🍱 Nuppe

"Nuppe" is a local dish that has been passed down from generation to generation in the Isahaya area. In fact, similar dishes exist all over Japan. In addition to the same name " Nuppe," there are many other names that differ by one character, such as "Nuppei" and " Noppe" (each of which is sometimes called by adding "soup" at the end). All of them have in common that root vegetables, mainly satoimo(=Japanese taro), are cut into small pieces and boiled, and that the soup is thickened. It is not known when and where they originated. One theory is that it came to be made in various regions because the main ingredients, root vegetables, are readily available and inexpensive, and because they do not easily fall apart when boiled, making it easy to prepare large quantities in a single batch and keep them on hand. It is also believed to have been influenced by the fact that because it can be heated and served each time, it was seen as an ideal dish for both large gatherings and as an everyday side dish. The name "nuppe" is said to come from the thickening of satoimo(=Japanese taro) and Katakuriko(=potato starch) to make it "nuttori".