Local specialties
Noppe
- 15Niigata
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- 15Niigata
Dish log
A Niigata simmered dish made mainly of taro, with vegetables and mushrooms cooked in a lightly seasoned broth and thickened.
Dish profile
About this dish
- Main ingredients
- taro, scallop adductors, dried shiitake mushrooms, bamboo shoots, carrot, konnyaku, kamaboko (fish cake), ginkgo nuts, salted salmon
- History and origin
- Unlike noppei-jiru, a soup found in various regions, Niigata's Noppe is considered a simmered dish. It is said that in snowy Niigata it is sometimes eaten chilled, a remnant of making a large batch at once and storing it pot and all in the snow. The way it is thickened and what it is called differ by area, and it has been passed down from mother to child as a taste of home.
- When it is eaten
- A staple of New Year dishes, it is also eaten throughout the year, and it is said that every household always makes it for occasions where food is served to guests, such as festivals, Buddhist memorial services, and weddings.
- How it is eaten
- It is finished without overcooking so the simmering liquid does not become cloudy, and is eaten chilled in summer and warm in winter. The way the vegetables are cut is sometimes changed between celebrations and Buddhist occasions.
Sources
- のっぺ 新潟県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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