Iwate Nuppei-jiru
At a glance
| Name | Iwate Nuppei-jiru (Nuppei-jiru) |
|---|---|
| Prefecture | Iwate |
| Region | Hokkaido & Tohoku |
| Type | Clear tofu soup thickened with grated nagaimo yam |
What is it?
Iwate nuppei-jiru pours plenty of grated nagaimo over tofu, dried shiitake and scallion in a soy-seasoned clear soup, giving the broth a smooth, clinging texture without a heavy starch sauce.
History and local context
It is related in name to nuppe, nuppei and hachihai-jiru dishes found elsewhere, but recipes differ: Iwate explanations distinguish grated-yam nuppei from hachihai soup thickened with potato starch.
How to enjoy it
Add the grated yam near serving time and eat the soup hot while it remains fluffy and smooth. Handle raw nagaimo with gloves if it irritates skin, and note that the mild tofu-yam combination is a winter comfort food, not medical treatment.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Iwate Nuppei-jiru from?
It is associated with Iwate, in the Hokkaido & Tohoku region of Japan.
What kind of food is Iwate Nuppei-jiru?
This guide classifies it as clear tofu soup thickened with grated nagaimo yam. See the overview for its defining ingredients and texture.
Can I order Iwate Nuppei-jiru online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
This section contains an advertising affiliate link to Rakuten Japan.