Traditionally prepared from wild duck, this is a dish often served as part of the formal kaiseki cuisine of Kanazawa (Kaga ryori). The meat of the duck (or chicken) is simmered in a dashi stock along with pieces of wheat gluten (fu), mushrooms and vegetables such as bamboo shoots and lotus root, until it forms a thick broth. This dish originated in the villages of the Noto Peninsula and the Kaga mountains, where it was prepared from the migratory fowl caught in winter.