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  7. Houchou (Thin udon noodles dipped in dipping sauce)

Houchou (Thin udon noodles dipped in dipping sauce) ｜ Our Regional Cuisines

  • Oita Prefecture

    Houchou (Thin udon noodles dipped in dipping sauce)

Houchou (Thin udon noodles dipped in dipping sauce)

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  • Houchou (Thin udon noodles dipped in dipping sauce)

    Image source: Tourism Oita, Public Corporation

  • Houchou (Thin udon noodles dipped in dipping sauce)

    Image source: Tourism Oita, Public Corporation

  • Houchou (Thin udon noodles dipped in dipping sauce)

    Image source: Oita Prefecture

  • Main lore areas

    Oita City Hetsugi area, Ono River basin

  • Main ingredients used

    Wheat flour

  • History/origin/related events

    Oita Prefecture has long been a flourishing grain-growing region based on its fields. Jigona(all purpose flour), flour ground from the harvested wheat, was used in dishes such as "koneri" and "yaseuma," thus laying the groundwork for a flour-eating culture.
    "Houchou" is a noodle dish made by kneading wheat flour into thin udon noodles and dipping them in a dipping sauce (dashi (=Japanese soup stock)) with condiments. It is said that the name "houchou (abalone intestines)" originated when a retainer of Otomo Sorin, a feudal lord in Kyushu, offered a thin flour noodle that looked like abalone intestines. Sorin liked the dish very much. It is believed this is the origin of the name. Later this dish took root mainly in the Hetsugi area, a wheat producing region in Oita. Many local residents like its texture, which is different from that of Udon noodle.
    There is a similar dish called "houtou" in Yamanashi Prefecture, and there is a theory that "houtou" became "houchou" with an accent.

  • Opportunities and times of eating habits

    "Dango jiru (dumpling soup)" and "yaseuma," are made by kneading wheat flour, and also local Oita dishes. One of the main characteristics of houchou is that they are hand-rolled and stretched to over 2 meters. Because it requires a lot of time and labor, houchou is not eaten on a daily basis, but rather served at celebrations and Bon festivals when entertaining guests.

  • How to eat

    Mix wheat flour, salt, and water. Knead, and let sit for about an hour to increase the gluten content and allow for longer stretching. After boiling in hot water, the houchou is then thoroughly rinsed in cold water to make it elastic and chewy. Houchou is also eaten dipped in dipping sauce. The dashi (=Japanese soup stock) is made from dried shiitake mushrooms and iriko (dried small sardines), which are Oita's specialties. It is seasoned with ground sesame, grated ginger, kabosu, minced Japanese leek, and other condiments. Since the noodles are very long (more than 2 meters), they are served while being cut little by little with chopsticks.
    It is also delicious stewed with chicken, satoimo(=Japanese taro), carrots, daikon radish, and eaten in a stewed udon style.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Since it takes a great deal of skill to make noodles over two meters long, it is no longer made at home. Now that it has been designated an intangible folk cultural asset by Oita City, activities are being undertaken to carry on the tradition. Houchou is being promoted through practice sessions, cooking classes for children, and stalls at festivals and roadside stations(roadside farmer’s market stop).

RECIPE

Ingredients (12 servings)

  • Wheat flour 1kg
  • Salt Approx. 35g
  • Water 8 cups
  • Iriko dried sardine Approx. 30g
  • Dried shiitake mushroom Approx. 20g
  • Kombu(=kelp) Approx. 10cm
  • Bonito flakes About 5-10g
  • Light soy sauce 1 cup
  • Mirin (sweet rice wine) 3 tbsp.
  • Salt A pinch
  • Condiments Sesame seeds, kabosu citrus, ginger, minced Japanese leek

How to cook

  • 1. Mix wheat flour with salt and knead, adding water little by little.
    Mix wheat flour with salt and knead, adding water little by little.

  • 2. Knead well until the dough has a soft consistency.
    Knead well until the dough has a soft consistency.

