Mizutaki | Complete Guide to the History, Preparation Method, and Ways to Enjoy Fukuoka Prefecture’s Representative Local Cuisine
What is Mizutaki—Fukuoka Prefecture’s Proud Traditional Hot Pot Dish
Mizutaki is a hot pot dish widely known throughout Japan as a representative local cuisine of Fukuoka Prefecture. It is a simple yet profound dish made by slowly simmering bone-in chicken in water from the start, then enjoying it in either a milky white broth or clear soup with vegetables added. It is particularly cherished in the Hakata region as “Hakata Mizutaki.”
While it may appear at first glance to be a simple chicken hot pot, its cooking method and way of eating have unique traditions, positioning it as a delicate local dish that stands apart from casual gourmet fare. It is counted among Japan’s four great chicken hot pot dishes alongside Tokyo’s gamaji nabe, Kyoto’s kashiwa nabe, and Akita’s kiritanpo, and has become a symbol of Fukuoka’s food culture.
Characteristics of Young Chicken Mizutaki (Wakadori no Mizutaki)
“Young Chicken Mizutaki,” which is also registered in the Ministry of Agriculture, Forestry and Fisheries’ “Our Local Dishes” selection, is a hot pot dish in which chicken is simmered bone-and-all, then seasonal vegetables are added according to preference and eaten with ponzu sauce. The broth, which is a concentrated essence of umami components dissolved from chicken bones and bone-in meat, is rich in collagen and is said to be beneficial for beauty and health.
The broth is broadly divided into two types. The “milky white type,” made by simmering for a long time until it turns white, and the “clear type,” which is a transparent amber color. The milky white type becomes ivory-colored due to collagen dissolved from bones and cartilage, and is characterized by a rich, creamy taste. The clear type, on the other hand, has an elegant finish where you can delicately perceive the umami of the chicken.
The History and Origins of Mizutaki—A Local Dish Born from the Fusion of Western and Chinese Cuisine
The Circumstances of Its Origin and Heiji Hayashida’s Achievements
The origins of mizutaki trace back to the Meiji era. While it may seem like a typical Japanese hot pot dish, this cuisine has an interesting history involving both Western and Chinese culinary influences.
Heiji Hayashida, the founder of “Suizuki,” known as the birthplace of mizutaki, was born in Nagasaki Prefecture. At age 15, he traveled to Hong Kong to study cooking and worked in the home of a British family. There he learned Western consommé soup and Chinese chicken soup cooking techniques, and after returning to Japan, he arranged these methods to create his own original chicken hot pot dish.
In 1905 (Meiji 38), Hayashida opened a restaurant in Fukuoka City and began serving this new style of chicken hot pot. This is said to be the beginning of Hakata mizutaki. Long-standing establishments that have preserved the traditional flavor and name for over 100 years still exist today and are loved by many as the birthplace of Hakata mizutaki.
Transmission from Nagasaki to Fukuoka
It is believed that Western cooking methods were originally transmitted to Nagasaki when foreign ships made port there, which later spread to Fukuoka. Nagasaki was a port town that had active international exchange since the Edo period and served as a gateway through which various foreign cultures flowed in. This geographical and historical background became the soil that gave birth to mizutaki, a unique local cuisine.
In Fukuoka Prefecture, particularly in the Hakata region, chicken was relatively inexpensive and readily available, so mizutaki gradually became established as a home-cooked dish. Meanwhile, in restaurants and dining establishments, more refined styles were established, such as using whole chickens or simmering for long periods to create milky white broth, and Hakata mizutaki underwent its own unique evolution.
