Get a Taste of Hoto

Hōtō is a famous regional dish from Yamanashi Prefecture. Made with stewed, dumpling style noodles, vegetables, and miso soup, it is a delicious, hearty meal that epitomizes the unique tastes and culture of Japan.

At a time in Japan’s history when the country was experiencing shortage in rice crops, hōtō was created to address food shortage. Silk was much in demand, and lands that were traditionally reserved for rice crops were turned into silk farms. Rice farming was a daunting task. It was nearly impossible for the crop to flourish in Yamanashi’s Gunnai region with its frigid climate and the amounts of volcanic debris in the soil. Wheat farming was a more ideal crop and its popularity spread throughout the region as well as into the neighboring Saitama, Shizuoka, Nagano and Gunma prefectures. Yamanashi Prefecture focused on wheat farming and flour culture and hōtō was born.

According to other stories, hōtō was invented by Takeda Shingen, a daimyo and warlord of the latter part of the Sengoku period. After World War II, tourism became Yamanashi Prefecture’s most lucrative source of revenue. Locals thought of many ideas to promote the area’s regional products. Hōtō was promoted as the meal eaten by Takeda Shingen and his soldiers before each battle.

KCP Fall 2015 students enjoying a bowl of hōtō. | KCP Flickr

Hōtō is traditionally made by kneading dough with bare hands in a wooden bowl and stretching it out to dry. The dough is then folded over and over into large pieces with a kitchen knife. Unlike the usual udon noodles, hōtō has a tougher texture of dough due to the amount of gluten, and it is not mixed with salt. Hōtō is boiled along with the other ingredients of the dish, usually dashi (a soup base) made from niboshi (dried baby sardines) and miso soup. Vegetables are usually seasonal, during the summer negi (bunching onions), onions and potatoes are common ingredients. Winter vegetables are usually taro, carrots, and Chinese cabbage. Mushrooms such as shiitake and shimeji, pork, and chicken are common ingredients all year round.

KCP Fall 2015 make the dough. | KCP Flickr

Hōtō is a tasty dish that can satisfy the appetite of any battle ready warrior as well as any adventurous traveler who is ready to take in the sights and tastes of Japan.

Check out photos of KCP’s Fall 2015 students learning how to make hōtō during their Yamanashi trip.