Jabu

About Jabu

In times when meat was not readily available as it is today, it was a valuable feast to cook with private chicken, and served in a large pot when people gathered during New Year's and ceremonial occasions. In addition, seasonal Ugui (fish), which can be taken in winter, is used instead of meat, and beef and pork are used in some areas.
The term 'jabu' is derived from the fact that 'jabu-jabu' moisture comes out while boiling tofu and vegetables. There is also a theory that it is a dish that it is cooked with a variety of leftover vegetables. It can be easily done with one pot, and by stewing slowly, the umami of each ingredient is combined to make it even more delicious.
Since meat used to be a hard to get and was a valuable feast, there were many opportunities to eat when many people gathered. Today, the cooking method is simple, and it is served on the table all year round using seasonal vegetables as a deliciously eaten dish. In winter, root vegetables such as daikon burdock are stewed and ginger can be used to warm the body from the core.

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