Ingredients for Mizutaki and Basic Preparation Method
Ingredients (Serves 4)
Main ingredients:
- Young chicken (bone-in, cut into chunks): 600–800g
- Chicken bones: 1–2 carcasses (for broth)
- Water: 2–3 liters
- Kombu seaweed: One 10–15cm square piece
Vegetables:
- Chinese cabbage: About 1/4 head (about 400g)
- Cabbage: 1/4 head (spring cabbage is especially recommended in spring)
- Welsh onion: 2–3 stalks
- Chrysanthemum greens: 1 bunch
- Enoki mushrooms: 1 package
- Shiitake mushrooms: 4–6 pieces
- Silken tofu: 1 block
Condiments and seasonings:
- Ponzu sauce: To taste
- Yuzu kosho: To taste
- Momiji oroshi (grated daikon with chili pepper): To taste
- Chopped green onion: To taste
- Salt: A pinch
Finishing ingredients:
- Cooked rice: 2–3 bowls’ worth (for rice porridge)
- Eggs: 2–3
- Chopped green onion: To taste
Authentic Preparation Method
Broth preparation:
- Rinse the chicken bones and bone-in chicken meat thoroughly under running water and remove any blood or impurities
- Place the chicken bones and bone-in chicken meat, kombu seaweed, and plenty of water in a large pot
- Bring to a boil over high heat, then carefully remove any scum
- Once the scum stops forming, reduce heat to low to medium and simmer gently for 1–2 hours
- For milky white broth, increase the heat slightly to keep it at a boil
- For clear broth, simmer gently over low heat
Vegetable preparation:
- Cut the Chinese cabbage and cabbage into bite-sized pieces
- Cut the Welsh onion diagonally or into 4–5cm lengths
- Remove the root ends of the chrysanthemum greens and cut into manageable lengths
- Remove the base of mushrooms and break into bite-sized pieces
- Cut the tofu into bite-sized pieces
How to eat:
- Transfer the broth to a clay pot or table-top hot pot and heat over flame
- First add only the chicken and simmer until cooked, then remove and eat
- Take some broth in a bowl, add condiments, and savor it
- Then add vegetables and tofu and continue eating as they simmer
- Enjoy with a sauce of ponzu mixed with yuzu kosho or momiji oroshi
Finishing rice porridge:
- After finishing the vegetables, add rice to the remaining broth
- Once the rice is separated, pour in beaten egg
- Season with salt and scatter chopped green onion to complete
Mizutaki Food Culture in Fukuoka Prefecture
Main Areas of Transmission
Mizutaki is enjoyed throughout Fukuoka Prefecture, but the Hakata region, particularly centered around Hakata Ward in Fukuoka City, is considered the authentic home. Hakata has many long-established mizutaki specialty shops that have continued since the Meiji era, each with its own unique methods and commitment to making broth.
Mizutaki is also popular in other areas of the prefecture such as Kitakyushu City and Kurume City, with regional variations reflecting local characteristics. It has become established as a dish regularly made in homes as well, being passed down across generations.
Occasions and Seasons for Eating
While hot pot dishes are generally associated with winter, in Hakata mizutaki is eaten year-round. Demand is particularly high at the following times.
Spring: When early-season cabbage becomes available, soft and sweet cabbage is preferred for mizutaki.
Summer: During the Hakata Gion Yamakasa festival period (July), there is a custom of eating mizutaki to build strength. The collagen-rich broth is also said to be effective in preventing summer fatigue.
Autumn to winter: The most delicious season for mizutaki. In the cold season, gathering around hot broth, chicken, and vegetables warms the body.
Dining Method and Etiquette
Hakata mizutaki has unique traditions regarding how it is eaten.
- First enjoy the broth: Begin by taking some broth in a bowl with nothing added and savoring its clear taste. It may be lightly seasoned with salt or yuzu kosho.
- Savor the chicken: Eat the bone-in meat or chicken meatballs first to appreciate the natural umami of the chicken.
- Add vegetables: Once the chicken’s umami has dissolved into the broth, add vegetables and continue eating as they simmer.
- Vary the taste: While ponzu is the base, adding yuzu kosho or momiji oroshi provides variation to the flavor.
- Finishing rice porridge: At the end, make rice porridge with the umami-concentrated broth and enjoy every last drop.
Following this sequence allows you to bring out the full appeal of mizutaki.
Primary Ingredients and How to Select Them
Selecting Chicken
The most important ingredient determining the deliciousness of mizutaki is the chicken. In Fukuoka Prefecture, branded chickens such as “Hanamidori” are famous, and locally-sourced fresh young chicken is often used.
Bone-in meat: Bone-in leg meat cut into chunks is standard. Collagen and calcium dissolve from the bones, adding depth to the broth.
Chicken bones: They form the foundation of the broth and are a crucial ingredient. Selecting fresh ones and preparing them carefully is the secret to delicious broth.
Chicken meatballs: Meatballs made from ground meat are also a classic ingredient in mizutaki. Their fluffy texture pairs well with the broth.
Selecting Vegetables
Chinese cabbage and cabbage: These are the star vegetables of mizutaki. By varying them seasonally, you can enjoy mizutaki year-round. Spring cabbage is recommended in spring, and Chinese cabbage in winter.
Welsh onion: An indispensable ingredient in Hakata mizutaki. Strong in sweetness, it pairs excellently with the broth.
Chrysanthemum greens: Their distinctive aroma adds freshness to the broth.
Mushrooms: Enoki and shiitake mushrooms are standard. Rich in umami components, they make the broth even more delicious.
Condiments and Seasonings
Ponzu sauce: An essential seasoning for mizutaki. The citrus acidity cleanses the richness of the chicken fat.
Yuzu kosho: A specialty product of Fukuoka Prefecture, yuzu kosho pairs exceptionally well with mizutaki. The spicy heat and yuzu aroma provide an accent.
Salt: Simply enhances the broth’s flavor. Using high-quality natural salt allows the ingredients’ flavors to shine.
Preservation, Transmission Efforts, and Modern Developments
Transmission of Tradition
Fukuoka Prefecture undertakes various efforts to transmit mizutaki to the next generation.
Role of long-established specialty shops: Long-standing shops continuing from the Meiji era preserve traditional methods while passing techniques to the next generation. At these establishments, meticulous broth-making by craftspeople continues today, with technical transmission to younger cooks also taking place.
