A must-have dish for celebrations, a traditional dish born in the Edo Period
A wan (bowl) dish of meat such as ducks and chickens coated with katakuriko (starch), fu and vegetables such as seri simmered in dashi, and topped with wasabi as a condiment. Katakuriko (starch) is an essential ingredient that coats and keeps the flavor of meat, and moderately thickens the soup. There are several different stories of its origin, and one says the dish came from the custom of eating birds hunted in the mountains of Noto and Kaga, and other says a missionary who lived in Kaga invented it. This dish is indispensable in celebrations today, and is known all over Japan as one of the traditional cuisines in Ishikawa Prefecture.