Episode 41: Local Cuisine Using Konjac [Kansai Edition] Nara Noppei (N

Episode 41: Local Cuisine Using Konjac [Kansai Edition] Nara Noppei (Nara Noppei) / Nara Part 3

This time, I'll introduce another local dish from Nara that uses konjac.

When I looked it up, I found something called "Nara Noppe," which is a local dish made with lots of ingredients such as taro, radish, and carrots.

Upon further investigation into its origin, it turns out that Noppe was originally pronounced "Noppei" and written as "Nomochi."
Unlike the Noppei soup, a local dish from the Tohoku and Hokuriku regions, this dish uses the water used to soak kelp and dried shiitake mushrooms as the soup stock.
Nara Noppe is a vegetarian dish characterized by the natural thickening of the taro as it falls apart during cooking.

In Nara Prefecture, the On Matsuri festival is held every year on December 17th at the Wakamiya Shrine of Kasuga Taisha Shrine, marking the final festival of festivals held all over Japan.
Prior to this, on the 15th, "Nara noppe" was served to the Yamato samurai and worshippers at the "Oshukushosai" ceremony, where the Yamato samurai who will be conducting the Onmatsuri festival purify themselves.
In the old days, in the townspeople of Nara, even women who had married into their husbands' homes would return home for the On Festival, and the whole family would gather around Noppe in a lively atmosphere.

Why not try enjoying Nara's Noppe with your family?

Our local cuisine
https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/nara_noppei_nara.html

Yamato ceremonial cuisine
https://www.pref.nara.jp/secure/118270/gyoujisyoku.pdf

Source: Ministry of Agriculture, Forestry and Fisheries website
https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/naraae_nara.html