Introducing "hoto," a dish you'll want to eat during the chilly autumn and winter!

Introduction

Hoto is a traditional dish known as a local dish of Yamanashi Prefecture. It is characterized by an abundance of vegetables and thick noodles, simmered in a miso-based soup. It has been loved for many years in the Yamanashi region as it warms the body especially during the cold winter

It has a long history, and there is a legend that Takeda Shingen fed it to his soldiers to give them strength during battle. Even today, houtou is enjoyed in homes and restaurants in Yamanashi Prefecture, and is a popular dish among tourists as well. In this article, we will introduce the appeal of houtou and how to make it in detail

Characteristics and origin of Hoto

The origin of Hoto

There are several theories about the origin of houtou. One of the most famous is that Takeda Shingen, a warlord during the Sengoku period, used houtou as military rations. Hoto is highly nutritious and can be filled with plenty of vegetables and meat, so it made sense as a meal to give his soldiers strength

On the other hand, hoto was also eaten daily in rural areas, and was a popular home-cooked dish that could be easily prepared, especially during the busy harvest season. Hoto's distinctive thick noodles and miso-based soup have the effect of warming the body, and are well suited to the cold mountain climate, which is one of the reasons why it has been loved for so long

Ingredients and nutritional value of Hoto

Hoto is a nutritious dish packed with vegetables and meat. In this article, we will explain the basic ingredients and their nutritional value

Main ingredients

• Pumpkin : A characteristic ingredient of hoto, its sweetness and fluffy texture go well with the soup. It is rich in vitamin A and dietary fiber, which helps boost the immune system.
• Taro : Taro, which adds a smooth texture to hoto, is also rich in vitamins and minerals and aids digestion.
• Chicken : Chicken is an essential source of protein. Using chicken breast or thigh meat will bring out the umami flavor in the soup.
• Carrots and burdock : Root vegetables are rich in dietary fiber and add texture to the hoto. Burdock in particular has a unique flavor that gives the soup a rich flavor.
• Miso : Miso, the base of hoto soup, is a fermented food made from soybeans and has the effect of regulating the intestinal environment.

Hoto recipe

Now, let me show you how to make hoto. This is a recipe that is commonly made in households in Yamanashi Prefecture

Ingredients (4-6 servings)

• Wide noodles (dried noodles)...150g
• Chicken: 150g
• Carrot: 1
• Burdock root: 1 stalk
• Onion: 1
• Taro taro: 2 pieces
• Pumpkin: 1/2 small
• Fried tofu...2 pieces
• Enoki mushrooms: 1 bag
• Green lettuce...a little
• Dashi stock: 4 tablespoons
• Miso: 4 tablespoons
• Seasoning: Salt

How to make it

1. Preparation:
   Cut the chicken into bite-sized pieces, and cut the carrots, burdock root, onion, pumpkin, and taro into bite-sized pieces. Fold the dried noodles into 2cm cubes.
2. To make the soup
   , add the stock to a pot and bring to a boil. First, add the chicken and remove any scum, then add the vegetables (except for the pumpkin and taro) and simmer over medium heat.
3. the ingredients
   have boiled, add the pumpkin and taro. Reduce heat to low and simmer for about 15 to 20 minutes, and once the ingredients are soft, add the enoki mushrooms.
4. noodles
   and simmer for 5 to 10 minutes, then add the miso paste and dissolve it. Once the flavor is just right, sprinkle with fried tofu and seaweed to finish.

Tips for enjoying hoto even more

Hoto is a dish that can be enjoyed for 2-3 days if refrigerated. If you reheat it, it will still be delicious the next day. The noodles are thick, so simmering them slowly gives the soup a rich flavor and brings out the umami of the ingredients. It's a perfect warming dish for the cold season, and is recommended for the whole family to enjoy

Variations using hoto

Hoto can be prepared in a variety of ways, in addition to the basic recipe. For example, here are some variations:

• plenty of mushrooms
  , such as ueno kitake, shiitake, and maitake, creates a rich and flavorful dish. This is a recommended dish especially for the autumn season.
• Spicy miso
  hoto is made even more spicy by adding chili bean paste and gochujang to the miso, which will whet your appetite even more. It also has the effect of warming the body during the cold season.

summary

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