mizutakin.

Brit.

/mɪzʊˈtɑːki/,

/mɪzʊˈtaki/, U.S.

/ˌmɪzuˈtɑki/

Forms: 1900s– mitzutaki (irregular), 1900s– mizutaki.

Origin: A borrowing from Japanese. Etymon: Japanese mizutaki.

Etymology: < Japanese mizutaki (1927 or earlier) < mizu water (earlier midzu) + taki, nominalized stem of taku to cook, boil.The form mitzutaki may arise from an attempt to render an alternative Japanese written form of mizu, reflecting an earlier form of the word.

In Japanese cookery: a dish consisting of chopped meat (usually chicken on the bone) boiled with vegetables, tofu, etc., in water or a thin broth lightly seasoned with kombu seaweed stock or fish stock.The dish is traditionally cooked at the table, and served with a dip of ponzu (bitter-orange juice) mixed with soy sauce.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > soup or pottage > [noun] > other soups

breec1000

mortressc1387

cretone?a1400

mortrelc1400

primrosea1450

water-kale?a1500

white broth?1537

plum broth1614

mutton broth1615

veal brotha1625

nettle-kale?c1625

China-broth1628

bisque1647

beer-broth1648

dilligrout1662

nativity broth1674

sowdyc1700

mandarin broth1701

white soup1708

soup-vermicell1724

soup-meagre1733

burgoo1743

sago-gruel1743

soup maigre1754

vermicelli soup1769

vermicelli1771

noodle soup1779

mock turtle soup1783

pepper-water1783

mulligatawny1784

powsowdie1787

macaroni soup1789

bird's nest soup1806

smiggins1825

garbure1829

pish-pash1834

laksa1846

sancocho1851

ajiaco1856

pepper soup1860

liquorice-soup1864

mock turtle1876

borsch1884

petite marmite1890

whey-brose1894

rassolnik1899

lokshen soup1900

menudo1904

hoosh1905

sinigang1912

waterzooi1915

Cullen Skink1916

swallow's nest soup1920

mizutaki1933

rasam1933

pasta fazool1935

pho1935

pasta fagioli1951

stracciatella1954

solyanka1958

tom yam1960

mannish water1968

pasta e fagioli1968

ribollita1968

tom yam kung1969

1933 Official Guide Japan (Japanese Govt. Railways) 427 Mizutaki (chicken cooked à la Fukuoka) is obtained at the Suigetsu, Toriu, Kinokuniya, etc. [hotels].

1937 Scribner's Mag. Apr. 68/2 Sukiyaki houses and other restaurants where the visitor can have either tempura (fried fish in batter) or mizutaki (chicken) or unagi (grilled eels), or as good a western-style meal as at home.

1964 Seeing Japan (Mainichi Newspapers) Mar. 135 Mizutaki is eaten just like Sukiyaki as it is cooked over charcoal or gas fire, with all the guests sitting round the boiling pot.

1969 Sat. Rev. (U.S.) 13 Sept. 90/1 We dipped our chopsticks into the hotpot to snare tidbits of beef from the mizutaki.

1982 Washington Post (Nexis) 21 Apr. e1 An enormous tureen of mizutaki, a soup-stew of chicken and vegetables in seaweed-fish broth.

1993 Columbus (Ohio) Dispatch (Nexis) 28 Jan. 15 The winter menu includes chicken sukiyaki (cooked at your table) $12.95; and chicken mizutaki (cooked with shiitakes, tofu and fresh vegetables), also $12.95.

1996 Washingtonian (Nexis) Jan. 98 Sukiyaki, the beef stew, is the most familiar of these, but the menu also includes yosenabe (made with seafood), nabemono (with chicken), and mizutaki (with vegetables).

2015 A. Tsuda et al. Recipes of Fukuoka 62 Mizutaki can be made with two kinds of stock: a clear soup or milky chicken broth soup.

This is a new entry (OED Third Edition, September 2002; most recently modified version published online March 2022).

