Noppe のっぺい

History and Origins

The native dish called "The Top of the World," which is spread throughout Japan but which uses different local ingredients. Among other things, Yamaguchi Prefecture's Daily Meal was the food that was essential to life, whether it was for festivals, Buddhist activities, or to behave with guests. Since it was often made in winter, in the Chiba region it is often used mainly for the roots of carrots and carrots and then finished with a light comb. Once used to use dust as a charm, now flour and flour are used. Also, when you prepare the best for a Buddhist event, add chicken and chicken to the dish. In Fukumura, next door, I make it with a lot of citrus.

When It Is Eaten

In the winter, they were eaten as the everyday junk food of the Miyagi district in the castle town. We were also used to having dinners as well as festivals and Buddhist and guests' hospitality.

How It Is Eaten

I'm going to put the chicken in a pot and cook it. When it's boiling, add some flavors such as sugar, thin-snap oil, soy sauce and cook it for about 40 minutes in a medium fire. To finish the finish, add a water solution and make a light paste.

Recipe — Serves 10

Ingredients

• 500 g taro
• 1 burdock root
• 1 lotus root
• 3 shiitake mushrooms
• 1 carrot
• 1 konnyaku
• 700 ml dashi stock
• 3 tsp salt
• 4 tbsp sugar
• 2 tsp dashi powder
• a pinch potato starch

Method

1. The lily peels off the skin and puts the salt in the right size.
2. I'll cut the cucumbers into the right size and boil them under the rice.
3. You can put it back in water and divide it into six different categories.
4. I'll cut the carrots into the right size.
5. We wash the mud well after we salt it.
6. Put all the ingredients in the pot, and put the juice in the pot and put it on the fire.
7. When they are boiling, add some flavors and cook them for about 40 minutes on a medium fire.
8. It's made by adding a water-salted piece of flour to finish.

More About Noppe

Noppe (のっぺい, noppei; also 濃餅 or 能平) is a traditional stew served throughout Japan. It has many different names depending on the region, but its most famous version is from Niigata, known as either Noppe, Noppei, or Noppe-jiru.

Noppe is generally made from left-over vegetable parts, sauteed or boiled in sesame oil. The ingredients and thickening agents vary widely per town and region, but yams, carrots, radish, taro, shiitake mushrooms, konjac, and fried tofu are often used. After the ingredients are boiled into a stew, thickening agents such as soy sauce, salt and starch are added. Chicken or fish are also occasionally used.

In and around Niigata, it is often eaten at festivals, Buddhist ceremonies, and during the New Year period.

Text adapted from the English Wikipedia article Noppe by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.