Change in Eating Habits of Hōtō Noodles from the Yamanashi Prefecture

Abstract

Hōtō noodles have been a regional dish from the Yamanashi Prefecture. We investigated how eating habits of hōtō noodles have persisted or changed through a literature search, semi-structured interviews, and a questionnaire survey. In modern times, the names for hōtō varied by region. Hōtō was served as a staple dish for regular evening meals throughout the year and was eaten preferentially. People used homemade miso and noodles, as well as homegrown ingredients, such as vegetables, potatoes, and mushrooms, in hōtō. Around 1960-1970, traditional eating habits for hōtō began to change owing to high economic growth. Currently, the names for hōtō tend to be unified. Hōtō is served as a staple dish for regular evening meals during winter and is eaten preferentially. Most ingredients used for making hōtō are now purchased commercially, simplifying its preparation. People commonly use fried tofu as a standard ingredient and pork as an additional ingredient in hōtō, resulting in a more nutritious dish. Our investigation indicated that aspects of eating habits for hōtō have changed over time, and hōtō has been passed down to the current generation as a regional dish.