Japanese Local Cuisine Reproduction Series ⑭: Niigata Prefecture: Noppe

Japanese Local Cuisine Reproduction Series ⑭: Niigata Prefecture: Noppe

Niigata has a wealth of traditional Japanese experiences elements such as rice, sake, cuisine and hot springs.

Among them, the dish "noppe" (のっぺ) is one unique local cuisine to Niigata. Noppe, which can be eaten as a simmered dish, has been devised in various ways depending on the region and household, such as using different types of ingredients, how to cut, how to make, and even how to eat.

This time, we will introduce Niigata's local cuisine "noppe" and share its recipe with you.

What is a Japanese local cuisine?

Local cuisine (郷土料理 / Kyodo-ryouri) refers to dishes suitable for the climate that have been eaten in a local area for many years by using regional products. Many of them are comfort food and are popular among Japanese for domestic gourmet trips.

About "Noppe"

About Noppe

"Noppe" is a simmered dish that is often eaten in households in Niigata Prefecture.

Taro is mainly used, and vegetables and mushrooms are simmered lightly, thickened, and green snow peas are added to give it a little green color. In winter, when peas are not available, salmon eggs called "totomame" are used instead.

For the people of Niigata Prefecture, "noppe" is a standard New Year's dish. It is also served at various events such as festivals, memorial services, and weddings.

“Noppe” is rooted in the lives of Niigata residents, and is arranged according to the season and region.

In Niigata Prefecture, elementary and junior high schools have incorporated "noppe" into school lunch menus. Such local dish can also be found at restaurants and supermarkets, and is ofetn used as an ingredient in train station lunch boxes.

How about try making one at home?

Here is the video (with cc subtitles)👇👇👇

Ingredients for Noppe (for 2 servings)

  • Salted salmon (fillet) 100g
  • Taro 100g
  • Carrots 50g
  • Konjac noodles 50g
  • Boiled scallops (including juice) 80g
  • 1-2 dried shiitake mushrooms
  • Snow peas - appropriate amount
  • Water 200ml
  • Soaking juice (dried shiitake mushrooms) 100ml
  • Salt - a little
  • Cooking sake 1 tablespoon
  • Mirin 1 tablespoon
  • Soy sauce 2 teaspoons

How to make "Noppe"

  1. Reconstitute the dried shiitake mushrooms by soaking it in a certain amount of water and cut them into thin strips.
  2. Boil the snow peas in salt and cut them diagonally.
  3. Mix the shredded carrots, bite-sized taros, konjac noodles, finely chopped dried shiitake mushrooms, and boiled scallops in the pot.
  4. Add the dried shiitake mushroom soaking juice and 200ml of water, bring to a boil. Then add the bite-sized pieces of salted salmon.
  5. Add salt, cooking sake, mirin, and 2 teaspoons of soy sauce, and simmer until the ingredients are soft.
  6. Arrange on a plate, top with snow peas, and it's done.


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