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Hōtō
is a popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. Though ''hōtō'' is commonly recognized as a variant of ''udon'', locals do not consider it to be an ''udon'' dish because the dough is prepared in the style of dumplings rather than noodles.
==Origins==
Wheat farming and the flour culture were brought into Yamanashi prefecture due to shortages in local rice crops. Sericulture had turned lands traditionally reserved for rice crops into silk farms, and flour products like hōtō were invented as a means to counter food shortages which arose from this change in agriculture.
This transition may have begun in Yamanashi's Gunnai region, where rice farming was impossible to begin with due to cold temperature and large amounts of volcanic debris embedded into the soil. Wheat farming spread through the rest of the prefecture and into the neighboring Nagano, Shizuoka, Saitama, and Gunma prefectures, where similar cuisine using flour dough and soup can also be found. For example, a dish called ''nibōtō'', which is identical to ''hōtō'' except with a soy sauce-flavored soup, can be found throughout Saitama and Gunma prefectures.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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