Mizutaki At A Glance

A simple stew that chops bone-in, with skin chicken and vegetables in chicken broth. It is derived from the western consomme soup and the Chinese chicken broth arranged in 1905 in Fukuoka. In terms of soup there mainly are two kinds. A light see-through brother and a white and thick soup. As you eat more, you can enjoy the flavors of mixed ingredients giving it an even deeper flavor. Finish the stew off with rice porridge or noodles such as udon or champon noodles.

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