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Souperchef Special | Guizoni X Jibuni Kanazawa Style
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 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.
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).