Jibu-ni (じぶ煮, 治部煮) is a Japanese dish that is part of the regional cuisine of Kanazawa and the surrounding Ishikawa region. It is a stew made from duck or chicken meat coated in flour, wheat gluten, vegetables, and mushrooms all simmered together in dashi stock. It is often served as part of kaiseki.
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| - Jibu-ni (fr)
- Jibu-ni (en)
- じぶ煮 (ja)
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| - Jibu-ni (じぶ煮, 治部煮) is a Japanese dish that is part of the regional cuisine of Kanazawa and the surrounding Ishikawa region. It is a stew made from duck or chicken meat coated in flour, wheat gluten, vegetables, and mushrooms all simmered together in dashi stock. It is often served as part of kaiseki. (en)
- Le jibu-ni (じぶ煮, 治部煮) est un plat de la cuisine japonaise typique de la cuisine régionale de Kanazawa et des environs de la préfecture d'Ishikawa. C'est un type de ragoût à base de viande de canard ou de poulet enduite de farine de blé, de seitan, de légumes et de champignons, le tout mijoté dans un bouillon dashi. Il est souvent servi lors d'un kaiseki. (fr)
- じぶ煮(治部煮、じぶに)は鴨肉などを煮た料理で、石川県金沢市の代表的な郷土料理(加賀料理)である。 (ja)
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| - Jibu-ni (じぶ煮, 治部煮) is a Japanese dish that is part of the regional cuisine of Kanazawa and the surrounding Ishikawa region. It is a stew made from duck or chicken meat coated in flour, wheat gluten, vegetables, and mushrooms all simmered together in dashi stock. It is often served as part of kaiseki. (en)
- Le jibu-ni (じぶ煮, 治部煮) est un plat de la cuisine japonaise typique de la cuisine régionale de Kanazawa et des environs de la préfecture d'Ishikawa. C'est un type de ragoût à base de viande de canard ou de poulet enduite de farine de blé, de seitan, de légumes et de champignons, le tout mijoté dans un bouillon dashi. Il est souvent servi lors d'un kaiseki. (fr)
- じぶ煮(治部煮、じぶに)は鴨肉などを煮た料理で、石川県金沢市の代表的な郷土料理(加賀料理)である。 (ja)
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