Houto is a regional dish originating from Yamanashi Prefecture, in the north of Mt. Fuji, which is usually made by stewing wide and flat wheat noodles, vegetables and mushrooms in a miso-flavored soup. Different from udon, soba or ramen, the charm of Houto is a combination of noodles with a variety of ingredients and the thick soup. Since a long time ago, Houto has been loved as a staple food in the farm villages and is still popular as one of delicious Japanese noodle dishes.
This cooking class is held at Houto Institute that suggests ways to enjoy the regional dish even more. You can make authentic Houto noodles from scratch by kneading wheat flour by hand. A beginner needs not to worry as an instructor will explain how to make it carefully. Traditionally, Houto is often cooked with pumpkin that gives sweet flavor to the soup and is good for prevention of colds. The specialty dish of the Institute is fresh seafood Houto featuring big prawns, salmon, and scallops. Yamanashi is an inland prefecture but the people there like seafood so much. The rich soup taken from seafood broth is so delicious that most of the customers would eat it up to the last drop.
• Lake Kawaguchiko, Fujikawaguchiko-machi, Minamitsuru-gun 401-0300 Yamanashi Prefecture