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Hōtō (ほうとう) is a noodle soup and 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.
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noodles soup udon yamanashi dish local flour miso ingredients vegetables word takeda shingen prefecture japan dough rice large found azuki-bōtō
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Hōtō | Main ingredients | Miso soup, udon noodles, vegetables | 1.00 | infobox |
| Hōtō | Place of origin | Japan | 1.00 | infobox |
| Hōtō | Region or state | Yamanashi Prefecture | 1.00 | infobox |
| Hōtō | Type | Soup | 1.00 | infobox |
| coffee shops | instance of | Modern-day tourists can enjoy hōtō in numerous local restaurants and in rather unlikely locations | 0.80 | text |
| ice cream parlors.A more extreme branch of these advertisements claims that the descendants of the Takeda clan introduced the recipe to the Tokugawa shogunate | instance of | Modern-day tourists can enjoy hōtō in numerous local restaurants and in rather unlikely locations | 0.80 | text |
| who then used it to develop Nagoya's miso-nikomi udon | instance of | Modern-day tourists can enjoy hōtō in numerous local restaurants and in rather unlikely locations | 0.80 | text |
| The Pillow Book | instance of | while hōtō or hautau can be found much earlier in writings | 0.80 | text |
| shiitake | instance of | along with various types of mushrooms | 0.80 | text |
| shimeji | instance of | along with various types of mushrooms | 0.80 | text |
| oysters | instance of | Non-traditional ingredients | 0.80 | text |
| turtle | instance of | Non-traditional ingredients | 0.80 | text |
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