| 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 traditionalstew served throughoutJapan.[1] It has many different names depending on the region, but its most famous version is fromNiigata, known as either Noppe, Noppei, or Noppe-jiru.
Noppe is generally made from left-overvegetable parts, sauteed or boiled insesame oil. The ingredients andthickening agents vary widely per town and region, butyams, carrots, radish, taro,[2]shiitake mushrooms,konjac, and friedtofu are often used. After the ingredients are boiled into a stew, thickening agents such assoy sauce,salt andstarch are added.Chicken orfish are also occasionally used.
In and aroundNiigata, it is often eaten atfestivals,Buddhist ceremonies, and during theNew Year period.