Meanderings Through Yamanashi, Japan

Kosaku holds several branches in the Yamanashi area, but its specialty, houtou, is always taste-worthy and filling. Houtou, according to locals, was created in ancient Yamanashi as a winter dish. Because rice, the main staple in Japan (as well as in many Asian countries) would become scarce during winter, Yamanashi locals invented a dish that they could eat throughout the cold season and help them keep warm. So houtou was invented, a type of flat, thick noodle that resembles the Chinese "Ho-Fen" (Cantonese pronunciation).

Some people say that it was actually introduced from China into Japan, hence the resemblance. Houtou noodles are cooked in a miso-based broth with additional spices that restaurants may add. In Kosaku, the miso broth is strong and somewhat salty, perhaps attributed to its use of a special "inaka miso" or rural miso paste. But because of this, the houtou noodles absorb the strong flavor and gives it even more slurping-worthiness. The houtou, served in individual pots, was also cooked with pumpkin, Chinese cabbage, carrots, daikon, and mushrooms. I still have not figured out how they make the houtou noodles, but I probably would say that its ingredients are either rice or wheat. The noodles are long, and have this chewy, thick consistency to it.

There was some wait for the houtou noodles, about 15 - 20 minutes. This was not too long compared to other establishments and the rush-hour of lunch at the time. Kosaku in Isawa is decorated like a traditional, rustic Japanese inn, with ancient gourds hanging from the ceilings and tatami mats where noodle-eaters sit on. Although the service was brief, it was a very enjoyable experience given the fact that the houtou was simple, served in a very large servings, and tasty.

One tip: Slurp to your heart's content and don't worry about the noise. Houtou is extremely hot because they are cooked directly in individual pots, and slurping is encouraged in Japan as it helps cool down the noodles. So remember: Slurp away!