Jibuni: Kanazawa Soul Food

Kanazawa in the Hokuriku region has a unique culture. Kanazawa has its own special charm, including the local Kanazawa cuisine known as Kaga-ryori. Among the many dishes Kanazawa offers, the most popular among the locals is jibuni! This rich soup contains seasonal vegetables, duck though chicken may take its place. The soup is unique in that it is topped with fresh wasabi and gets its thick consistency from an unusual ingredient—wheat gluten.

Jibuni

Jibuni is a local Kanazawa dish popular ever since the Edo period. It is fair to say that Jibuni is Kanazawa’s soul food considering its history and popularity.  Whenever you go to a ryokan or an expensive Japanese restaurant in Kanazawa,  jibuni will always make an appearance.

Of course, it is also commonly eaten at home.

First mention of the soup first came sometime in the Edo period, but its origins are not clear: Various theories suggest that its creator is Okabe Jibuemon, a subordinate of Hideyoshi. Others, however, say that the dish got its name because of the sound “jibu-jibu” it makes when you simmer it.

Jibuni typically contains duck meat, shiitake mushrooms, as well as a variety of seasonal vegetables. The flavors of the dish are what you’d expect from traditional Japanese food, things such as soy sauce and mirin. At first glance, it looks like just any other soup, but it is different in that it is thick, something unlike most other kinds of soup in Japan. The soup gets its thickness and bright sheen from wheat gluten, or sudare-fu, a specialty in Kanazawa. 

“Besides its usual texture, you’ll quickly notice the vibrant green dollop of wasabi on top! I can’t think of any other Japanese soups that include wasabi. The fresh, aromatic flavor adds an unexpected kick that helps balance out the richness of the soup.”

People in Kanazawa traditionally use duck meat for jibuni, but duck is quite expensive, so chicken is often usd instead, especially in home cooking. While chicken may not be as rich as duck meat it is very tasty and creates a lighter, less oily broth. In my experience, places in Japan where the simmered dishes are good typically have equally good local cuisine. 

Jibuni is a must food you should try in Kanzawa!