Houtou (local speciality from Yamanashi)|かぼちゃの種で出汁を取る!野菜たっぷりのほうとう Japanese Vegan Recipe

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Houtou is a very unique dish andI love Houtou! If I choose one my favourite dish at the last moment of my life, I would probably select Houtou haha:)

Houtou is a regional cuisine from Yamanashi prefecture, which is located next to Mt. Fuji. The people in the area have had a good access to the clear, fresh water and they utilised the water to grow amazingly tasty vegetables. By using a variety of vegetables they could harvest in Autumn, they developed this Houtou recipe around 500 years ago.

I have never seen Houtou outside of Japan and even in Japan, it’s not easy to find a place to eat Houtou. One possibility you can enjoy Houtou may be to cook by yourselves with my recipe:)

Enjoy the unique taste! You would love it!!:)

どんな国のどんな料理よりも僕はほうとうが大好きです(笑)海外の友達にも食べてもらいたいので秋〜冬によく作っています。だしや味噌の絡んだ濃厚なスープが特徴的のようで、色々な友達に作りましたがみんなに好評の一品です。

内陸部に位置していた山梨では元々ほうとうには魚や海藻を使わずに野菜だけで作られていたそうです。魚の出汁を効かせたスープやお肉を使うようになったのは、県外からの観光客向けに作り始めたのがきっかけだと言われています。なのでビーガン・ベジタリアン向けにも作りやすい一品だと思います。

砂糖で甘さを加える人もいるようですが、僕はあえて野菜の甘さだけを生かすように調理しました。野菜のうまみが全てスープに出る料理なので、この機会に地元の農家さんから新鮮な野菜を購入して試してみてはいかがでしょう。

日本でもレストランなどで簡単に食べられるかというとそうでもないので、是非一度作ってみてください!かぼちゃを茹でている間に麺を準備すればそれほど時間はかかりませんよ:)

Enjoy cooking!!

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Follow me!! I will keep you updated😋:
Facebook:
https://www.facebook.com/JapaneseRecipesForVegansByAkihiroYasui/

Twitter:
https://twitter.com/AkisVeganRecipe
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Personal pages:
Blog / ブログ: http://www.blog.akihiroyasui.com/
Facebook: https://www.facebook.com/aki.hiro.co.jp
Instagram: https://www.instagram.com/akihiro.yasui/
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Ingredients:

*Noodle
300g flower
150ml water

*Main soup
6L water
pumpkin seeds
kombu
dried shiitake

1 pumpkin
2-3 carrots
1 welsh onion
3 mushrooms
1 onion
1/2 napa cabbage

3tbsp white miso
2tbsp red miso
1tbsp soy sauce
1tbsp sake
cayenne pepper
pepper

材料:

*麺
強力粉 300g
水 150ml

*スープ
水 6L
かぼちゃの種
乾燥しいたけ
昆布

かぼちゃ 1個
にんじん 2ー3本
ねぎ 1本
きのこ 3つ
たまねぎ 1つ
白菜 1/2個

白味噌 大さじ3
赤味噌 大さじ2
醤油 大さじ1
酒 大さじ1
カイエンペッパー
胡椒

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Please use as much local, organic and seasonal vegetables as possible in your town! It makes your dish more tasty and better for the environment. I bought all vegetables for this recipe from this farm in Kiel, Germany.

Bioland Hof Großholz:
http://bioland-hof-grossholz.de

When I lived in Tokyo, I often went to the organic farm here and harvested vegetables by myself! They also offer some workshops and lectures.

Kamoshida Farm:
https://www.facebook.com/kamoshida.farm/

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Music from my great friend, Masato Shimokajiya:
Email: shimoshimo0130@gmail.com

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Equipment:
Camera: Panasonic Lumix G DMC-GH4 (4K / Cinelike D) / DMC-LX100
Lens: Rokinon Cine Lens 16mm T2.2 Canon EF Mount
Tripod: Velbon EX-547 VIDEO N / Velbon EX-Macro
Microphone: Rode VideoMic Pro Rycote VMPR
Software: Adobe Premiere Pro CC, Adobe After Effects CC

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Comments

Cat's Cradle Fun Club says:

1 秒前
Thank you for your inspirational recipe.
I'll try this recipe.
Mine tønder løber i vand. (My teeth are swimming) 🤤🍲

Lola says:

sooo relaxing

TOKYOYO Japan-Johanna says:

Looking forward to trying this vegetable stew. I just lived for 2 years in Japan, and miss the Japanese food. (I’m not a vegan but) found it difficult to find food without animal ingredients in Japan, so thanks for sharing your recipes. Your videos are lovely!

Vera Weissenbacher says:

Hi Aki! Thanks so much for what you do – I'm so happy to see somebody making english vegan japanese cooking videos with local ingredients that I have access to as well.
I wish you all the best with your channel!

kathleen swenning says:

Beautiful!!

Poca Moana says:

Thanks for sharing! Looks delicious! I will try to cook your recipes. Are there any kind of basic ingredients or kitchen tools that you would recommend a beginner buying? Thanks!

Estefania Medina Muñoz says:

lovely video

Tristan Devereaux says:

Looks wonderful!!

Songbird Melody says:

My daughter and I made this soup this evening. The only change we made was using a kabocha squash Because all the pumpkins were way too large. And I’ve read before the Kabota squash is a Japanese pumpkin. We were both blown away with the flavor of the soup. It will become a staple in our home I have never tasted such a wonderful blend of flavors. I thank you so much for this wonderful recipe.

Songbird Melody says:

I am so very glad I found your channel on YouTube two days ago. This was the recipe I saw, but I had to save it to watch as I was at work. Today so far I have watched two recipes. Both I need to try. Thank you so much for sharing. I also love the history behind the dishes. Again thank you. I have to make this I’m going to make the trip into the city so I can buy sake I have a feeling that most of your recipes will have it so I want to have the recipe at the same :-)

Homestyle Recipes says:

Awesome video
Subscribed ☺️☺️☺️☺️☺️

Nia Garcia says:

I love it! Thank you!

Janek B. says:

Really 6 liter of water?

livingsouljourney says:

What kind of pot you served the soup in? Beautiful will make it for my family this weekend?—peace , living soul journey

Kiddos Kitchening says:

Wow! Great video! Looks amazing! Congratulations on 1000 subs that was really quick! Love the different angles they make it so relaxing!

Kasia Wyszomierska says:

This looks AMAZING : D I would love to try it : ) And I love the fact that you make a short introduction and give some information about the dish, I really appreciate that ^^

Libellenmaedchen says:

Hey! Thanks for the video – may I ask you wich flower you could recommend?

Grant Brewer says:

i love you aki your videos are so good, and it is great to see authentic Japanese recipes that are also vegan!!!

Magpie says:

Lovely recipe. Just a note, flower should be flour. :)

JPA Lucid Imaging says:

Amazing work :)

Mimi Flieder says:

I still had a pumpkin lying around and was wondering what to do with it – I guess I have found my answer!

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