One of the mysteries of the English language finally explained.
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.
1930s; earliest use found in Scribner's Magazine. From Japanese mizutaki from mizu water (from earlier midzu from m(y)idu from *mintu) + taki, nominalized stem of taku to cook, boil.
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