# Wakadori no mizutaki ｜ Our Regional Cuisines

**Cuisine Name**: Wakadori no mizutaki

**Region**: Our Regional Cuisines

## Main Lore Areas
Fukuoka area

## Main Ingredients Used
Chicken bones, chicken liver, vegetables, water, etc.

## History, Origin, and Related Events
Mizutaki" is one of the representative local dishes of Fukuoka Prefecture. It is a one-pot dish in which the chicken is simmered with its bones in a broth, and vegetables of your choice are added depending on the season, served with ponzu (Japanese sauce made of ponzu citrus juice). The Chinese-style chicken stew in light salt became popular in Nagasaki and was fused with Western soups such as consommé, and then combined with elements of Japanese cuisine to create Fukuoka's own unique dish called "wakadori no mizutaki.This dish can be enjoyed not only in the cold winter, but also throughout the year, including spring when early cabbage is in season, and summer when the Hakata Gion Yamakasa festival is held. It is said that "mizutaki (chicken stew)" is always served at the end of the Hakata Gion Yamakasa festival called Naorai, where all the participants eat sake and food offered to the gods. It is said that this is because the men who ascended the heavy Yamakasa float chose to eat chicken in order to strengthen their bodies.Hakata Jidori, developed independently by Fukuoka Prefecture in 1999, is a brand of jidori chicken born from the crossbreeding of the native species Sazanami and White Plymouth Rock, and was created based on the idea of "making Fukuoka Prefecture's local dishes, such as chikuzen-ni (stewed chicken stew) and mizutaki (stewed chicken stew), more delicious. It is therefore ideal for "mizutaki," a dish made with young chicken.

## Opportunities and Times of Eating Habits
Since it is served with seasonal vegetables, it can be eaten all year round. In particular, mizutaki is always served at the Hakata Gion Yamakasa festival.

## How to Eat
Using young chicken with bones, make a clear or muddy soup and combine it with chicken. Add chicken, vegetables of your choice, tofu, etc., and simmer. Serve with a combination of ponzu (Japanese citrus juice) and soy sauce. For condiments, add grated momiji, grated ginger, green onion, yuzu, etc. as desired. It is also delicious with rice cakes, udon noodles, or rice at the end.

## Efforts for Preservation and Succession
Mizutaki is often made at home and passed down from parents to children, and is also served at school lunches, making it popular among the younger generation. There are also many long-established restaurants specializing in mizutaki. Nowadays, casual restaurants specializing in mizutaki are popping up one after another, so that people of all ages and both sexes can enjoy eating mizutaki.

## Ingredients
- Young Chicken with Bone: 800g
- Liver and chicken gizzard: 2 pieces each
- Soup: 800 ml
- Cabbage: 6 slices
- Deep green onion: 1／2 leek
- Harusame (spring onion): 60g
- garland chrysanthemum: 100g
- fresh shiitake mushroom: 8 pieces
- tofu: 1／2 tofu
- Carrot（momiji shape): 2 slices
- Rice vinegar: 50 ml
- [Vinegar] Soy sauce (light or dark): 50 ml
- Vinegar: Vinegar with soy sauce (light and dark): 15 to 30ml
- Mirin (sweet cooking rice wine): 30ml
- [Yakumi] Small green onion: 20g
- Grated ginger: 15g
- Grated momiji oroshi: 50g
- Mochi, udon, rice: your choice

## Recipe
1. 1. Cut off the young chicken at right angles from the indirects and cut it into three more pieces. Cut the heart in two, remove the blood and wash the liver together in salted water.
2. 2. Put 8 cups of water in a pot, add the drained chicken and bring to a boil.
3. 3. Cook over high heat for 20 minutes. After about 20 minutes, add the liver, heart, and sand pit, cook gently, and add a thick broth made from the chicken head, chicken guts, and other ingredients.
4. 4. Transfer 3 to an earthenware pot and serve with seasonal vegetables, condiments, and ponzu (Japanese citrus juice) while simmering.
5. 5. To eat, first add salt and green onions to the soup, then eat the chicken, and when the soup becomes thicker, add vegetables.Add vinegar and condiments to taste when eating.
6. 6. Finally, add rice cake, udon or white rice, egg and green onion to make zosui (rice porridge).

## Provider Information
provider : Faculty of Nutritional Sciences, Nakamura Gakuen University

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