Jibunni is a local dish that has developed in the Kaga region, including Ishikawa and Kanazawa. There are various theories about the origin of the name, including that it was invented by Okabe Jibuemon, Toyotomi Hideyoshi's military provisions commissioner during the Bunroku Invasion, or that it was named after the onomatopoeic sound made when the meat is boiled, but the origin is unclear. Sliced duck meat is dusted with flour and quickly boiled in a combination broth with Kaga specialties such as sudarefu, lily bulbs, and shiitake mushrooms. By thoroughly covering the meat with flour, the meat's flavor is locked in and the broth is thickened.

Aigamo duck is a delicious ingredient in winter. The duck is cut into roughly 5mm thick slices to preserve its texture, but be careful not to overcook it. It is also important to pay close attention to the preparation steps, such as beating the blade, and the timing of cooking. This will lock in the flavor and use the broth without waste.

1. Use the duck meat and remove excess fat.

② Use a knife to make a slightly thick cut and lightly hammer the blade.

3. Pour the combined stock into a pot, add grilled green onions, grilled tofu, shiitake mushrooms, and sudare-fu, and simmer gently.

4. Coat the duck with flour and add it to the pot, then cook, being careful not to overcook it.

⑤ Add the prepared komatsuna and serve on the plate.

⑥ Bring the broth to a boil again, thicken it with wheat flour dissolved in water, and garnish with freshly grated wasabi.