奈良県·郷土料理
Nara Noppe
Inside the bowl, the taro is softly crumbling. As you scoop up the thick, viscous broth and bring it to your mouth, the essence of kombu (kelp) and dried shiitake dashi gently permeates your entire body—this is Nara Noppe, a hearty stew. This Buddhist vegetarian dish consists of simmered taro, daikon radish, and carrots. A unique characteristic of the Nara style is that it does not rely on potato starch for thickness; instead, the taro naturally breaks down to create a creamy texture. It is said that the name 'Noppe' comes from the word 'noppei,' meaning 'thick/viscous,' or alternatively, that it was called 'Noppei' in hopes that gatherings of people would conclude smoothly and peacefully. Legend has it that the dish originated when it was served to crowds during the festivals of Kasuga Taisha Shrine. It is a single bowl of warmth that soothes even your soul during the cold season.
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