Hochou
A rare and almost forgotten local delicacy: "Abalone Intestine"

About Hochou

Hochou (鮑腸, Hochou) is a unique dish almost lost to history. It features a single, hand-stretched wheat noodle reaching an impressive 2 meters in length. The noodle is boiled and served in a flavorful broth made from a blend of dried sardines, kombu seaweed, and shiitake mushrooms, seasoned with soy sauce and mirin, and finished with a hint of kabosu citrus juice. Fresh ginger and green onions are added as toppings for a burst of flavor.

The texture of the noodle is satisfyingly chewy and bouncy, offering a hearty bite that’s more reminiscent of Yamanashi’s "Houtou" noodles than udon. The dish is said to have earned its name "Abalone Intestine" because a retainer of a Kyushu warlord, Otomo Sorin (大友宗麟), once presented this noodle dish, stretched thin like abalone intestines, to their abalone-loving lord. The story goes that Sorin appreciated the dish so much that it was named in honor of his fondness for abalone.

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