  • 3. Wrap the dough in a wet dish towel and let it sit for 15 minutes.
    Wrap the dough in a wet dish towel and let it sit for 15 minutes.

  • 4. Roll out the dough into bars and tear into pieces.
    Roll out the dough into bars and tear into pieces.

  • 5. Make sure that each piece weighs 20 grams.
    Make sure that each piece weighs 20 grams.

  • 6. Cover with a wet dish towel. Each of these pieces will become a noodle.
    Cover with a wet dish towel. Each of these pieces will become a noodle.

  • 7. Stretch out the noodles by kneading them with the palms of your hands.
    Stretch out the noodles by kneading them with the palms of your hands.

  • 8. If you do not knead with force, the noodles will not spread well.
    If you do not knead with force, the noodles will not spread well.

  • 9. The key is to make the thickness of the entire noodle even and to make the ends sharp.
    The key is to make the thickness of the entire noodle even and to make the ends sharp.

  • 10. Let the noodle rest for another 20 minutes.
    Let the noodle rest for another 20 minutes.

  • 11. Using fingertips, stretch the noodle by twisting it.
    Using fingertips, stretch the noodle by twisting it.

  • 12. Stretch the noodle while pulling, turning, and twisting.
    Stretch the noodle while pulling, turning, and twisting.

  • 13. Stretch to about 2 meters long.
    Houchou

  • 14. A kappogi (cooking coat) is necessary because the noodles are stretched over the knees and both arms.
    A kappogi (cooking coat) is necessary because the noodles are stretched over the knees and both arms.

  • 15. The stretched noodle is folded twice, and put on the morobuta wooden tray.
    The stretched noodle is folded twice, and put on the morobuta wooden tray.

  • 16. The weight of the noodle stretches it a little more here.
    The weight of the noodle stretches it a little more here.

  • 17. Boil the noodles in boiling water. (The stretched noodles must be boiled immediately or they will lose their firmness.)
    Boil the noodles in boiling water. (The stretched noodles must be boiled immediately or they will lose their firmness.)

  • 18. Add cold water twice while boiling the noodles.
    Add cold water twice while boiling the noodles.

  • 19. After boiling, remove the noodles from the pot with a bamboo strainer.
    After boiling, remove the noodles from the pot with a bamboo strainer.

  • 20. Wash in cold water.
    Wash in cold water.

  • 21. Place the noodles one by one in a bamboo colander dish.
    Place the noodles one by one in a bamboo colander dish.

  • 22. Soak the dried shiitake mushrooms, kombu(=kelp) kelp and iriko dried sardines in water for a while.
    Soak the dried shiitake mushrooms, kombu(=kelp) kelp and iriko dried sardines in water for a while.

  • 23. Cook over low heat and remove kombu(=kelp) before boiling. Simmer for 10 minutes, add dried bonito flakes and turn off the heat. After the dried bonito flakes have settled, strain through a dish towel and season with seasonings.
    Cook over low heat and remove kombu(=kelp) before boiling. Simmer for 10 minutes, add dried bonito flakes and turn off the heat. After the dried bonito flakes have settled, strain through a dish towel and season with seasonings.

  • 24. For condiments, use ground sesame seeds, grated ginger, kabosu citrus cut into small pieces with the skin still on, minced Japanese leek.
    For condiments, use ground sesame seeds, grated ginger, kabosu citrus cut into small pieces with the skin still on, minced Japanese leek.

  • 25. Arrange the condiments in bowls. Crush the kabosu citrus a little when serving.
    Arrange the condiments in bowls. Crush the kabosu citrus a little when serving.

  • 26. Just before eating, pour hot water over the houchou in the bowl and pour dashi (=Japanese soup stock) into the bowl.
    Just before eating, pour hot water over the houchou in the bowl and pour dashi (=Japanese soup stock) into the bowl.

  • 27. Since the houchou is long, use chopsticks to cut the noodles as you eat them.
    Since the houchou is long, use chopsticks to cut the noodles as you eat them.

provider : "Oita's local cuisine that we want to preserve for the next generation"
Image source: Oita Prefecture

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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