Mizutaki is a type of Japanese hot pot in which ingredients are simmered in water without any seasoning. The name comes from the words "mizu" (water) and "taki" (to cook or boil), meaning "a dish boiled in water." It is known as a local specialty of Hakata, along with motsunabe, but in fact, it has long been eaten in the Kansai region as well. In Kyushu, chicken is the main ingredient. Traditionally, chopped chicken was simmered in plain water, which gave rise to the name mizutaki. However, nowadays, it is common to simmer chicken in a prepared broth instead. The broth is typically made by slowly simmering chicken bones for a long time, resulting in a rich, cloudy soup. In the Kansai region, pork, beef, and even whale meat may also be used in addition to chicken. The ingredients are simmered in plain water with kombu (kelp) and eaten with ponzu sauce. In both Kyushu and Kansai, people enjoy finishing the meal by adding noodles or rice to the leftover broth. In Kyushu, noodles are typically added, while in Kansai, rice is added to make a porridge.