单词	mizutaki
释义	mizutakin. Brit. /mɪzʊˈtɑːki/, /mɪzʊˈtaki/, U.S. /ˌmɪzuˈtɑki/ Forms: 1900s– mitzutaki (irregular), 1900s– mizutaki. Origin: A borrowing from Japanese. Etymon: Japanese mizutaki. Etymology: < Japanese mizutaki (1927 or earlier) < mizu water (earlier midzu) + taki, nominalized stem of taku to cook, boil.The form mitzutaki may arise from an attempt to render an alternative Japanese written form of mizu, reflecting an earlier form of the word. In Japanese cookery: a dish consisting of chopped meat (usually chicken on the bone) boiled with vegetables, tofu, etc., in water or a thin broth lightly seasoned with kombu seaweed stock or fish stock.The dish is traditionally cooked at the table, and served with a dip of ponzu (bitter-orange juice) mixed with soy sauce. ΘΚΠ the world > food and drink > food > dishes and prepared food > soup or pottage > [noun] > other soups breec1000 mortressc1387 cretone?a1400 mortrelc1400 primrosea1450 water-kale?a1500 white broth?1537 plum broth1614 mutton broth1615 veal brotha1625 nettle-kale?c1625 China-broth1628 bisque1647 beer-broth1648 dilligrout1662 nativity broth1674 sowdyc1700 mandarin broth1701 white soup1708 soup-vermicell1724 soup-meagre1733 burgoo1743 sago-gruel1743 soup maigre1754 vermicelli soup1769 vermicelli1771 noodle soup1779 mock turtle soup1783 pepper-water1783 mulligatawny1784 powsowdie1787 macaroni soup1789 bird's nest soup1806 smiggins1825 garbure1829 pish-pash1834 laksa1846 sancocho1851 ajiaco1856 pepper soup1860 liquorice-soup1864 mock turtle1876 borsch1884 petite marmite1890 whey-brose1894 rassolnik1899 lokshen soup1900 menudo1904 hoosh1905 sinigang1912 waterzooi1915 Cullen Skink1916 swallow's nest soup1920 mizutaki1933 rasam1933 pasta fazool1935 pho1935 pasta fagioli1951 stracciatella1954 solyanka1958 tom yam1960 mannish water1968 pasta e fagioli1968 ribollita1968 tom yam kung1969 1933 Official Guide Japan (Japanese Govt. Railways) 427 Mizutaki (chicken cooked à la Fukuoka) is obtained at the Suigetsu, Toriu, Kinokuniya, etc. [hotels]. 1937 Scribner's Mag. Apr. 68/2 Sukiyaki houses and other restaurants where the visitor can have either tempura (fried fish in batter) or mizutaki (chicken) or unagi (grilled eels), or as good a western-style meal as at home. 1964 Seeing Japan (Mainichi Newspapers) Mar. 135 Mizutaki is eaten just like Sukiyaki as it is cooked over charcoal or gas fire, with all the guests sitting round the boiling pot. 1969 Sat. Rev. (U.S.) 13 Sept. 90/1 We dipped our chopsticks into the hotpot to snare tidbits of beef from the mizutaki. 1982 Washington Post (Nexis) 21 Apr. e1 An enormous tureen of mizutaki, a soup-stew of chicken and vegetables in seaweed-fish broth. 1993 Columbus (Ohio) Dispatch (Nexis) 28 Jan. 15 The winter menu includes chicken sukiyaki (cooked at your table) $12.95; and chicken mizutaki (cooked with shiitakes, tofu and fresh vegetables), also $12.95. 1996 Washingtonian (Nexis) Jan. 98 Sukiyaki, the beef stew, is the most familiar of these, but the menu also includes yosenabe (made with seafood), nabemono (with chicken), and mizutaki (with vegetables). 2015 A. Tsuda et al. Recipes of Fukuoka 62 Mizutaki can be made with two kinds of stock: a clear soup or milky chicken broth soup. This is a new entry (OED Third Edition, September 2002; most recently modified version published online March 2022). < n.1933
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