Image: Wikimedia Commons
Poppo-yaki is a local confection of the Kaetsu region of Niigata Prefecture, made by baking a batter of wheat flour mixed with brown sugar (kokuto), water, and baking soda into long, thin sticks in a special baking device. It is brown and shaped like a slightly flattened stick, and its appeal lies in its chewy texture and the rustic sweetness of brown sugar. It is said to have originated around the end of the Meiji era as a baked dough confection devised by townspeople in the castle town of Shibata City, and north of the Agano River, centered on Shibata City, it is also called 'joki-pan.' It is sold mainly at stalls at festivals, temple and shrine fairs, and cherry blossom viewing sites, and the steam rising from the baking device and its sweet aroma are a seasonal hallmark of Niigata festivals. Sales are centered in the Kaetsu region, including Shibata City, Niigata City, and Murakami City, and have spread to Sanjo City in Chuetsu, with more stalls appearing in the Joetsu region in recent years. There are also shops that sell it year-round as well as vacuum-packed products, so it can now be enjoyed outside festival season too.
Origin
It is said to have originated around the end of the Meiji era as a baked dough confection devised by townspeople in Shibata City, a castle town in northern Niigata Prefecture. The inventor and exact date are unknown. There are also various theories about the name; well-known ones include the theory that a whistle was attached to the steam vent of the baking device and sounded 'po-po' to attract customers, and the theory that the steam rising from the device resembled a steam locomotive ('kisha poppo').
History
It became established in the Kaetsu region as a confection sold at stalls at festivals and fairs. Around Shibata City it is known as 'joki-pan,' and in Niigata City and elsewhere as 'Poppo-yaki.' The sales area has spread from Shibata City, Niigata City, and Murakami City to places such as Sanjo City. Some shops, such as Shimizu Shoten, which claims to have been founded in 1923 (Taisho 12), have begun selling it year-round inside farm stands, and it can now be obtained outside the prefecture through vacuum-packed products and mail order.
Features
A batter of cake flour, brown sugar, water, and baking soda is poured into the long, narrow molds of a square copper baking device called a 'kama' and baked. Because plenty of steam rises from the baking stand, it is often mistaken for a steamed confection, but it is baked, not steamed. Freshly baked, it has a fragrant surface and a chewy interior. It is usually sold in bags by the number of sticks, and the standard way to eat it is while it is still warm.
Main Ingredients
Food Culture
It is an essential confection at festival stalls in the Kaetsu region, from spring cherry blossom viewing to summer and autumn festivals. The steam rising from the baking device and the sweet aroma of brown sugar are among the scenes that symbolize festivals. It carries a strong image of being 'something you can only eat at festivals,' and shops that sell it year-round are limited.
Famous Shops
清水商店 わくわくファーム豊栄店
新潟県新潟市北区かぶとやま2-3-4（わくわくファーム豊栄内）
A shop that claims to have been founded in 1923 (Taisho 12), baking Poppo-yaki made with 100% Okinawan brown sugar. Because it sells inside a farm stand, you can buy it freshly baked in any season, starting from around 400 yen for 10 sticks. Closed on Wednesdays and Thursdays.
View details →こまち屋（こまちぽっぽ焼き）
新潟県新発田市本町3-5-28（かんだストアー駐車場）
A stall in Shibata City, considered the birthplace of Poppo-yaki, run by an artisan who has been baking it for more than 30 years. It sets up regularly, mainly on weekends, and is known for its crisp surface. It also sets up at festivals and events throughout the prefecture.
| Komachiya's Poppo-yaki (Mail Order) | Komachiya's Poppo-yaki can be ordered from 'Niigata Chokuso Keikaku,' the official online shop of Niigata Prefecture. Sold in quantities of 30 sticks or more, it is made without additives, using sifted wheat flour for a light, chewy finish.Where to buy →PR |
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| Shimizu Shoten's Poppo-yaki for Souvenirs | Shimizu Shoten, inside Wakuwaku Farm Toyosaka, sells take-home packs of 15 sticks for around 680 yen. It also offers vacuum-packed products, so you can take the taste of Niigata home even outside festival season.Where to buy →PR |
FAQ
Q. Where does the name 'Poppo-yaki' come from?
A. There are various theories, including that a whistle was attached to the baking device's steam vent and sounded 'po-po' to attract customers, and that the rising steam resembled a steam locomotive. Around Shibata City it is also called 'joki-pan.'
Q. Is Poppo-yaki made by steaming?
A. Because steam rises from the baking stand, it is often mistaken for a steamed confection, but it is actually a baked confection made in a copper baking device. The steam is said to come from the radiator part of the device, and the batter is not being steamed.