Written by Kofu City
It’s Neither Ramen, Soba, nor Udon!
The One and Only Koushu’s Local Cuisine: Hoto
When you think of noodle dishes in Japan, most people are quick to think of ramen, soba, or udon. But Japan’s best kept secret might just be its fourth- and uniquely delicious- type of noodles, created and enjoyed by locals in Yamanashi Prefecture’s Kofu City: Hoto noodles.
The soup base used for this noodle dish is made out of Japan’s traditionally fermented miso. Toppings that consist of locally harvested vegetables and fish, and mushrooms used to make the dashi (stock) give the dish a wonderfully rich flavour. The wheat flour noodles are cut in a thick but flat style, making this dish one of a kind. Many events held in the area in autumn, during the season of stunning red and gold foliage, take their name from hoto, such as the Shousenkyou Hoto Festival and the Kurobera Hoto Festival.
Why not spend your next holiday to Japan in the company of beautiful autumn scenery and delicious traditional food?
Close to the area’s famous Shosenkyo Gorge is the Houtou Kaikan, a restaurant facility where customers can make their very own hoto noodles, under the friendly guidance of experienced staff- making it a breeze for even an absolute beginner! With the area’s natural beauty offering something different with each season (cherry blossoms, azaleas and Japanese wild parsley in spring, the verdant foliage in summer, red and gold hues in autumn, and stunning snow scenes in winter), hoto-making is a great experience whatever the time of year.
Please note that advance reservations are required. For information about timing and availability, please contact Hoto Kaikan directly.
