治部煮

Japanese

Kanji in this term
治	部	煮
じ Grade: 4	ぶ Grade: 3	に Grade: S
goon		kun'yomi

Alternative spellings
治部煮 (kyūjitai) じぶ煮

Etymology

Compound of じぶ (jibu, uncertain) +‎ 煮 (ni, “boil, simmer”, the 連用形 (ren'yōkei, “continuative or stem form”) of verb 煮る (niru, “to boil or simmer something”)). The use of the kanji 治部 to spell the jibu portion is an example of ateji (当て字).

There are various theories regarding the derivation of the initial jibu element. Some of these include:

• Proposed by 岡部治部右衛門 (Okabe Jibuuemon), an official serving under 豊臣秀吉 (Toyotomi Hideyoshi) in the 1590s as the 兵粮奉行 (hyōrō bugyō, “quartermaster”).
• From the name of 渋温泉 (Shibu Onsen)
  • Seems unlikely, due to the 250km distance between Shibu Onsen in Nagano Prefecture and Kanazawa in Ishikawa Prefecture where this dish is most prevalent.
• From onomatopoeia, where じぶじぶ (jibujibu) is imitative of the simmering broth.
• From or influenced by a Chinese origin, possibly 熟鳧 (MC dzyuwk bju, literally “cooked, done + duck”).

Pronunciation

• (Tokyo) じぶに [jìbúní] (Heiban – [0])
• IPA^(key): [d͡ʑibɯ̟ɲ̟i]

Noun

治部煮

治(じ)部(ぶ)煮(に) • (jibuni) 

1. (regional, Ishikawa prefecture) a stew consisting of duck meat simmered in broth with vegetables

   Synonym: 治部鍋 (jibunabe)

   • 2010, Kanaya Shunichiro, Eki-ben to rekishi o tanoshimu tabi [Travel to enjoy box-lunches and history], page 81:

     上(じょう)段(だん)には郷(きょう)土(ど)料(りょう)理(り)である治(じ)部(ぶ)煮(に)がはいっております。治(じ)部(ぶ)煮(に)とは、小(こ)麦(むぎ)粉(こ)をまぶした鶏(とり)肉(にく)や鴨(かも)肉(にく)を季(き)節(せつ)の野(や)菜(さい)やすだれ麩(ふ)と煮(に)あわせて、小(こ)麦(むぎ)粉(こ)でとろみをつけた料(りょう)理(り)

     Jōdan ni wa kyōdo ryōri dearu jibuni ga haitte-orimasu. Jibuni to wa, komugiko o mabushita toriniku ya kamoniku o kisetsu no yasai ya sudarefu to ni awasete, komugiko de toromi o tsuketa ryōri

     In the top row is a local dish called jibu-ni. Jibu-ni consists of chicken or duck meat dredged in flour and simmered with seasonal vegetables or seitan, and thickened with flour