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Souperchef Special | Guizoni X Jibuni Kanazawa Style
(Chicken/Contains Gluten/Egg-Free/Dairy-Free)
Jibuni from Izakaya Itaru Honten in Kanazawa.
Other than the crab miso cheese with pasta we thoroughly enjoyed at Izakaya Itaru Honten in Kanazawa, Jibuni was the other dish that stood out for me. A traditional food of Kanazawa, this is a Chinese style duck stew with gluten and eaten with wasabi. The restaurant takes great pride in their food, and even the gluten bits were beautifully carved into shapes of flowers, a treat for all senses!
Our version of Jibuni combined with elements of guizoni.
The Shimabara guizoni I learned to make in Kyushu, a chicken and vegetable soup with rice cakes.
Our version takes the elements of Jibuni and guizoni, the chicken and vegetable soup I learned to make in Kyushu. With generous portions of mountain yam, white radish, koya tofu (dehydrated tofu) amongst a slew of hearty vegetables and marinated chicken, this stew has the smooth and dense consistency of oyster sauce. If you like the sound of a wasabi chicken stew with vegetables and gluten, you will love this! Top off with nori for that familiar Japanese flavour.
Presenting to you our SouperChef Special, Guizoni X Jibuni Kanazawa Style!
Ingredients: Marinated chicken thigh, mountain yam, carrots, white radish, shiitake mushroom, Chinese cabbage, koya tofu (dehydrated tofu), bamboo shoots, tau kwa, snow peas, burdock, horseradish, leek, soy sauce, gluten.
Condiments: Spring onions and shredded seaweed (nori).