🍱 Noppei

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.