An Illustrated Japan / Fukuoka / Life & Daily

Mizutaki (Fukuoka-style chicken hot pot)

Also written: 水炊き · 水炊火锅

A hot pot originating in Fukuoka, cooked and enjoyed in a clear broth that concentrates the chicken's umami. Praised by international visitors as a healthy, deeply flavorful example of Japanese cuisine.

Fukuoka Kyushu-Okinawa Life & Daily

About this place

Mizutaki from Fukuoka is chicken hotpot cooking from water to milky white broth after long simmering frames and thighs. Roots tracked to 1643 Ryori Monogatari Nagasaki nanban dish brought to Hakata early Meiji, and to Suigetsu where Hayashida learned consomme bai-tang in Hong Kong and completed dish 1905. Shin-Miura 1910 spread cloudy style to Tokyo Osaka. Thigh chunks, wing tips simmered hour then more thigh, chicken balls, cabbage preferred over hakusai, shungiku shiitake tofu negi unseasoned. Dip ponzu, daidai, yuzu kosho. Finish chanpon zosui somen. Selected 100 Local Cuisines healthy summer pot.