hōtō
Sign in to saveis a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. Though hōtō is commonly recognized as a variant of udon, locals do not consider it to be an udon dish because the dough is prepared in the style of dumplings rather than noodles.
In the Vinony graph
Vinony's link graph records 605 inbound references to hōtō, and connects out to udon, okonomiyaki and Takeda Shingen.
It is catalogued under topics including Cold noodles, Japanese noodle dishes and Japanese soups and stews.
Vinony links it to 13 Wikipedia language editions.
Key facts
- Food.name
- Hōtō
- Food.image
- Houtou.jpg
- Food.image_size
- 250px
- Food.country
- Japan
- Food.region
- Yamanashi Prefecture
- Food.type
- Soup
- Food.main_ingredient
- Miso soup, udon noodles, vegetables
via Wikipedia infobox
Wikidata facts
Show 2 more facts
- Commons category
- Hōtō udon
- indigenous to
- Yamanashi Prefecture
Sources (3)
via Wikidata · CC0
~8 min read
Encyclopedic overview
11 sectionsContents
- Origins
- Takeda Shingen
- Etymology
- Chinese origin theory
- Local origin theory
- Other theories
- Preparation and ingredients
- Azuki bean ''hōtō''
- ''Hōtō'' and the people of Yamanashi
- See also
- References
is a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. Though hōtō is commonly recognized as a variant of udon, locals do not consider it to be an udon dish because the dough is prepared in the style of dumplings rather than noodles.
==Origins== Wheat farming and the flour culture were brought into Yamanashi prefecture due to shortages in local rice crops. Sericulture had turned lands traditionally reserved for rice crops into silk farms, and flour products like hōtō were invented as a means to counter food shortages which arose from this change in agriculture.
Excerpted from Wikipedia’s “hōtō” article, available under the CC BY-SA 4.0 licence.