croquette in france are similar to cream korokke filled with ground fish or chicken . フランスのクロケットはミンチにした魚肉やとり肉などを混ぜたクリームコロッケに近い物が主流である。
the hanpen (a cake of ground fish combined with starch and steamed ) used in this oden is kuro hanpen , a black-colored type made in yaizu city . はんぺんは焼津市産の黒はんぺんを使う。
varieties of ingredients , or almost anything else , are cooked in yosenabe: vegetables such as chinese cabbage and welsh onion; processed-soybean products (atsuage [thick fried tofu ], yakidofu (grilled tofu ), abura-age [deep-fried tofu ]); fish-paste products (hanpen [a cake of ground fish combined with starch and steamed ], chikuwa [fish sausage ]); seafood such as prawn , fish , or shellfish; meat (beef , chicken , or pork ); and mushrooms . 具材は、白菜や葱などの野菜類、大豆製品（厚揚げ、焼き豆腐、油揚げ）、練り物類（はんぺん、ちくわ）、エビや魚、貝などの魚介類、肉類（牛、鳥、豚）、キノコ類など、ほとんど何でもアリといってよい。
