Local specialties
Jibu Ni
- 17Ishikawa
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- 17Ishikawa
Dish log
A thickened simmered dish from Ishikawa Prefecture in which duck dusted with wheat flour is simmered with sudare-fu (wheat gluten sheets) and vegetables.
Dish profile
About this dish
- Main ingredients
- Duck (aigamo duck or chicken may be substituted), wheat flour, sudare-fu, shiitake mushrooms, seri (Japanese parsley), wasabi
- History and origin
- A samurai-household dish said to have been eaten since at least the Edo period. Theories about its origin include that Takayama Ukon learned it from missionaries and that Okabe Jibuemon introduced it, and there are also various theories about the name, such as that it comes from 'Jibu' or from 'jibu-jibu,' an onomatopoeia for simmering. It is also said to derive from a recipe for 'mugitori' recorded by Funaki Dennai, a cook of the Kaga domain.
- When it is eaten
- Commoners are said to have caught migratory birds to make it around autumn and winter. Today it is still eaten at home as a dish for entertaining guests and for special days, and is also served at ryotei and kappo restaurants.
- How it is eaten
- Served in a dedicated thin, wide-mouthed, shallow bowl and eaten with the thickened broth, topped with wasabi as a condiment.
Sources
- じぶ煮 石川県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeClues to confirm: wheat or noodles
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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