新潟県·郷土料理
Wappa-meshi
Steam rises gently from the rice served in the magewappa container. This single bowl, steamed with salmon and salmon roe, is a deeply delicious dish where the aroma of wood and the savory umami of dashi permeate every bite. 'Inaka-ya,' which opened in Furumachi during the 1950s, is said to be the origin of Wappa-meshi. The owner was said to have trained at the renowned 'Kyubey' in Ginza, Tokyo, before returning to Niigata to create this dish. There are even stories that the famous gourmet Ryosui Kitaji was an advisor during its development. The dashi itself also underwent refinements, starting with chicken bone and later evolving to focus on kombu. The craftsmanship shines through the simple magewappa. It is a specialty you must taste when visiting Niigata.
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