1.0Fukuoka Nowhttps://www.fukuoka-now.comfukuoka nowhttps://www.fukuoka-now.com/author/fukuoka-now-editor/Toriden | Fukuoka Nowrich600338<blockquote class="wp-embedded-content" data-secret="FU8AhljOtz"><a href="https://www.fukuoka-now.com/en/toriden/">Toriden</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.fukuoka-now.com/en/toriden/embed/#?secret=FU8AhljOtz" width="600" height="338" title="“Toriden” — Fukuoka Now" data-secret="FU8AhljOtz" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://www.fukuoka-now.com/wp-content/uploads/2014/11/fn192-gourmet-toriden3-1024x681.jpg1024681Mizutaki (chicken hot pot) is a simple local dish, but with the Toriden touch, it becomes an memorable experience. Take a sip of the delectable white broth before you add the Kyushu-bred chicken to the pot. Don’t forget the locally grown green onions. Toriden makes its own seasonings—a mild yuzu gosho paste and a mellow ponzu sauce—that you can either enjoy with each bite of chicken or mix into the soup. Next, add the tsumire, or minced chicken, to the pot. The cabbage, kuzu-kiri and carrots round out the soup with a hint of sweetness. Finally, add zosui (rice porridge) or ramen noodles to the remaining soup for the finishing touch. Owner Hirokatsu Okutsu worked in French cuisine before entering the world of washoku.