Yamanashi

I’ve been eating Hoto every time it gets cold since I was a kid. Pumpkin is a must, no exceptions. Even now, living alone, I always make a big pot at home. I never bother with restaurants. The best part? It tastes just as good on day two or three.

（Miyukichi）

On chilly days, there’s nothing like slurping a hot bowl of Hoto with lots of soft, simmered veggies to warm you up. My favorite is the one my grandma used to make with homemade noodles. Pumpkin is a must. Now, I enjoy it at restaurants too. “Hoto Fudou” is a place I recommend—both my friends and I were really impressed.

（Hare）

About 20 or 30 years ago, the Hoto at “Tenka Chaya” on Misaka Touge was amazing. The restaurant, a charming old house, added to the whole experience. The Hoto itself, a steaming hot miso-based dish packed with root vegetables, really warmed you up from the inside. It's the kind of dish you’d want to enjoy during the fresh green spring or colorful autumn. Back then, the road was closed in winter.

（Hase）

If I were to recommend Hoto, it would be “Kosaku”. Until I took some friends on a sightseeing tour, I’d never eaten Hoto at a restaurant. The restaurant’s Hoto is different from homemade, but both are delicious.

（Ao）

A local noodle dish from Fujiyoshida City. Known as the hardest udon in Japan, it’s served in a broth that combines soy sauce and miso, topped with boiled cabbage and horse meat. Each restaurant also has its own original sudane (spicy paste) that you mix in to your taste. There are many Yoshida Udon specialty shops in the city, most with a cozy, home-like atmosphere. Many places have tatami seating, and there are even guidebooks available to help you explore the best spots.

（Miimi）

At the popular spot “Miyaki Udon”, regulars often order both cold tanuki udon and hot meat udon. First, they enjoy the chilled tanuki, then use the leftover broth to flavor the warm meat udon. Some places even use horse meat, offering a variety of options to choose from.

（Hanata Papa）

I’ll never forget the first time I tried it on my trip. It's not just chewy, but actually a really tough udon. The only topping is boiled cabbage. And even though I’m not that into udon, I couldn't stop loving it. I really want to go back and have it again.

（beth）

This is the cold version of Hoto. It's often made with a soy sauce base instead of miso.

（Arisu）

I came across this place during a trip. The Hoto noodles (smooth and chewy) are served with a slightly stronger soy-based broth, and even though I was full, I managed to finish it. Of course, the classic miso-flavored Hoto was delicious, but the “Ozara” had a unique taste and gave me a fresh discovery.

（Akki）

Hoto is a famous noodle dish from Yamanashi. Normally, it’s rich with miso and pumpkin, but Azuki Hoto has a sophisticated flavor.

（Yuushadashi）