Hoto with Wild Boar

Hoto is a hearty, miso-based noodle soup from Yamanashi Prefecture, Japan, distinguished by its thick, hand-cut flat udon noodles and a rich broth made from fermented soybean paste. Unlike standard udon, hoto noodles are prepared by kneading flour with water and allowing the dough to rest before being cut into wide strips and cooked directly in the simmering soup, which releases starch and gives the broth a characteristic, slightly thickened consistency. The dish is traditionally loaded with seasonal vegetables such as pumpkin, Chinese cabbage, carrots, and leeks, and often features wild mushrooms or meat.

A notable regional variation is *inoshishi hoto*, which incorporates wild boar meat. This version is especially popular in the mountainous areas around Fujikawaguchiko, where the lean, gamey pork adds a deep savory note that complements the sweet miso broth. Mark Wiens, a prominent food travel creator, visited **Kosaku Kawaguchiko** in Fujikawaguchiko, Japan, to sample this specific preparation. He praised the rich, earthy flavor of the wild boar and the satisfying chew of the handmade noodles, noting how the dish provides warmth and sustenance in the cooler climate of the Fuji Five Lakes region.

What distinguishes a great hoto is the balance of the miso broth—neither too salty nor too sweet—and the texture of the noodles, which should be tender yet resilient. The vegetables must be cooked until soft but not mushy, allowing their natural sweetness to meld with the broth. While hoto is a staple of home cooking in Yamanashi, restaurants like Kosaku Kawaguchiko have elevated it to a signature dish, often serving it in a traditional iron pot (nabe) to keep it bubbling hot at the table.