Hoto

**Kosaku's traditional preparation:** Order the 'tokusei hoto' (special hoto, ¥1,400) which includes premium kabocha squash from Yamanashi farms and extra mushroom varieties. The nabe arrives bubbling at near-boiling temperature — wait 2–3 minutes before eating to avoid burning your tongue. Use the provided ladle to stir the bottom (the noodles settle and can stick). **Seasonal variations:** Autumn/winter (October–March) is peak hoto season when kabocha squash reaches maximum sweetness. Some restaurants offer oyster hoto (kaki hoto) in winter using Hiroshima oysters — a richer, more luxurious version. Spring/summer versions may substitute lighter vegetables but lose some of the comfort-food appeal. **Pairing recommendation:** Hoto pairs perfectly with Yamanashi Koshu wine (white wine from local Koshu grapes). The wine's minerality and citrus notes cut through the miso richness. Kosaku offers Koshu wine by the glass (¥600–800) from local wineries. **DIY option:** Supermarkets in Yamanashi sell 'hoto kits' (¥600–800) containing dried noodles, miso soup base, and vegetable packages. If staying in accommodation with a kitchen, cooking hoto yourself is straightforward — boil water, add vegetables and miso base, add noodles, simmer 15 minutes. The noodles are the key component and difficult to find outside Yamanashi.