EnglishHocho
A phantom local dish “abalone intestine” that can hardly be eaten now
Hocho introduction
Boil noodles that are 2 meters long, made by hand-rolling flour, add soy sauce, mirin, etc. to a mixture of dried sardines, kelp, and shiitake mushrooms, and soak them in a soup stock made from squeezed kabosu. Ginger and green onions are used as condiments. It is chewy and firm, and has a chewy texture, and it has a texture similar to Yamanashi's “hoto” rather than udon. The origin of the name “abalone intestine” is that when a servant of Kyushu's Sengoku daimyo, Otomo Sorin (Otomo Sorin) presented something thinly stretched and boiled like an abalone intestine, Sorin, who likes abalone, very much It is said that's it.
