Hakata Mizutaki

Mizutaki, a signature local dish of Hakata, stars a milky broth slowly drawn from chicken. The founder of Suigetsu, known as the birthplace, is said to have combined Western consomme learned in Hong Kong with the Chinese style of poaching chicken, adapting it for Japanese tastes, giving this Japanese hot pot international roots. Part of its charm is the flow, tasting the soup first, then the meat, and finally the closing dish.

Highlights

- A deep milky broth simmered long from chicken - A birth story blending Western and Chinese cooking - A course like progression of soup, meat, vegetables and finish - The fun of shifting flavors with ponzu or yuzu pepper

Seasonal Enjoyment

In the chill of winter, a mizutaki that begins with warm soup gently heats the body. Add seasonal vegetables and the table gains color in spring and autumn too.

Access and Basics

- Area: long established shops dot central Fukuoka such as Nakasu and Hakata - Access: a short walk from Nakasukawabata subway station - Budget guide: most shops serve it as a course - A rice porridge or chanpon noodle finish is standard

A Little Advice

Taste the first cup of broth with just salt to feel the chicken umami at its purest. Follow the order of ingredients and the clear flavor lasts right through to the closing porridge.