Making “Hoto Noodles” at Otengusan

We had the opportunity to prepare this traditional dish thanks to “Otengusan,” located in a traditional thatched roof house in Ashigawa, Fuefuki City. We used the following ingredients: miso soup, pumpkin, carrots, and daikon (Japanese radish), hakusai (Chinese cabbage), tofu, and of course, the signature flat noodles.

         

First, we mixed the wheat flour with some water, and kneaded it with our hands until it became dough. The texture of the dough should feel a bit gritty. Make sure it doesn’t stick to the bottom of the bowl.

We kneaded the dough by hand until it was consistent throughout. Then, we covered it to settle for about 20-30 minutes.   

Next, we rolled out the dough until it reached a uniform thickness, before cutting the noodles 1.5 centimeters apart.

Once the noodles were cut, we added them to a big pot of homemade miso soup that our teacher for the day, Ms. Toshie Ashizawa, prepared for us. We then added the other ingredients: pumpkin, carrots, and daikon (Japanese radish), hakusai (Chinese cabbage), and tofu.  

We served the hoto with some tempura (lightly battered, deep-fried vegetables) shiso, sweet potato, and fresh mushrooms that were picked nearby the village.

 

 Our Hoto was a great success!

After our meal, we had the honor of touring the village of Ashigawa, guided by Ms. Kaori Noda, a local resident and city hall employee. The village’s population is mostly made up of elderly residents, and the atmosphere itself is so serene and peaceful. Compared to the busy metropolis of Tokyo, nobody seems to be in a rush and everyone is sure to greet one another.  

We stopped by a heritage building built over 130 years ago that is now a lovely café. According to Ms. Noda, the atmosphere inside is quite friendly and cozy.