Noppe
| Alternative names | Noppe-jiru |
|---|---|
| Type | Stew |
| Place of origin | Japan |
| Main ingredients | Vegetables,sesame oil |
Noppe(の っぺい,noppei,also nùng bánh or có thể bình )is a traditionalstewserved 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-overvegetableparts, sauteed or boiled insesame oil.The ingredients andthickening agentsvary widely per town and region, butyams,carrots, radish, taro,[2]shiitake mushrooms,konjac,and friedtofuare often used. After the ingredients are boiled into a stew, thickening agents such assoy sauce,saltandstarchare added.Chickenorfishare also occasionally used.
In and aroundNiigata,it is often eaten atfestivals,Buddhistceremonies, and during theNew Year period.
See also
[edit]References
[edit]- ^Mỹ tuệ tử, thôn điền; ひろみ, trước điền; Lương Tử, diêm điền; khuê tử, chính điền (2018)."Quảng đảo huyện tây bộ địa vực の gia đình liệu lý と thứ nhiều thế hệ に vân え継ぐため の đầu đề と triển vọng".Nhật Bản điều trị khoa học sẽ chí.51(3): 151–164.doi:10.11402/cookeryscience.51.151.
- ^Nakama, Yukiko (2020), Yasunaga, Nobuyoshi; Inoue, Norikazu (eds.),"Community Development Based on the Local Food Culture: A Case Study of Mindani District",Farm and Rural Community Management in Less Favored Areas,New Frontiers in Regional Science: Asian Perspectives, vol. 44, Singapore: Springer Singapore, pp. 147–160,doi:10.1007/978-981-15-7352-1_9,ISBN978-981-15-7351-4,S2CID236804364,retrieved2021-09-20