Hocho

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.

ほうちょうの紹介動画

Other information

• NameHocho
• Area Oita
• Kind of food Soba & Udon

Oita Other recommended dishes

Soba & Udonrelated dishes