What Is Yamanashi’s Soul Food “Hōtō”?
If you visit Yamanashi Prefecture, this is a local dish you absolutely must try: hōtō.
Thick, flat noodles are simmered with pumpkin and vegetables in a , a traditional Japanese dish.
Hōtō is said to have been a stamina food eaten by the warlord Takeda Shingen between battles, and it is widely loved as a symbol of Yamanashi’s food culture.
It’s especially perfect in cold seasons — a dish that warms both body and soul.
The Appeal and Characteristics of Hōtō
1. History of Hōtō
Hōtō is a historic dish with one theory holding that Takeda Shingen popularized it as a meal for his soldiers during the Sengoku period.
There are several theories about its true origins, but it is known as a beloved local dish that has long been enjoyed in Yamanashi.
At that time, samurai would knead wheat flour into flat noodles and simmer them with miso and vegetables to replenish energy between battles.
This simple but highly nutritious way of eating is said to have become the basis for the modern hōtō.
2. Characteristics of Hōtō
① Thick, chewy noodles
Hōtō noodles are thicker than udon and have a chewy, satisfying texture.
Because they are cooked directly in the soup before serving, the wheat’s flavor seeps into the broth, creating a richer taste.
② Rich miso-based soup
The soup is a rich miso-based broth.
The umami of the miso combined with the natural sweetness from the vegetables produces a comforting, warming soup.
③ Packed with vegetables and full of nutrients
Hōtō uses plenty of vegetables such as pumpkin, carrot, potato, shiitake mushroom, Chinese cabbage, and long green onion, so it’s rich in vitamins and minerals!
In particular, the sweetness of the pumpkin melts into the broth, creating the distinctive flavor unique to hōtō.
3. Recommended Hōtō Restaurants in Yamanashi
Yamanashi has many restaurants where you can enjoy traditional hōtō.
Here are three especially popular places:
① Hōtō Fudō (around Lake Kawaguchi)
- Feature: Thick, firm noodles and a rich miso soup that are superb!
- Location: Fujikawaguchiko, Minamitsuru District, Yamanashi Prefecture
② Kosaku (Kōfu / Kawaguchiko areas)
- Feature: Traditional hōtō with the deep flavor of simmered vegetables
- Location: Multiple locations including Kōfu City and Kawaguchiko Town, Yamanashi Prefecture
③ Koshu Hōtō Kosaku (Fujiyoshida)
- Feature: Hearty and packed with ingredients — great on a cold day
- Location: Fujiyoshida City, Yamanashi Prefecture
All of these are long-established shops loved by Yamanashi residents, so be sure to check them out when you visit!
Recipe: How to Make Hōtō at Home
For those who can’t visit Yamanashi, here’s an easy hōtō recipe you can make at home!
Ingredients (for 2 servings)
- Hōtō noodles … 2 portions
- Pumpkin … 1/4
- Carrot … 1/2
- Potato … 1
- Shiitake mushrooms … 2
- Long green onion (negi) … 1
- Pork … 100 g
- Miso … 2–3 tbsp
- Dashi (kombu & katsuobushi) … 800 ml
- Soy sauce … 1 tbsp
- Mirin … 1 tbsp
How to Make
- Cut the vegetables into bite-sized pieces.
- Put the dashi in a pot and simmer the pumpkin, carrot, potato, and shiitake.
- When the vegetables are tender, add the pork and hōtō noodles and continue simmering.
- Dissolve the miso into the pot, then season with soy sauce and mirin.
- Add the long green onion at the end, bring to a brief boil, and it’s ready!
The key point is to cook the hōtō noodles directly in the soup.
This makes the broth thicker and gives the dish a more concentrated flavor.
Useful Information for Travelers
How to Get to Yamanashi
By train
- From Shinjuku Station: about 1.5 hours by the Limited Express Kaiji (to Kōfu Station)
- From Tokyo Station: about 2 hours by Shinkansen + local lines
By car
- It’s convenient to exit at the Chūō Expressway’s “Kōfu-Showa IC”
Best Season to Eat Hōtō
Hōtō can be enjoyed all year round, but the best season is autumn to winter (September to March)!
It tastes especially wonderful when you eat warm hōtō on a cold day.
Summary and Frequently Asked Questions
Summary
- Hōtō is a local dish of Yamanashi Prefecture with a long history associated with Takeda Shingen.
- It features thick, chewy noodles and a rich miso broth!
- Packed with vegetables, it’s nutritious and warming — a healthy comfort food.
- You can enjoy authentic hōtō at famous Yamanashi shops like Hōtō Fudō and Kosaku.
- We’ve also provided an easy recipe so you can make it at home!
Frequently Asked Questions
Q: What’s the difference between hōtō and “udon”?
A: Hōtō noodles are thicker, flatter, and chewier than udon, with a stronger wheat flavor.
Also, because hōtō is cooked directly in the soup, the broth becomes thicker and richer.
Q: Where can I eat hōtō?
A: There are many hōtō specialty restaurants throughout Yamanashi Prefecture.
In particular, “Hōtō Fudō” and “Kosaku” are famous and popular with tourists.
Q: Can vegetarians eat hōtō?
A: Yes — there are vegetable-only “shōjin hōtō” versions, so vegetarians can enjoy it too!
When you visit Yamanashi, be sure to try authentic hōtō and experience its warmth and history!
