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Noppei ｜ Our Regional Cuisines

  • Yamaguchi Prefecture

    Noppei

Noppei

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  • Main lore areas

    Hagi region

  • Main ingredients used

    Ingredients: Satoimo (Japanese taro), dried shiitake mushrooms, gobo (burdock root), renkon (lotus root), konnyaku (a sort of yam cake made from the konjac plant), carrots, chicken

  • History/origin/related events

    This local dish, called “Noppei” or “Noppei-jiru (Noppei soup),” can be found throughout Japan, but the ingredients used can vary from region to region. The traditional style of “Noppei” in the city of Hagi (a “jokamachi” or “castle town” during the feudal era, which existed to serve a feudal lord’s castle), in Yamaguchi Prefecture, is not only served regularly in common households, but is also a dish that is served during festive and Buddhist ceremonial events, or as a delicacy to welcome guests. In other words, it is an indispensable part of everyday life.
    Since “Noppei” is often made during winters, in the Hagi region the primary ingredients became root vegetables such as satoimo, gobo, renkon, and carrots, commonly resulting in a slightly thickened sauce. In the past, kudzu starch was used as a thickening agent, but nowadays the use of potato starch or wheat flour is more common. In Hagi, when serving “Noppei” at Buddhist ceremonial events, it is prepared as a vegetarian dish, often by omitting the chicken and adding ginkgo nuts. In the neighboring village of Fukue (now incorporated as a part of Hagi), it was prepared with excess broth.

  • Opportunities and times of eating habits

    During the feudal era, when the Hagi region served as a castle town, Noppei was commonly served as a daily meal, primarily during winter. It was also favored as a culinary delight during festivals and Buddhist ceremonial events, and served as a delicacy to guests as a form of hospitality.

  • How to eat

    Noppei is prepared by cutting salted satoimo, dried shiitake mushrooms (rehydrated in water), blanched gobo and renkon, konnyaku, carrots, and chicken into bite-sized pieces, and simmered in a pot with dashi broth. When the mixture comes to a boil, add seasonings such as sugar, usukuchi (light) soy sauce, and mirin (sweet sake), and simmer for a further 40 minutes at medium heat. Complete the dish by adding potato starch (diluted in water) to lightly thicken the sauce.

  • Efforts for Preservation and Succession

    In addition to being commonly eaten in homes in Hagi City, it is also served as a meal at restaurants and other eateries, as well as at minshuku (private residences).

RECIPE

Ingredients (serves 10 persons)

  • Satoimo (Japanese taro) 500 g
  • Gobo (burdock root) 1 stalk
  • Renkon (lotus root) 1 stem
  • Shiitake mushrooms 3 pieces
  • Carrots 1
  • Konnyaku 1 sheet
  • Dashi broth 700cc
  • Salt 3 teaspoons
  • Sugar 4 tablespoons
  • Dashi no moto (dashi seasoning) 2 teaspoons
  • Potato starch diluted in water A small amount

How to cook

  • 1. Peel and cut the satoimo into bite-sized pieces, and then sprinkle with salt.

  • 2. Cut the gobo and renkon into bite-sized pieces, and blanch them in boiling water.

  • 3. Rehydrate the dried shiitake mushrooms in water, and cut into 6-8 pieces each.

  • 4. Cut the carrots and konnyaku into bite-sized pieces.

  • 5. Rinse the salted satoimo thoroughly.

  • 6. Put all of the ingredients into a pot, add the dashi broth, and heat.

  • 7. When the mixture comes to a boil, add the seasonings, and simmer at medium heat for about 40 minutes.

  • 8. Finally, add the potato starch (diluted in water) to thicken the sauce.

provider : Recipe provided by: Hagi Genki Shoku no Kai

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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