Jibu-ni

Jibu-ni introduction

Jibu-ni (治部煮) is a traditional dish from Japan’s Kaga region, made by simmering slices of duck or chicken coated in flour with seasonal vegetables in a flavorful broth. By coating the thinly sliced duck or chicken in flour, the meat retains its juices while thickening the broth and keeping the dish warm for longer. Originally, wild duck was used, but due to its rarity and cost, substitutes like domestic duck or chicken are now commonly used. Seasonal ingredients often include local vegetables from the Kaga area, such as parsley, bamboo shoots, lotus root, shiitake mushrooms, and lily bulb. The dish is beautifully served by arranging boiled leafy greens and the simmered ingredients in a bowl, pouring the rich broth over them, and finishing with a hint of wasabi as a garnish.

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Other information

• NameJibu-ni
• Area Ishikawa
• Kind of food Nabe dish

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