# Jibuni ｜ Our Regional Cuisines

**Cuisine Name**: Jibuni

**Region**: Our Regional Cuisines

## Main Lore Areas
The whole prefecture

## Main Ingredients Used
Duck meat (or chicken), sudare-fu (wheat-gluten bread) , wasabi, japanese parsley, shiitake mushrooms, etc.

## History, Origin, and Related Events
“Jibuni” is a simmered dish that represents Ishikawa Prefecture. It is simmered with duck, sudare-fu (wheat-gluten bread) and seasonal vegetables. The duck is coated with flour, which makes it thickened. This samurai dish is believed to have been eaten since at least the Edo period (1603 - 1868). There are many theories as to its origin, such as that Takayama Ukon, a Christian feudal lord, learned it from a missionary and introduced it to the Kaga domain, that Okabe Jibuemon, who served as Toyotomi Hideyoshi's food service officer, introduced it from Korea, and that it was introduced by a wandering Russian. As to the origin of the name "Jibuni", there are various theories, including that it is derived from "Jibu” by Okabe Jibuemon and the onomatopoeic word "Jibu Jibu” for simmering. Funaki Dennai, known as "Knife Samurai", who worked in the kitchen of the Kaga domain, wrote down several dishes and their recipes in his book "Cuisine Chikara-so", including "Jibu Jibuni, Iridori (fried chicken), Yudori (hot water chicken), Noppei (vegetable soup) and Mugidori (wheat chicken)". The modern "Jibuni" is believed to be the recipe for Mugidori in the text passed down. It is said that the name of the dish was changed from Mugidori to "Jibuni" for some reason after a long period of time. When about 3,000 retainers were invited to the opening banquet of the Kanaya Goten, a villa of the Kaga domain lord, “Jibuni” with duck, Japanese parsley, sudare-fu and arrowhead were served to the lord.

## Opportunities and Times of Eating Habits
While it is believed to have originated as a samurai family dish, commoners are said to have made "jibu-ni" in the fall and winter months to catch migratory birds from the continent. As time went by, it came to be presented in a ryotei-style arrangement and tailoring and served as an offering to the public. It is said that jibuni began to be served in special thin, wide-mouthed, shallow-bottomed bowls.It is also eaten at home as a special dish for entertaining and special occasions. It is also served at ryotei (Japanese-style restaurants) and kappo (Japanese-style cooking restaurants) that serve local cuisine.

## How to Eat
Large pieces of duck meat are coated with flour and simmered with sudare-fu and various vegetables in soup stock and soy sauce. The flour seals in the flavor of the meat and thickens the broth, warming the body even in the coldest of winters. Depending on the season, seasonal seafood may be added.Wasabi (Japanese horseradish) is served on top of the duck meat as a condiment, which gives the dish a refreshing spiciness that blends well with the tender duck meat.Since duck is a luxury ingredient, duck or chicken may be substituted when making it at home.

## Efforts for Preservation and Succession
Jibu-ni" is well known locally as it has appeared in movies featuring the Kaga clan. It is still served at restaurants, bento boxes, and side dish stores.

## Ingredients
- Duck: 120g (12 slices)
- sudare fu: 1 piece
- Taro (as you like): 4 pieces
- fresh shiitake mushrooms: 4 pieces
- Spinach or Japanese parsley: 1／4 bunch
- Hana fu (optional): 4 slices
- A] Light soy sauce: 2 tbsp.
- A] dark soy sauce: 2 tbsp.
- A] mirin (sweet cooking sake): 2 tbsp.
- A] sake: 2 tbsp.
- A] Sugar: 1 tbsp.
- A] Dashi stock: 2 1／2 cups or more
- Flour: Appropriate amount
- Wasabi (Japanese horseradish): As needed

## Recipe
1. 1. Cut duck into thin strips, cut sudare-fu into pieces as desired, and boil them. Peel and blanch the taro, remove the stones from the fresh shiitake mushrooms, and cut them into decorative pieces. Boil greens, shape them with sudare and cut into 2 to 3 cm pieces.
2. 2. Put seasonings A in a saucepan and heat. When it starts to simmer, add sudare-fu, taro, fu and fresh shiitake mushrooms.
3. 3. Coat the duck meat with flour, add it to the second pot and simmer.
4. 4. Place 2 and 3 in a bowl and garnish with greens.
5. 5. Add flour and water to the broth from 3, pour over 4, and garnish with horseradish.

## Provider Information
provider : Etsuko Aoki's New Jiwamon Oukoku Kanazawa Ryori (Author: Etsuko Aoki)

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