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Jabu ｜ Our Regional Cuisines

  • Hyogo Prefecture

    Jabu

Jabu

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  • Jabu

    Image source: Mikata District Izumi-kai

  • Main lore areas

    Shin-Onsen Town

  • Main ingredients used

    Chicken (Beef, Pork), Napa cabbage, Onion, Gobou(=Burdock root), Tofu, Konjac noodle

  • History/origin/related events

    It is a dish simmered chicken and konjac noodle, Japanese leek, tofu, onion, gobou(=Burdock root) or other vegetables, and is cooked at home. The name "Jabu" came from liquid out a lot (in Japanese ‘jabu jabu’ to express liquid is flowing) from tofu and vegetables while simmering them although water is not added unlike other simmered dishes. It was a feast used precious chicken during the time when it was hard to get meat. It is a hospitality home dish cooked in big pots when many people gather like "hare no hi" (=special occasions, e.g. festivals, "Obon", wedding and memorial services, etc.) and served to them. It is still served at sightseeing events.

  • Opportunities and times of eating habits

    It was cooked in big pots when many people gather at festivals, "Obon", wedding and memorial services, and served to them.

  • How to eat

    Simmer meat (chicken, beef or pork, depending on homes or areas), konjac noodle, Japanese leek, tofu, onion, gobou(=Burdock root) or other vegetables without adding water. Add soy sauce, mirin(=sweet rice wine), sake and sugar for flavor.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    This dish is adopted to the menu for the family cooking classes presented by Izumi-kai (Dietary Improvement Promotion Council). In addition, the pre-packaged food made by "Suzushiro Group", a processing group in Hatta area, is selected as "Five-Star Hyogo", a project to recognize new local products in Hyogo, and sold in the market.

RECIPE

Ingredients (4 servings)

  • Chicken thigh 100g
  • Chicken breast 100g
  • Konjac noodle 100g
  • Gobou(=Burdock root) 50g
  • Carrot 50g
  • Onion 1 (middle size)
  • Japanese leek 2
  • Tofu 1 tofu
  • Sugar 5 tbsp.
  • Soy sauce 3 tbsp.
  • Sake 3 tbsp.
  • Mirin (=sweet rice wine) 2 tbsp.

How to cook

  • 1. Chop chicken into chunks. Cut konjac noodles into easy-to-eat length, then rub with salt and rinse.

  • 2. Shave gobou(=Burdock root) and carrot. Slice onion vertically.

  • 3. Chop Japanese leek into 2~3cm (0.8~1 inch) of length.

  • 4. Place konjac noodles and gobou(=burdock root) at the bottom of a pot, then put ingredients in order of onion, chicken and carrot. Cut tofu into the size you like and put on the ingredients, then simmer with medium heat.

  • 5. Once simmered, add sugar, soy sauce, sake and mirin for flavor. Add Japanese leek just before removing the pot from heat.

provider : Mikata District Izumi-kai

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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