Jibuni: The Duck Stew at the Center of Kanazawa's Kaga Cuisine

Jibuni is said to date back to the Kaga domain's Edo-period kitchens. Thin slices of duck, or sometimes chicken, are lightly dusted with flour before simmering in a sweet-savory dashi, which naturally thickens the broth as it cooks. Wheat gluten cakes called fu and seasonal Kaga vegetables are typically simmered into the same pot, rounding the dish out into something closer to a stew than a simple broth.

A small mound of grated wasabi is placed on top just before serving, adding a sharp aromatic lift without overwhelming the delicate broth beneath it. Jibuni functions as a formal, kaiseki-style dish within Kanazawa's food culture rather than a casual everyday meal, so it tends to appear on special set menus rather than quick-service lunch counters.