Azuki Hoto is a local dish of Yamanashi Prefecture in which hoto noodles are simmered in a soup of azuki red beans sweetened with sugar. In both appearance and taste it is close to oshiruko (sweet red bean soup), and it is also called 'shiruko hoto.' It is sometimes written with a voiced sound as 'azuki boto.' Originally, mochi (rice cake) is considered the proper thing to put in azuki soup. However, in Yamanashi, where paddy fields were few, mochi was extremely precious, so according to tradition, thickly cut hoto noodles were used in place of mochi. Unlike everyday hoto simmered in miso, it has been eaten on days of events and celebrations, such as New Year, Obon, village festivals, and the rice-planting season. The summer festival of Miwa Shrine in Wakamiko, Sutama-cho, Hokuto City, is also called the 'Hoto Festival' because Azuki Hoto is served there. Today it is handed down in places such as Hokuto City, Kofu City, and Kai City, and it can also be enjoyed at hoto specialty restaurants.
Origin
Aristocrats' diaries and other records note that 'hakutaku' (餺飥), regarded as the origin of hoto, was eaten with azuki soup in the Heian period. The red color of azuki has traditionally been said to have the power to drive away evil spirits and ward off misfortune. Azuki Hoto is positioned as a dish for festive occasions that follows in the tradition of these old ways of eating with azuki.
History
In Yamanashi, hoto simmered in miso came to be eaten daily from the Edo period onward. Meanwhile, Azuki Hoto was handed down as a dish for local events and celebrations. At Miwa Shrine in Wakamiko, Azuki Hoto is made as a ritual meal at the annual festival held at the end of July every year. This 'Wakamiko Hoto Festival' has been selected by the national government as an 'Intangible Folk Cultural Property Requiring Measures Such as Documentation.'
Features
For the noodles, lukewarm water is added to wheat flour and kneaded, the dough is rested for about 30 minutes, then rolled out thin and cut wider than udon. Unlike miso hoto, the noodles are boiled in plenty of water and quickly rinsed before use. The azuki are first boiled and drained, then simmered until soft, mashed with a wooden pestle, and seasoned with sugar and salt. The noodles are then added, and the dish is complete once it comes to a boil.
Main Ingredients
Food Culture
Late July, when the azuki and wheat harvests overlap, is a seasonal milestone in the hottest time of the year. Around this time, Azuki Hoto was served as a festive food. In Wakamiko, it is said that people offered new azuki and wheat flour before the deity, then ate the Azuki Hoto that was served to give thanks for the harvest. In times when food was not plentiful, sweet hoto was the greatest of treats.
How It Differs from Home Cooking
At home it is made in a large pot on event days, with the amount of sugar and how much the azuki are mashed adjusted to taste. Some hoto specialty restaurants list it on their menus as a sweet hoto, so it can be easily enjoyed even outside of event days.
Famous Shops
甲州ほうとう小作 甲府駅前店
山梨県甲府市丸の内1-7-2
A hoto specialty restaurant with locations mainly in Yamanashi Prefecture. It offers more than 10 kinds of hoto, including kabocha hoto, and you can also choose the oshiruko-style 'azuki hoto.' It is about a three-minute walk from the south exit of JR Kofu Station, so you can stop by between sightseeing.
FAQ
Q. Which is correct, 'azuki hoto' or 'azuki boto'?
A. Both names are used. In introductions by the Ministry of Agriculture, Forestry and Fisheries (MAFF) and Yamanashi Prefecture, it is written as 'azuki hoto.' On the other hand, the spelling 'azuki boto' can be seen in sources such as the Agency for Cultural Affairs' explanations of cultural heritage. It is also sometimes called 'shiruko hoto.'
Q. Why are hoto noodles used instead of mochi?
A. Because Yamanashi is mountainous with few paddy fields, mochi made from rice was extremely precious. According to tradition, hoto noodles were therefore cut thickly to resemble mochi and put into the sweet azuki soup in its place.
Q. In which areas is it eaten?
A. The main areas where it has been handed down are listed as Hokuto City, Kofu City, Kai City, Ichikawamisato Town, Minobu Town, and others. Besides being made at home on event and celebration days, it can be enjoyed as a sweet hoto at some hoto specialty restaurants in the prefecture.