A dish with lots of collagen, good for beauty
As its name, Mizutaki (boil in water) describes, this is a hot pot dish made with chopped chickens, negi, and a variety of vegetables put in a pot of water and boiled, then dipped in ponzu sauce. It is said that Mizutaki was invented by Heizaburo Hayashida from Nagasaki. He went to Hong Kong in 1897 and lived with an English family to learn cooking, then created Hakata Mizutaki with consome and Chinese chicken stock in 1905 after he came back to Japan. It has become one of the most popular hot pots from Fukuoka all over Japan. Another good taste of Mizutaki is Zosui made with the leftover stock after finishing chickens and vegetables.