Noppe

Noppe
Alternative names	Noppe-jiru
Type	Stew
Place of origin	Japan
Main ingredients	Vegetables, sesame oil

Noppe (のっぺい, noppei, also 濃餅 or 能平) is a traditional stew served throughout Japan.^[1] 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,^[2] 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.

References

^ 美穂子, 村田; ひろみ, 前田; 良子, 塩田; 圭子, 政田 (2018). "広島県西部地域の家庭料理と次世代に伝え継ぐための課題と展望". 日本調理科学会誌. 51 (3): 151–164. doi:10.11402/cookeryscience.51.151.
^ Nakama, Yukiko (2020), Yasunaga, Nobuyoshi; Inoue, Norikazu (eds.), "Community Development Based on the Local Food Culture: A Case Study of Mindani District", Farm and Rural Community Management in Less Favored Areas, New Frontiers in Regional Science: Asian Perspectives, vol. 44, Singapore: Springer Singapore, pp. 147–160, doi:10.1007/978-981-15-7352-1_9, ISBN 978-981-15-7351-4, S2CID 236804364, retrieved 2021-09-20

[1] 美穂子, 村田; ひろみ, 前田; 良子, 塩田; 圭子, 政田 (2018). "広島県西部地域の家庭料理と次世代に伝え継ぐための課題と展望". 日本調理科学会誌. 51 (3): 151–164. doi:10.11402/cookeryscience.51.151.

[2] Nakama, Yukiko (2020), Yasunaga, Nobuyoshi; Inoue, Norikazu (eds.), "Community Development Based on the Local Food Culture: A Case Study of Mindani District", Farm and Rural Community Management in Less Favored Areas, New Frontiers in Regional Science: Asian Perspectives, vol. 44, Singapore: Springer Singapore, pp. 147–160, doi:10.1007/978-981-15-7352-1_9, ISBN 978-981-15-7351-4, S2CID 236804364, retrieved 2021-09-20

[1]

[2]

See also

References