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Noppei ｜ Our Regional Cuisines

  • Mie Prefecture

    Noppei

Noppei

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  • Noppei

    Image Source : Miyo Narita

  • recipe image

    Image Source : Miyo Narita Ingredients for Noppei

  • Main lore areas

    Iga Food Culture Area

  • Main ingredients used

    Satoimo(=Japanese taro), carrot, daikon radish, konjac(=yam cake), fried thin tofu, chikuwa(=fish cake), dried shiitake mushrooms, gobou(=burdock), kamaboko(=fish cake), lotus root, bamboo shoots, etc.

  • History/origin/related events

    One of the nationally renowned regional dishes, "Noppei," also known as "Noppei-jiru," "Noppe," "Nuppei," and called by various names in other prefectures, is a beloved cuisine. With satoimo(=Japanese taro) as a staple ingredient, it is often consumed in winter, aligning with the harvest season. The dish features root vegetables such as carrots, gobou(=burdock), and daikon radish, and is characterized by not being stir-fried. In the Iga region, it is enjoyed as a representative winter side dish. Initially, it is consumed as a soup with a rich variety of ingredients, then reheated, and finally eaten in a simmered form. As this region, the only one in Mie Prefecture without a coastline, lacks abundant fish dishes, soy-based products and processed fish products (such as chikuwa(=fish cake) and kamaboko(=fish cake)) have been considered delicacies. In the past, these were prepared for various occasions, including local festivals, household celebrations, and Buddhist events or funerals.
    The name "Noppei" appears in a cookbook called "Ryōri Monogatari" from the early Edo period (1643) as "Noppei-tou," describing a dish similar to "iridori," thickened with udon flour. In the Iga region, Matsuo Basho invited disciples to a "Tsukimi no Kai" (moon-viewing gathering) in 1694, and the menu included "Fu no Noppei," which remains only in the menu name. Many people have attempted to recreate it, and while it aligns with the preparation method in "Ryōri Monogatari," it has evolved significantly over time.

  • Opportunities and times of eating habits

    Noppei is indispensable as a winter home-cooked dish. When struggling to decide on a menu, it's a classic home-cooked dish to the extent that one might say, "How about noppei tonight?"

  • How to eat

    The ingredients used vary depending on the season, but root vegetables are preprocessed and roughly cut to a similar size. The addition of satoimo(=Japanese taro) thickens the broth and makes it less prone to cooling, providing warmth to the body. Influenced by Kyoto culture, the flavor and color of the broth are very light, and each serving is carefully plated. Making a large quantity at once and reheating it every day causes the broth to gradually reduce. While it starts off resembling a soup dish, in the end, it transforms into a more typical simmered dish.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    Well-known in the region and enjoyed by people of all ages and genders, it is a frequently prepared dish in households. Additionally, in Nabari City, it is served as part of school lunches under the name "noppei soup."

RECIPE

Ingredients (4 servings)

  • Satoimo(=Japanese taro) 4
  • Carrot 1／2
  • Daikon radish 1／4
  • Konjac(=yam cake) 1／2
  • Fried thin tofu 1 sheet
  • Chikuwa(=fish cake) 1
  • Dried shiitake mushrooms 4
  • Gobou(=burdock) 1
  • Kamaboko(=fish cake) 1
  • Lotus root 1／2
  • Bamboo shoots 1／2
  • [Boiling soup] Dashi (=Japanese soup stock) 400ml
  • [Boiling soup] Rehydrated Shiitake Mushroom Liquid 60ml
  • [Boiling soup] Mirin(=sweet rice wine) 60ml
  • [Boiling soup] Sake 40ml
  • [Boiling soup] Salt A little
  • [Boiling soup] Soy sauce 60ml
  • [Boiling soup] Sugar 30g

How to cook

  • 1. [Preparation of Ingredients]
    - Cut roughly into bite-sized pieces.
    - (1) Peel satoimo(=Japanese taro); leave small ones whole, cut larger ones into halves, boil to remove sliminess.
    - (2) Peel daikon radish, slice into rounds or gingko leaf shapes, and boil in rice water.
    - (3) Peel and slice carrots into rounds, then boil.
    - (4) Rehydrate shiitake mushrooms, cut into halves or quarters, and reserve the soaking liquid.
    - (5) Peel and diagonally slice gobou(=burdock), then boil.
    - (6) Cut chikuwa(=fish cake) and kamaboko(=fish cake) as desired.
    - (7) Remove excess oil from fried thin tofu, cut into appropriate pieces.
    - (8) Parboil konjac(=yam cake), make small cuts with a hidden knife or tear into pieces.
    - (9) Peel lotus root, boil, and cut into thick rounds.
    - (10) Boil bamboo shoots, cut the base into gingko leaf shapes and the tip into a comb-like pattern.

  • 2. Simmer the prepared ingredients in a broth made from bonito stock and rehydrated shiitake mushroom liquid, seasoning to taste.

  • 3. [Note]
    - Some households use bonito flakes to make the broth.

provider : "Mie no Aji Sensai Bansai" (Mie Food Culture Research Group)

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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