Local specialties
Houtou
- 19Yamanashi
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- 19Yamanashi
Dish log
Wide noodles simmered with vegetables in a hearty miso broth.
Dish profile
About this dish
- Main ingredients
- wheat flour, potato, kabocha squash, daikon radish, carrot, napa cabbage, shiitake mushroom, Japanese leek, aburaage (deep-fried tofu), miso
- History and origin
- It has long been cherished as a staple food in place of rice in mountainous areas unsuited to rice farming, and making houtou noodles was even regarded as part of a bride's training. "Houtou" is a name for hakutaku, which is known to have been eaten by aristocrats at ceremonies and other occasions since the Heian period. In the Kyonan area, it is also called "noshiire" or "noshikomi."
- When it is eaten
- It is eaten routinely throughout the year. Because the dusting flour thickens the broth so it stays hot and warms the body, it is eaten more often in winter.
- How it is eaten
- Vegetables and mushrooms are simmered in niboshi (dried sardine) stock, then the wide-cut noodles, aburaage, and miso are added and simmered, and green onions are added before letting it steam. Because the noodles are cooked with the dusting flour still on them, the broth is thick and stays hot.
Sources
- ほうとう 山梨県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeClues to confirm: wheat or noodles
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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