Aki's Japanese Recipes for Vegans's video: Houtou local speciality from Yamanashi Japanese Vegan Recipe

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!! _____________________________________________________ Follow me!! I will keep you updated😋: Facebook: https://www.facebook.com/JapaneseRecipesForVegansByAkihiroYasui/ Twitter: https://twitter.com/AkisVeganRecipe _____________________________________________________ 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/ Twitter: https://twitter.com/akihiroyasui_ Youtube Second Channel: https://www.youtube.com/channel/UClRL1-AR96vPDXE__KUNMzw _____________________________________________________ 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 _____________________________________________________ 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/ _____________________________________________________ Music from my great friend, Masato Shimokajiya: Email: shimoshimo0130@gmail.com _____________________________________________________ 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