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Soba? Hoto?

Which one would you prefer?

People in the area have been eating these two types of noodles for a long time.

Hoto noodles are made from flour. It is said that hoto was introduced by a priest from China. The famous historical war load in this region, Takeda Shingen (武田信玄) would often eat hoto so that it was called “war food (野戦食)” . They put many vegetables in the hoto pot and added some miso. In particular one of the ingredients, squash, thickens the dish and adds a rich flavor.

Cooking your own hoto at Moshi-Moshi House

 

Buckwheat flour noodles, soba has a longer history than hoto. The old pollen of soba flowers (9000 year-old!) was found in Kochi pref. At first, people did not enjoy the taste of soba. Also they did not shape it into noodles as we do today, they just ate the whole grains. It was a staple food; easy to cultivate, and it proved Japanese people with a basic food source. In the Edo era, people started to enjoy eating soba noodles. Since then the way of preparing soba has transformed until it became the popular dish we know it as today.


Tasting soba in the tatami room at Nakaya

 

I personally prefer to eat cold soba noodles with many condiments such as sliced white leeks, sesame, Japanese basil, of course Wasabi in scorching hot summer.

In the middle of winter it gets cold, I like to warm up with a hot dish of hoto. Hold it close and smell the aroma before tasting. 

At Nakaya, you can experience the thrill of cooking soba yourself before enjoying the delicious taste. You will also have a chance to eat hoto as your final dishes of evening served by our host, Ken-san.

You can make hoto noodles with an old noodle-making machine and cooking hoto dish for your dinner, here at Moshi-Moshi house.

Enjoy your noodles.

-R.S