Noppei Soup


A soup with a myriad of ingredients

Noppei Soup

Taro, burdock, konyak potato jelly and all other sorts of ingredients can be found in this hearty soup. It is eaten every day, and is often a feature at celebrations too. In olden times, when served at celebrations, chicken, shiitake mushrooms and burdock were added for extra flavor and stock. In some areas, azuki beans are added when serving this at weddings. Every year, on the first day of September, the rice paddies are sprinkled with sake to pray for good harvest. During this ritual, villagers would bring a picnic spread of noppei soup, salted mackerel, fish cakes and tempura to be eatn together. In the Kizato area of Saga, this tradition continues to this day.

Recipi of cuisin

for 4 persons

  • Taro2 medium sized
  • Sweet potato1/2 medium sized
  • Burdock1/2 small sized
  • Carrot1/2 small sized
  • Lotus root1 small sized
  • Potato jelly1/6 of a sheet
  • Chicken thigh160g
  • Corn starch2 tablespoons
  • Water2 tablespoons
  • Fish cakes1/3 of a piece
  • Round fish cakes1/3 of a stick
  • Green beans10g
  • Shiitake1-2
  • Dashi stock4 cups

[ A ]

  • Sugar1 tablespoon
  • Soy cause2 tablespoon
  • Salt1/3 teaspoon
  • Sake2 tablespoons
Cut vegetables and boil.
Boil 1 in stock.
Add 1 when cooked and add cornstarch and water mixture to thicken.
Add green beans on top.
Can be eaten cold too.

Information provided by : Saga Prefectural Manufacturer Support Division


Local cuisine