A class on Making Hoto, Yamanashi's Traditional Dish

Learn to make "Hoto," a Yamanashi specialty, with local guides. This unique dish differs from udon in preparation and taste. Start with wheat flour and water for the dough, ensuring even moisture distribution. Adding potato starch thickens the soup, enhancing warmth. Next, flatten the dough and slice it. Hoto's distinctiveness comes from cooking noodles with ingredients, thickening the soup without needing salt, making it straightforward to prepare. The primarily miso-based soup, traditionally made from homemade Koshu miso, incorporates various vegetables, offering a hearty and healthy meal.