Yamanashi prefecture

[torakris]

Fruits are the first thing I think of when someone mentions Yamanashi and I enjoyed a gorgeous bunch of grapes from there just a couple days ago.

What are some Yamanashi favorites?

some links can be found here:

http://forums.egullet.org/index.php?showto...88entry725288

[Hiroyuki]

Houhou. A type of udon dish, often made in a nabe (pot) with slices of squash. I'm not a fan and I'll pass on it. (My father is a huge fan of udon including houhou.)

http://auction.msn.co.jp/pitem/22789176

[torakris]

isn't it houtou? (with a t?)

I love this and make it a couple times each winter, always adding lots of kabocha, green beans and shiitake, mine looks very similar to the picture you showed...

I didn't realize this was from Yamanashi, we learn new things everyday!

[Hiroyuki]

Sorry, I made a mistake, houtou, not houhou. Now you know how I hate this dish...

[torakris]

I made houtou last night. I love this dish, sorry Hiroyuki!

The package contains the noodles and the miso

you add the dashi, meat and vegetables.

This is a great way to clean out the refrigerator! I added a little bit of thinly sliced pork and aburage (tofu pockets) as well as the last bit of daikon, onions and scallions and some kabocha.

my husband and I ate it with a good dollop of yuzu-koshou (a paste made with yuzu and green chiles)

[Hiroyuki]

I made houtou last night. I love this dish, sorry Hiroyuki!

←

I can eat houtou, but the very idea of adding kabocha into the miso-based soup is off-putting to me. You see, kabocha soon melts into the soup, making it muddy and unappetizing...

[AmyDaniel]

Ah, this is what you posted on the noodles thread. What is kabocha?

Amy

[Hiroyuki]

Sorry, AmyDaniel,

kabocha is squash.

http://japanesefood.about.com/library/weekly/aa102102a.htm

I like simmered kabocha, kabocha tempura, and so on, but I don't care for kabocha melted in miso soup.

[AmyDaniel]

Got it. Cool, thanks.