# Nuppe ｜ Our Regional Cuisines

**Cuisine Name**: Nuppe

**Region**: Our Regional Cuisines

## Main Lore Areas
Isahaya Area

## Main Ingredients Used
Chicken, Deep-fried tofu, Satoimo(=Japanese taro), Konjac(=yam cake), Gobou(=Burdock), Daikon radish, Carrot, Dried shiitake mushroom, Balled tofu

## History, Origin, and Related Events
"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".

## Opportunities and Times of Eating Habits
In the Isahaya area, it has long been served as a vegetarian dish for Buddhist memorial services. It has also been served as a celebratory dish at weddings, etc., with whale meat and chicken meat added. Nowadays, it is often prepared as an everyday food that can be preserved. Some local restaurants serve it as part of their regular menu.

## How to Eat
The recipe is simple. Vegetables, mainly root vegetables, are chopped into small pieces and simmered with konjac(=yam cake), deep-fried tofu, dried shiitake mushrooms, and florets. When adding meat, chicken is usually used, but whale meat or pork belly may also be added. Because it is thickened, it tastes good even when cold.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Because of its good nutritional balance, it has become one of the school lunch menus in schools throughout Nagasaki Prefecture.In addition, the existence and value of this dish is beginning to attract renewed attention in and outside of the prefecture, as it can be made using scraps of root vegetables after cooking boiled vegetables, etc., at a time when there are calls for reduction of food loss.

## Ingredients
- Chicken: 50g
- Deep-fried tofu: 50g
- Konjac(=yam cake): 40g
- Dried shiitake mushroom: 1 piece (4g)
- Carrot: 20g
- Satoimo(=Japanese taro): 50g
- Lotus root: 20g
- Gobou (=Burdock): 30g
- Daikon radish: 40g
- Green beans: 2
- Hana-fu(kind of Japanese dry baked wheat gluten): 6 pieces
- [Katakuriko(=potato starch dissolved in water) ]Katakuriko(=potato starch): 1 tbsp.
- [Katakuriko(=potato starch dissolved in water) ]water: 1 tbsp.
- Sugar: 1／2 tbsp.
- Sake: 1 tbsp.
- light soy sauce: 1 tsp.
- [Dashi (=Japanese soup stock)]: 300ml
- [Dashi (=Japanese soup stock)] Bonito flakes: as needed
- [Dashi (=Japanese soup stock)] Dashi konbu(=kelp): as needed

## Recipe
1. 1. Make Dashi (=Japanese soup stock).
2. 2. Reconstitute dried shiitake mushrooms and "Hana-fu(kind of Japanese dry baked wheat gluten)" in water.
3. 3. Boil green beans and cut into 1 cm cubes.
4. 4. Cut other ingredients into 1 cm cubes.
5. 5. Pour broth into a pan, add shiitake mushrooms, konjac(=yam cake), and vegetables, and cook until softened.
6. 6. Add deep fried tofu, season with sugar, soy sauce, and Sake.
7. 7. Thicken with water-soluble Katakuriko(=potato starch) and add the green beans.

## Provider Information
provider : (Public Corporation)Nagasaki Dietetic Association

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