Mizutaki appears as a signature dish in 1 Japan cities. See each city's local variant and where to eat it.
Mizutaki · Fukuoka
Mizutaki is the Hakata chicken hotpot. A whole chicken is simmered in water and salt for six hours; the collagen breaks down into a creamy yellow broth served with ponzu and yuzu pepper.
Mizutaki traces to the late-19th-century Meiji era in Hakata, when Western influence brought the practice of simmering meat for stocks. The form codified at Suigetsu, founded 1905 in Hakata, and now runs through Toriden and Hakata Mizutaki Hanamidori. The cook is single-product fine dining: a whole chicken plus water and salt simmered six to seven hours, served with the broth as the first pour and the meat as the second course. Zosui rice porridge closes the meal. Today the dish is a Fukuoka winter signature though Toriden and Hanamidori run it year-round.
Where to eat in Fukuoka:
- Hakata Mizutaki Toriden Honten
- Mizutaki Ryotei Hakata Hanamidori Tenjin
- Hakata Hanamidori Hakata Ekimae
- Hakata Mizutaki Toriden Yakuin