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Hōtō

Index Hōtō

is a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. [1]

Table of Contents

  1. 66 relations: Allium fistulosum, Ōita Prefecture, Botamochi, Carrot, Chicken, China, Chinese cabbage, Chinese softshell turtle, Cloistered rule, Crab, Dashi, Edo period, Fūrinkazan, Fiber, Flour, Gluten, Gochujang, Gunma Prefecture, Hot pot, Japan, Japanese kitchen knife, Kai Province, Kanji, List of Japanese soups and stews, List of noodle dishes, Lu You, Miso, Miso soup, Mochi, Muromachi period, Mushroom, Nabemono, Nagano Prefecture, Nagoya, Nara period, Niboshi, Noodle soup, Onion, Oyster, Parboiling, Phonaesthetics, Pork, Potato, Ramen, Regional cuisine, Saitama Prefecture, Sericulture, Shanxi, Shiitake, Shimeji, ... Expand index (16 more) »

  2. Cold noodles
  3. Japanese noodle dishes
  4. Japanese soups and stews
  5. Udon

Allium fistulosum

Allium fistulosum, the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion.

See Hōtō and Allium fistulosum

Ōita Prefecture

is a prefecture of Japan located on the island of Kyūshū.

See Hōtō and Ōita Prefecture

Botamochi

is a wagashi (Japanese confection) made with glutinous rice, white rice (ratio of 7:3, or only glutinous rice), and sweet azuki paste (red bean paste).

See Hōtō and Botamochi

Carrot

The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia.

See Hōtō and Carrot

Chicken

The chicken (Gallus domesticus) is a large and round short-winged bird, domesticated from the red junglefowl of Southeast Asia around 8,000 years ago. Most chickens are raised for food, providing meat and eggs; others are kept as pets or for cockfighting. Chickens are common and widespread domestic animals, with a total population of 23.7 billion, and an annual production of more than 50 billion birds.

See Hōtō and Chicken

China

China, officially the People's Republic of China (PRC), is a country in East Asia.

See Hōtō and China

Chinese cabbage

Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) is either of two cultivar groups of leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy).

See Hōtō and Chinese cabbage

Chinese softshell turtle

The Chinese softshell turtle (Pelodiscus sinensis) is a species of softshell turtle that is native to mainland China (Inner Mongolia to Guangxi, including Hong Kong) and Taiwan, with records of escapees—some of which have established introduced populations—in a wide range of other Asian countries, as well as Spain, Brazil and Hawaii.

See Hōtō and Chinese softshell turtle

Cloistered rule

was a form of government in Japan during the Heian period.

See Hōtō and Cloistered rule

Crab

Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax (brachyura means "short tail" in Greek).

See Hōtō and Crab

Dashi

is a family of stocks used in Japanese cuisine.

See Hōtō and Dashi

Edo period

The, also known as the, is the period between 1603 and 1868 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional daimyo.

See Hōtō and Edo period

Fūrinkazan

is a popularized version of the battle standard used by the Sengoku period daimyō Takeda Shingen.

See Hōtō and Fūrinkazan

Fiber

Fiber or fibre (British English; from fibra) is a natural or artificial substance that is significantly longer than it is wide.

See Hōtō and Fiber

Flour

Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds.

See Hōtō and Flour

Gluten

Gluten is a structural protein naturally found in certain cereal grains.

See Hōtō and Gluten

Gochujang

Gochujang or red chili paste.

See Hōtō and Gochujang

Gunma Prefecture

is a landlocked prefecture of Japan located in the Kantō region of Honshu.

See Hōtō and Gunma Prefecture

Hot pot

Hot pot or hotpot, also known as steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and accompanied with an array of Chinese foodstuffs and ingredients and food offerings provided for the diners to dip into the flavorful broth. Hōtō and hot pot are Japanese soups and stews.

See Hōtō and Hot pot

Japan

Japan is an island country in East Asia, located in the Pacific Ocean off the northeast coast of the Asian mainland.

See Hōtō and Japan

Japanese kitchen knife

A Japanese kitchen knife is a type of kitchen knife used for food preparation.

See Hōtō and Japanese kitchen knife

Kai Province

was a province of Japan in the area of Japan that is today Yamanashi Prefecture.

See Hōtō and Kai Province

Kanji

are the logographic Chinese characters adapted from the Chinese script used in the writing of Japanese.

See Hōtō and Kanji

List of Japanese soups and stews

This is a list of Japanese soups and stews. Hōtō and list of Japanese soups and stews are Japanese soups and stews.

See Hōtō and List of Japanese soups and stews

List of noodle dishes

This is a list of notable noodle dishes.

See Hōtō and List of noodle dishes

Lu You

Lu You (1125–1210) was a Chinese historian and poet of the Southern Song Dynasty (南宋).

See Hōtō and Lu You

Miso

is a traditional Japanese seasoning.

See Hōtō and Miso

Miso soup

is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. Hōtō and miso soup are Japanese soups and stews.

