Hoto

**What to order:** Kabocha (pumpkin) hoto is the house signature and the cheapest thing on the menu at ¥1,150 — the squash is what thickens and sweetens the broth, so it is also the version that shows the dish off best. Pork (¥1,400), mushroom (¥1,600) and chanko (¥1,700) sit in the middle; wild boar (¥2,100) and bear (¥3,100) are the tourist-curiosity end. The nabe arrives bubbling at near-boiling temperature — wait a couple of 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 and winter are peak hoto season, when kabocha squash reaches maximum sweetness. Kosaku runs an oyster hoto (kaki hoto, ¥1,700) as a seasonal item from November to March — richer and more luxurious than the standard pot. Spring and summer versions may substitute lighter vegetables but lose some of the comfort-food appeal. **Pairing recommendation:** Hoto pairs well with Yamanashi Koshu wine (white wine from local Koshu grapes). The wine's minerality and citrus notes cut through the miso richness, and Kofu is the centre of the Koshu growing area — most hoto restaurants in the city carry at least one local bottle. Ask what is open by the glass. **DIY option:** Supermarkets and station souvenir counters in Yamanashi sell 'hoto kits' 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 around 15 minutes. The noodles are the key component and difficult to find outside Yamanashi.