21st Century Museum of Contemporary Art, Kanazawa
This dish was created by the first generation owner of Suigetsu, who had trained at a foreigner's home in Hong Kong. Mizutaki is a nabe (hot pot) dish in which bone-in pieces of chicken are placed in cold water then heated to simmering, and the feature of the dish is the umami created by the meat and bones. Finely chopped koutou onion is first added to the broth, which is enjoyed as a soup. Chicken, cabbage or Chinese cabbage and chrysanthemum leaves are then placed into the pot and eaten. Rice is then added to the broth to create zosui (porridge), which marks the final stage of the meal. No seasoning is added to the broth in the pot - instead, the meat and vegetables are removed from the pot and dipped in a sauce such as ponzu.
By public transportation
Five-minute walk from Nakasukawabata Station (Airport subway line).
Hanamidori Nakasu Honten
Torizen Bldg. 1-5F, Nakasu 5-4-24, Hakata-ku, Fukuoka City, Fukuoka Prefecture
Airport: Fukuoka Airport
English menu available