Use in school meals: Mizutaki is served in school lunches in Fukuoka City as a local dish. By conveying to children the umami of kombu and chicken and the refreshing aroma and acidity of yuzu juice, efforts are made to deepen understanding of the region’s food culture.
Cooking classes and experience events: Courses teaching mizutaki preparation are held at community centers and cooking schools, promoting transmission of home cooking skills.
Commercialization and Online Sales
In modern times, mizutaki is being commercialized to bring it to people throughout the country.
Frozen and retort products: Products combining specialty shop broth and ingredients are sold online, making it possible to enjoy authentic Hakata mizutaki at home. Products packaged with bone-in leg meat, broth, and ground meat are available for purchase at around 3,900 yen and up for 2–3 servings.
Gourmet mail-order: As a Fukuoka local dish, it has become a popular item on mail-order gourmet sites. It is frequently selected as a gift, playing a role in promoting Fukuoka’s food culture nationwide.
Social Media and Information Dissemination
In recent years, information dissemination through social media has been active. Specialty shops and enthusiasts share the appeal of mizutaki through photos and videos, contributing to increased awareness among younger generations. On Instagram in particular, photos of milky white broth and beautifully arranged ingredients are popular.
Global Expansion
Restaurants have emerged with the concept of “Mizutaki Aiming for the World,” undertaking efforts to transmit Japanese hot pot culture internationally. With growing health consciousness, mizutaki, which is rich in collagen and nutritionally balanced, has potential for international attention.
Nutritional Value and Health Benefits of Mizutaki
Mizutaki is not only delicious but also excellent nutritionally.
High protein, low calorie: Chicken is a source of high-quality protein, and leg meat in particular contains moderate fat while remaining relatively low in calories.
Rich in collagen: Collagen dissolved from bone-in meat and chicken bones is said to help with skin beauty and joint health maintenance.
Vegetable nutrition: You can consume abundant vegetables all at once, supplying vitamins, minerals, and dietary fiber in a balanced way.
Easy to digest: Being served in broth and hot, it places no burden on the stomach and intestines, warming the body from within.
Fatigue recovery: Imidazole dipeptide contained in chicken is said to have fatigue recovery effects and is also effective in preventing summer fatigue.
The Relationship Between Mizutaki and Other Local Dishes
Fukuoka Prefecture has many local dishes besides mizutaki, but mizutaki occupies a special position among them.
Difference from motsu nabe: Motsu nabe, another hot pot dish known from Fukuoka, uses beef or pork offal and is characterized by intense flavoring in a soy sauce or miso base. Mizutaki, on the other hand, uses chicken with a light, clear broth, possessing contrasting appeal.
Comparison with nationwide chicken hot pots: Tokyo’s gamaji nabe features deep soy-based seasoning, Kyoto’s kashiwa nabe has a refined taste brought out by dashi, Akita’s kiritanpo has a unique style using rice, each reflecting regional character. Hakata mizutaki is characterized by a cooking method that maximizes the umami of chicken while remaining simple.
Famous Restaurants Serving Mizutaki in Fukuoka Prefecture
There are numerous mizutaki specialty shops in Fukuoka Prefecture, particularly in Fukuoka City.
Long-established specialty shops: Several shops with over 100 years of history exist, including “Suizuki,” founded in 1905. At these establishments, you can taste authentic Hakata mizutaki made using traditional methods.
Top-ranked restaurants: Many restaurants rank high on gourmet sites like Tabelog and are popular with both local residents and tourists. Some highly popular restaurants are difficult to secure reservations at.
Casual restaurants: An increasing number of shops allow you to enjoy mizutaki at relatively reasonable prices, creating an environment to casually experience local cuisine.
Conclusion—The Appeal of Fukuoka’s Celebrated Local Dish
Mizutaki is Fukuoka Prefecture’s representative local dish, born in the Meiji era by incorporating elements of Western and Chinese cuisine. Despite its simple cooking method, it is a profound dish that maximizes the umami of chicken and is enjoyed with seasonal vegetables, having been loved for over 100 years.
The broth made by slowly simmering bone-in chicken from the start is rich in collagen, highly nutritious, and beneficial for health and beauty. With the combination of condiments like ponzu and yuzu kosho, unique traditions in how it is eaten, and the finishing rice porridge, a single hot pot dish contains diverse ways to enjoy it.
In Fukuoka Prefecture, mizutaki culture is preserved and continues to develop in various forms: through transmission of tradition by long-established specialty shops, use in school meals, and nationwide expansion through commercialization. As a regional food culture passed down to the next generation, and with potential to be shared with the world, it is a local dish that Fukuoka takes great pride in.
When visiting Fukuoka, be sure to taste authentic mizutaki and experience its history and culture. You can also enjoy authentic mizutaki at home if you gather the ingredients. Please experience the appeal of Fukuoka’s mizutaki—profound precisely because it is simple.