See Hōtō and Miso soup

Mochi

is a Japanese rice cake made of, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch.

See Hōtō and Mochi

Muromachi period

The, also known as the, is a division of Japanese history running from approximately 1336 to 1573.

See Hōtō and Muromachi period

Mushroom

A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source.

See Hōtō and Mushroom

Nabemono

Nabemono (鍋物, なべ物, nabe "cooking pot" + mono "thing"), or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot". Hōtō and Nabemono are Japanese soups and stews.

See Hōtō and Nabemono

Nagano Prefecture

is a landlocked prefecture of Japan located in the Chūbu region of Honshū.

See Hōtō and Nagano Prefecture

Nagoya

is the largest city in the Chūbu region, the fourth-most populous city proper with a population of 2.3million in 2020, and the principal city of the Chūkyō metropolitan area, which is the third-most populous metropolitan area in Japan with a population of 10.11million.

See Hōtō and Nagoya

Nara period

The of the history of Japan covers the years from 710 to 794.

See Hōtō and Nara period

Niboshi

Niboshi (煮干し), often called iriko (炒り子) in Western Japan, are Japanese small dried fish.

See Hōtō and Niboshi

Noodle soup

Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Hōtō and noodle soup are noodle soups.

See Hōtō and Noodle soup

Onion

An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.

See Hōtō and Onion

Oyster

Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats.

See Hōtō and Oyster

Parboiling

Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking.

See Hōtō and Parboiling

Phonaesthetics

Phonaesthetics (also spelled phonesthetics in North America) is the study of beauty and pleasantness associated with the sounds of certain words or parts of words.

See Hōtō and Phonaesthetics

Pork

Pork is the culinary name for the meat of the pig (Sus domesticus).

See Hōtō and Pork

Potato

The potato is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world.

See Hōtō and Potato

Ramen

is a Japanese noodle dish. Hōtō and Ramen are Japanese noodle dishes, Japanese soups and stews and noodle soups.

See Hōtō and Ramen

Regional cuisine

Regional cuisine is cuisine based upon national, state or local regions.

See Hōtō and Regional cuisine

Saitama Prefecture

is a landlocked prefecture of Japan located in the Kantō region of Honshu.

See Hōtō and Saitama Prefecture

Sericulture

Sericulture, or silk farming, is the cultivation of silkworms to produce silk.

See Hōtō and Sericulture

Shanxi

Shanxi is an inland province of China and is part of the North China region.

See Hōtō and Shanxi

Shiitake

The shiitake (Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed around the globe.

See Hōtō and Shiitake

Shimeji

Shimeji (Japanese:, or) is a group of edible mushrooms native to East Asia, but also found in northern Europe.

See Hōtō and Shimeji

Shiruko

, or with the honorific, is a traditional Japanese dessert.

See Hōtō and Shiruko

Shizuoka Prefecture

is a prefecture of Japan located in the Chūbu region of Honshu.

See Hōtō and Shizuoka Prefecture

Soba

Soba (or, "buckwheat") are Japanese noodles made primarily from buckwheat flour, with a small amount of wheat flour mixed in. Hōtō and Soba are cold noodles and noodle soups.

See Hōtō and Soba

Song dynasty

The Song dynasty was an imperial dynasty of China that ruled from 960 to 1279.

See Hōtō and Song dynasty

Soup

Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water.

See Hōtō and Soup

Soy sauce

Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

See Hōtō and Soy sauce

Starch

Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds.

See Hōtō and Starch

Takeda Shingen

was daimyo of Kai Province during the Sengoku period of Japan.

See Hōtō and Takeda Shingen

Taro

Taro (Colocasia esculenta) is a root vegetable.

See Hōtō and Taro

The Pillow Book

is a book of observations and musings recorded by Sei Shōnagon during her time as court lady to Empress Consort Teishi during the 990s and early 1000s in Heian-period Japan.

See Hōtō and The Pillow Book

Udon

Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine. Hōtō and Udon are noodle soups.

See Hōtō and Udon

Vegetable

Vegetables are parts of plants that are consumed by humans or other animals as food.

See Hōtō and Vegetable

White rice

White rice is milled rice that has had its husk, bran, and germ removed.

See Hōtō and White rice

Wonton

A wonton is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine.

See Hōtō and Wonton

World War II

World War II or the Second World War (1 September 1939 – 2 September 1945) was a global conflict between two alliances: the Allies and the Axis powers.

See Hōtō and World War II

Yamanashi Prefecture

is a prefecture of Japan located in the Chūbu region of Honshu.

See Hōtō and Yamanashi Prefecture

See also

Cold noodles

Japanese noodle dishes

Japanese soups and stews

Udon

References

[1] https://en.wikipedia.org/wiki/Hōtō

Also known as Houtou.

, Shiruko, Shizuoka Prefecture, Soba, Song dynasty, Soup, Soy sauce, Starch, Takeda Shingen, Taro, The Pillow Book, Udon, Vegetable, White rice, Wonton, World War II, Yamanashi Prefecture.