Jibutani

“Jibuni” is a traditional dish from the Kaga region made by sprinkling duck or chicken fillets with flour and simmering them in broth with seasonal vegetables. By cutting duck or chicken into thin slices and sprinkling flour, not only does it contain the umami of the meat and add thickness to the soup, but it also makes it difficult for it to cool down. Originally, natural duck meat is used, but since duck meat is rare and expensive nowadays, duck or chicken is sometimes used. Seasonal vegetables use vegetables caught in the Kaga region, such as Japanese parsley, bamboo shoots, lotus root, shiitake mushrooms, and lily roots. The freshly boiled greens and boiled ingredients are served in a bowl, then the broth is poured over and the condiment wasabi is added.