Houtou

One dish you should try at least once while traveling in Yamanashi is the local specialty houtou. Flat, wide wheat noodles are simmered slowly in a miso broth together with vegetables such as pumpkin, taro, Chinese cabbage, and mushrooms. Because the freshly made noodles are cooked directly in the pot, the broth thickens and the result is a bowl that warms you from the inside.

Highlights

The defining feature is the noodle, which is wider and flatter than udon. Since it is not boiled separately, the starch released from the dough enriches the broth, blending the depth of the miso with the sweetness of the vegetables. The soft, sweet pumpkin in particular lends a gentle sweetness to the whole bowl that gives houtou its character. Each shop uses a different blend of miso and selection of ingredients, so comparing one to another is part of the fun.

Enjoying the Seasons

In the harsh cold of winter, a steaming bowl of houtou feels especially welcome. In summer, some shops serve a style called ozara, in which the noodles are dipped in a cold broth, so the dish can be enjoyed year round. The ingredients shift with the vegetables in season, so a new version awaits on every visit.

Access and Basic Information

The well known shops are spread widely across Yamanashi, centered on the city of Kofu. Many specialty restaurants stand near Kofu Station, making them easy to drop into while sightseeing. By rail, Kofu Station on the Chuo Main Line is the gateway, while by car the Kofu Showa interchange on the Chuo Expressway is convenient.

A Quick Tip

A freshly simmered bowl of houtou is very hot, so take care not to burn yourself and savor it slowly. Portions tend to be generous, so it is best to visit when you are hungry.