - 1/3 cup soft flour ( hakuriki-ko )
  - 1/2 egg ( beaten )
  - Iced water (combine with beaten egg to total 1/3 cup)
  - Frying oil
Directions
- Cut chikuwa in half.
- Blend the batter lightly. Do not overmix the batter.
- Heat the frying oil to 340-360°F.
- Batter the chikuwa and deep-fry both sides till it turn light Brown.
- Transfer to a plate and serve.

( Memo )
Adding ground green nori seaweed to batter gives the variety of taste.