{"id":2721,"date":"2025-11-04T09:00:56","date_gmt":"2025-11-04T00:00:56","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=2721"},"modified":"2025-10-31T11:44:34","modified_gmt":"2025-10-31T02:44:34","slug":"mizutaki-hotpot-course-bishin-dori-tokyo-25015","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/mizutaki-hotpot-course-bishin-dori-tokyo-25015\/","title":{"rendered":"Authentic Mizutaki Hotpot Course Experience at Bijindori\u2014 From Appetizers to Shime"},"content":{"rendered":"

Appetizer\u30fbStarters\u30fbSashimi<\/h2>\r\n

Appetizer \u2013 Mizunasu (Water Eggplant) with Koji Miso<\/h3>\r\n
\"Appetizer<\/picture><\/div>\r\n

The course begins with the appetizer\u203b<\/sup>. This time, the dish features mizunasu<\/em> (water eggplant), a specialty from Senshu, Osaka. Senshu\u2019s water eggplants are known for their thin skin, sweetness, and exceptional juiciness. The addition of koji miso<\/em> enhances the vegetable\u2019s natural sweetness and the rich umami of fermentation.<\/p>\r\n

\u203bAppetizer: A small dish served at the beginning of a course meal.<\/p>\r\n

Starters \u2013 Seasonal Trio of Appetizers<\/h3>\r\n
\"Starters<\/picture><\/div>\r\n

Next are the starters, which vary with the season. This time, the selection includes sea grapes, iwamozuku<\/em> seaweed, and ume suishou<\/em>\u2014shark cartilage dressed with plum sauce. Each has its own distinct texture and look: the popping of sea grapes, the crispness of iwamozuku<\/em>, and the springy bite of ume suishou<\/em> create a delightful contrast.<\/p>\r\n

Sashimi \u2013 Assortment of Three Local Chicken Sashimi<\/h3>\r\n
\"Sashimi<\/picture><\/div>\r\n

Before the hotpot, a sashimi platter featuring chicken may be served. At Bijindori<\/strong>, the sashimi uses Kyo Beni Jidori<\/em> chicken. Only carefully selected females, raised for over 80 days for optimal fat distribution, are used. The trio\u2014breast, gizzard, and liver\u2014each offers a distinct texture and flavor. Dipping them in Kyushu-style sweet soy sauce gives a mellow finish, allowing you to experience the depth of Japan\u2019s poultry culture.<\/p>\r\n

Fried and Grilled Dishes<\/h2>\r\n

Fried Dish \u2013 Local Chicken Tempura & Seasonal Tempura Assortment<\/h3>\r\n
\"Fried<\/picture><\/div>\r\n

The following dish is chicken tempura, made with Kinso-dori<\/em> from Chiba Prefecture. This breed is known for its mild aroma, thin skin, and tender meat. The light, crisp batter pairs beautifully with the juicy chicken. Enjoy it with salt or ponzu to highlight the natural quality of the ingredients. The colorful seasonal vegetables\u2014such as asparagus, okra, and sweet potato\u2014add both flavor and visual appeal.<\/p>\r\n

Grilled Dish \u2013 Kyo Beni Jidori and Local Chicken Skewers<\/h3>\r\n
\"Grilled<\/picture><\/div>\r\n

The final dish before the hotpot is a selection of skewers. The rich flavor and aroma of the Kyo Beni Jidori<\/em> chicken fat shine through. The skewers may include tsukune<\/em>\u203b<\/sup> or negima<\/em>\u203b<\/sup>, depending on the day\u2019s ingredients. The smoky charcoal fragrance and savory flavor bring to mind the comforting taste of yakitori enjoyed at Japanese street stalls.<\/p>\r\n

\u203bTsukune<\/em>: Ground chicken mixed with seasoning, shaped into balls, and grilled.
\r\n\u203bNegima<\/em>: Skewers alternating chicken and green onion pieces, grilled over charcoal.<\/p>\r\n

How to Enjoy Mizutaki Hotpot<\/h2>\r\n
\"How<\/picture><\/div>\r\n

Now comes the long-awaited mizutaki<\/em> hotpot. The broth, simmered for about 9<\/span> hours using only chicken bones and water, has a deep, mellow richness extracted to perfection.<\/p>\r\n

\"Soup<\/picture>\"Soup<\/picture><\/div>\r\n

First, take a sip of the soup on its own\u2014without adding anything. This is the essence of mizutaki<\/em>. Prepare two small bowls: one for ponzu sauce and another for the soup itself.<\/p>\r\n

\"Next,<\/picture>\"Next,<\/picture><\/div>\r\n

Next, enjoy the chicken. The key is to eat it before adding any other ingredients\u2014this lets you fully savor the pure flavor of the meat itself.<\/p>\r\n

\"Start<\/picture><\/div>\r\n

Start by tasting it plain or with a sprinkle of rock salt. Then, try dipping it in ponzu. The rich soup and juicy chicken fill your mouth with deep umami flavor.<\/p>\r\n

\"After<\/picture>\"After<\/picture><\/div>\r\n

After finishing the chicken, add the tsukune<\/em> and vegetables into the pot.<\/p>\r\n

\"Add<\/picture>\"Add<\/picture><\/div>\r\n

Add condiments such as yuzu kosho<\/em>, black shichimi<\/em>, or sansho<\/em> pepper to adjust the taste to your preference. As you continue eating, you can enjoy how the flavors evolve gradually.<\/p>\r\n

How to Enjoy the Finishing Course (Shime)<\/h2>\r\n
\"The<\/picture>\"The<\/picture><\/div>\r\n

The final step of the mizutaki<\/em> experience is the familiar Japanese hotpot ritual called \u201cshime<\/em>\u201d\u203b<\/sup>. By adding rice or noodles, you can enjoy the broth\u2019s full umami until the very end. This time, rice was chosen.<\/p>\r\n

<\/span>\u203bShime<\/em>: A dish served at the end of a meal, typically using the remaining broth.<\/p>\r\n

\"Adding<\/picture><\/div>\r\n

Over time, the broth becomes richer as the chicken, vegetables, and tsukune<\/em> flavors meld together. Adding rice and lightly whisked egg creates a soft, fragrant finish. Each bite captures all the flavors built up through the meal, delivering a heartwarming satisfaction.<\/p>\r\n

\"At<\/picture><\/div>\r\n

At Bijindori<\/strong>, English guides explaining how to enjoy mizutaki<\/em> hotpot are available for international guests. Even first-time visitors can comfortably experience and appreciate this cherished aspect of Japanese culinary culture.<\/p>\r\n

<\/div>\r\n

 <\/p>","protected":false},"excerpt":{"rendered":"

*Mizutaki nabe* is a traditional Japanese hotpot dish in which chicken and vegetables are simmered together, allowing the natural flavors and umami of the ingredients to shine. It is considered a local specialty of the Hakata region in Fukuoka Prefecture. The *mizutaki* served at **Bijindori** features a rich, milky-white broth made simply by slowly simmering chicken bones and water. Despite its simplicity, the flavor is deep and full-bodied. In this article, we\u2019ll guide you through how to enjoy the full course\u2014from the appetizer to the final *shime* (finishing dish).<\/p>\n","protected":false},"author":18,"featured_media":2725,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[55],"class_list":["post-2721","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-how"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2721","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=2721"}],"version-history":[{"count":2,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2721\/revisions"}],"predecessor-version":[{"id":2724,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2721\/revisions\/2724"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/2725"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=2721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=2721"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=2721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}