🍱 Wakadori no mizutaki

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 consomm , 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.