Mizutaki

Chicken and vegetables simmered in a pure, clear broth, eaten with ponzu dipping sauce — Fukuoka's most celebrated hot pot. The ingredient-forward approach lets everything speak for itself; finish with zosui (rice cooked in the remaining broth) and don't leave a drop. A seasonal dish most commonly served during the colder months — look for it at specialty restaurants and izakayas when the weather turns cold.

【季節料理】鶏肉と野菜をシンプルなお出汁で煮て、ポン酢で食べる福岡県の鍋料理よ。素材の味をそのまま楽しむ「引き算の美学」が詰まった、とっても贅沢な一杯なんだよね。最後にご飯を入れて作る「雑炊」がまた絶品で、スープを一滴も無駄にしたくなくなるわよ。