Introducing "Hoto" which you can eat in the chilly autumn and winter!

Introduction

Hoto is a traditional dish known as Yamanashi Prefecture's local cuisine. It features a wide variety of vegetables and thick noodles, and is a dish that is simmered with miso-based soup. It has been loved for many years in the Yamanashi region, especially as it warms the body during the cold winter.

Its history is long, and there is a legend that Takeda Shingen fed the soldiers to build strength during the war. Even today, Hoto is popular in homes and restaurants in Yamanashi Prefecture, and is a popular dish with tourists. This time, we will introduce in detail the appeal of this dish and how to make it.

Characteristics and origin of Hoto

The origin of the Hoto

There are several theories about the origin of the hornet. Among them, the famous story is that Takeda Shingen, a warlord from the Sengoku period, used Hoto as a source of supplies. Hoto was nutritious and generously packed with vegetables and meat, making sense as a meal to help the soldiers gain strength.

On the other hand, hoto is eaten in rural areas on a daily basis, and has become one of the home cooking dishes that can be easily made, especially during busy harvest seasons. The thick noodles and miso soup, which are characteristic of Hoto, have a warming effect on the body, and is one of the reasons it has been loved for a long time.

Hoto ingredients and nutritional value

Hoto is a nutritious dish filled with plenty of vegetables and meat. This time, we will also explain the basic ingredients and their nutritional value.

Main ingredients

• Pumpkin : A distinctive ingredient in Hoto, and its sweetness and soft texture go well with the soup. It is rich in vitamin A and dietary fiber, and is effective in boosting your immune system.
• Taro : Taro, which adds smoothness to the sea urchin, is also rich in vitamins and minerals, and has the effect of aiding digestion.
• Chicken : Chicken is an essential ingredient as a protein source. Using chicken breast and thigh meat will spread the flavor into the soup.
• Carrots, Burdock : Root vegetables are rich in dietary fiber and give the texture of sea urchin. Burdock, in particular, has a unique flavor that gives the entire soup a richness.
• Miso : The base of the Hoto soup is a fermented food made from soybeans and has the effect of regulating the intestinal environment.

Hoto recipe

Now, let me introduce you to a specific way to make a baking dish. This is a recipe that is commonly made in homes in Yamanashi Prefecture.

Ingredients (serves 4-6)

• Wide noodle (dry noodle)...150g
• Chicken... 150g
• Carrot…………1 piece
• Burdock……………1 bottle
• Onion…………1 piece
• Taro…………2 pieces
• Pumpkin………………1/2 small
• Fried tofu...2 pieces
• Enokitake……………1 bag
• Aosa...... a little
• Dashi…………4 tablespoons
• Miso... 4 tablespoons
• Seasonings…………Salt

How to make it

1. Preparation
   chicken cut into bite-sized pieces, and cut the carrots, burdock, onion, pumpkin and taro into appropriate sizes. Fold the dried noodles into 2cm squares.
2. the soup
   stock in a pot and bring to a boil. First, add chicken to remove any scum, add vegetables (excluding pumpkins and taro) and simmer over medium heat.
3. Add the ingredients
   When it comes to a boil, add the pumpkin and taro. Simmer on low heat for about 15-20 minutes, and when the ingredients are soft, add the fried chicken omelet.
4. finished
   noodles, simmer for 5-10 minutes, and finally dissolve the miso in it. Once the flavor is ready, sprinkle with fried tofu and aosa and you're done.

Key points to enjoy the hoto to the fullest

Hoto is a dish that can be enjoyed for 2-3 days if refrigerated. If you boil it and warm it up, you can enjoy it again the next day. Also, the noodles are thick, so when you simmer them slowly, the soup will give it a rich flavor and bring out the flavor of the ingredients. It is also recommended to enjoy with your family as a warm dish perfect for the cold season.

Variations using Hoto

Hoto is not only a basic recipe, but also a variety of arrangements available. For example, there are the following variations:

• Add plenty of mushrooms
  , such as hototopy shiitake mushrooms and shiitake mushrooms with plenty of mushrooms, to create a rich flavor. This arrangement is especially recommended for the autumn season.
• 
  By adding bean paste or gochujang to the spicy It has the effect of warming the body in cold seasons.

summary

Hoto is a warm, nutritious dish that has been nurtured in the natural environment of Yamanashi Prefecture. It has been loved for a long time historically. Try this recipe and enjoy Yamanashi's local cuisine at home.