水炊き（みずたき/Mizutaki） is another hot pot dish in which fish or meat (most often chicken) and vegetables are cooked in unseasoned broth (probably the reason for the word 水（みず/mizu）- water) and dipped in tangy Ponzu sauce. It is traditionally cooked in a ceramic pot called 土鍋（どなべ/Donabe）.
Mizutaki is popular during winter in Japan. Even though we can buy most vegetables all year around today, the main vegetable for Mizutaki, such as Chinese cabbage（白菜/はくさい/Hakusai）, 菊菜/きくな/Kikuna (edible chrysanthemum leaves), and 椎茸/しいたけ/Shiitake mushrooms are in season in winter. Seasonal white fish like cod （鱈/たら/tara）is often used for Mizutaki as well.