Shinjo is a type of refined fish cake made by blending white fish, shrimp, or crab meat with grated yam (Japanese yam) and egg whites to create a fluffy texture. It is often served in clear soups (such as owan) or enjoyed grilled or deep-fried. Depending on the season, ingredients like corn, lily root, or ginkgo nuts may be added for a seasonal touch. The name “Shinjo” (真薯) combines “真,” referring to white fish surimi (pureed fish), and “薯,” which refers to yam (yamaimo). The dish uses the natural stickiness of yam to bind the finely minced fish. Shinjo is similar to hanpen, but while shinjo is typically steamed with added egg whites and dashi for a delicate, smooth texture, hanpen is a more casual fish cake made by boiling fish paste with yam. Shinjo is considered a high-end dish often served in traditional Japanese restaurants, while hanpen is more of a common food.