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Traditional Dish
of the Hetsugi area
“Hocho” refers to the gut of abalone
written in kanji, which is a traditional cuisine
of the Hetsugi area of Oita city. It is said that
that “Hocho” was originally made from
kneaded flour and water to imitate the gut of
an abalone because it was the favorite food of
the federal lord and abalone catches were poor.
“Hocho” is regarded an extravagant dish
in this area and is prepared only on special days
such as for festivals or ceremonies.
It resembles “Kamaage Udon” or boiled
Japanese noodles, and is served with sauce and
topped with sesame, chopped green onion, and Oita’s
special kabosu citrus. Diners will be impressed
by the firmness of the noodle and the flavor-rich
sauce.
A taste of home from locally produced flour
The firm noodle made from flour produced in the
Hetsugi area has a unique smoothness and firmness
after it is kneaded. Ms. Hozuki, Chairperson of
Hetsugi’s Hocho Preservation Group said,
“I tried flour bought at a market but I wasn’t
able to produce the original taste of Hocho. Hetsugi’s
special flour is a must in making Hocho.”
The secret to good food ultimately lies in the
materials used.
“The most important points in making ‘Hocho’
are kneading the flour using the weight of the
body, and giving the dough sufficient time to
sit. This will make the dough firm and allow it
to stretch easily. The long thin noodle is the
special feature of ‘Hocho’. My longest
record is about 2m60cm,” said Ms. Hozuki.
The noodles are stretched one by one using much
time and effort, and the taste also conveys the
sincerity of the cook. |
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Chairperson
of Hetsugi’s Hocho Preservation Group
Ms. Michiko Hozuki
(Oita City) |
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This Preservation
Group has been active since 1967. They participate
in various events and instruct junior and
high school students how to make “Hocho”
in Oita Prefecture. |
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Ingredients:
(Serves4 )
| <Noodle> |
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350g Hetsugi’s special flour |
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2 teaspoons of salt |
| <Sauce> |
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500ml water |
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10g small dried sardines |
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10g dried “shiitake” mushroom |
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5cm dried kelp |
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5g dried bonito shavings |
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4 tablespoons of light soy sauce |
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1 tablespoon of sweet sake |
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a little salt |
| <Seasoning> |
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Sesame, kabosu citrus, grated ginger,
chopped green onion (quantity as desired) |
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Place the dried sardines,
dried “shiitake” mushrooms, and kelp in water
in a pan over a low heat. Take out the kelp when boiled,
place the dried bonito shavings in, and remove the pan
from the heat. Season with light soy sauce, sweet sake,
and salt.
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Mix flour, water, and salt, and knead.
(Put all weight on the flour and knead for about 20
minutes) Wrap with a damp kitchen towel and let the
dough sit for 15 minutes.
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Cut the dough from Step 2 into thumb-sized
pieces. Stretch the piece out to 30cm and let it sit
for 20 minutes more.
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Stretch the dough further from Step
3 and boil it. Cool it in cold water, then put it in
a bowl filled with boiled hot water. Serve with the
seasoned sauce from Step 1. |
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| An Assistant Language
Instructor Mr. Te Wara took up the challenge of making “Hocho”.
Although he cooks sometimes, how did he manage it? |
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| Put all my weight
on it… This requires some strength. |
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| Oh, this is difficult!
I tried to imitate her but results are not the same… |
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| This can stretch quite
a bit. I’m enjoying this! |
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Mr.
Ryan Te Wara
(New Zealand)
Mr. Te Wara came to Japan 3 years ago and teaches English
at a high school in Oita City. He likes Oita because
the plentiful nature resembles New Zealand. |
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