🍱 Jabu

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.