奈良平安時代の頃、高僧（遣唐使）などによって大陸から我が国にもたらされたと
考えられます。
また戦国時代に武田信玄公が
甲州に出入りした高僧（遣唐使）から
伝承された陣中食で、俗に“武田汁”と言われ
生麺と季節の野菜を使い味噌汁の中で煮込むというもので
手間がかからず、消化も良く栄養価も高いことから
野戦食として用いられたと伝えられています。
またあるひとつの説では
武田信玄公自ら伝家の宝刀で
麺を細長く切ったことから
“宝刀”（ホウトウ）の名が生まれたという伝説も
あります。
評価
50
翻訳 / 英語
- 2014/08/31 00:35:55に投稿されました
It is considered that it was brought from China to Japan by high priests (Japanese envoys to China during the Tang Dynasty) in Nara-Heian period.
It is also said that In Sengoku-period, a feudal warlord Shingen Takeda was handed the recipe of soup called "Takeda-jiru" by a high priest who often traveled to Kosyu. This fuss free soup made with raw noodle and seasonable vegetable in miso soup, was used as a field ration because it was rich in nutrition and easy to digest.
According to another theory, the name "Houtou" comes from a legend that Shingen Takeda cut noodles into strips by his treasure sword. (Houtou means a treasure sword in Japanese)
It is also said that In Sengoku-period, a feudal warlord Shingen Takeda was handed the recipe of soup called "Takeda-jiru" by a high priest who often traveled to Kosyu. This fuss free soup made with raw noodle and seasonable vegetable in miso soup, was used as a field ration because it was rich in nutrition and easy to digest.
According to another theory, the name "Houtou" comes from a legend that Shingen Takeda cut noodles into strips by his treasure sword. (Houtou means a treasure sword in Japanese)
評価
50
翻訳 / 英語
- 2014/08/30 16:51:43に投稿されました
During Nara era, It is considered to be brought to Japan from the continent by high priests (Envoys) or others.
And Shingen Takeda in the Age of Provincial Wars,
used the meal eaten at the battle field which some high priests (Envoys) brought into Koshu, "Takeda soup" with fresh noodle and seasonal vegetables cooked in miso soup, which is easy to prepare also easy to digest and nutritious, as a field battle meal.
In other story,
Shingen Takeds used his own family treasured sword
to cut noodles thin.
Some say this made a legendary name of "Hoto" (Treasured sword) was born.
And Shingen Takeda in the Age of Provincial Wars,
used the meal eaten at the battle field which some high priests (Envoys) brought into Koshu, "Takeda soup" with fresh noodle and seasonal vegetables cooked in miso soup, which is easy to prepare also easy to digest and nutritious, as a field battle meal.
In other story,
Shingen Takeds used his own family treasured sword
to cut noodles thin.
Some say this made a legendary name of "Hoto" (Treasured sword) was born.
★★☆☆☆ 2.0/1
山梨県の大部分が山地であるため水田が少なく米飯は貴重な食べ物でした
代わりによく食べられたのがこの「ほうとう」です
昔は「ほうとうの麺を打てないと一人前でない」と言われ
嫁入り修行の第一歩であったようです
郷土食として、これほど普及しているものも少なく
「朝はおねり、昼は麦飯、夜はカボチャのほうとう」というのが長い間甲州農村の日常生活での標準型であったようです。
2007年には農林水産省主催の日本各地の農山漁村に伝わり
国民に広く支持される「農山漁村の郷土料理百選」に選ばれています
![[削除済みユーザ]](https://secure.gravatar.com/avatar/695023b4efd563721d13716b1457bc73.png?d=identicon&mode=crop&r=PG&s=42)
評価
52
翻訳 / 英語
- 2014/08/30 13:51:46に投稿されました
The most part of Yamanashi prefecture is mountains. So, rice field is few. The rice was the precious food.
Instead of them, they eat this “Houtou”
Long time ago, Some people say “If you can't make Houtou noodle, you are not full-fledged people”
It seemed first step of training for married life.
As local dishes, so prevalent dishes are rare.
“In morning, Oneri. In noon Mugimeshi. In afternoon, Pumpkin of Houtou” seemed to Standard style of Koshu agricultual village in daily life for long time.
In 2007, this food was elected as “Local dishes of agricultual village and fishery village 100 collection” that is decended in agricultual village in Japan , supported by national, and held by Ministry of agricultual and fishery.
Instead of them, they eat this “Houtou”
Long time ago, Some people say “If you can't make Houtou noodle, you are not full-fledged people”
It seemed first step of training for married life.
As local dishes, so prevalent dishes are rare.
“In morning, Oneri. In noon Mugimeshi. In afternoon, Pumpkin of Houtou” seemed to Standard style of Koshu agricultual village in daily life for long time.
In 2007, this food was elected as “Local dishes of agricultual village and fishery village 100 collection” that is decended in agricultual village in Japan , supported by national, and held by Ministry of agricultual and fishery.
★★★☆☆ 3.0/1
評価
52
翻訳 / 英語
- 2014/08/30 14:51:21に投稿されました
Cooked rice was valuable foods because there are mountain hill for the post part and the place for rice paddy is small part in Yamanashi prefecture.
Instead, 'Houtou' is eaten popular there.
A long time ago, if you can't make noodle for Houtou, you are said 'you are not a fledged man', it was considered as first step of practice for marriage.
As local dishes, there is few popular dishes such as Houtou, it was a standard to eat 'Oneri (another local dishes) for breakfast, rice cooked with barley for lunch, and Houtou with pumpkin for dinner in Koshu agricultural community in daily life for a long time.
This dish was selected in "100 local dishes in rural areas" which is known to whole of Japan and loved widely in 2007 hosted by citizen by Ministry of Agriculture.
Instead, 'Houtou' is eaten popular there.
A long time ago, if you can't make noodle for Houtou, you are said 'you are not a fledged man', it was considered as first step of practice for marriage.
As local dishes, there is few popular dishes such as Houtou, it was a standard to eat 'Oneri (another local dishes) for breakfast, rice cooked with barley for lunch, and Houtou with pumpkin for dinner in Koshu agricultural community in daily life for a long time.
This dish was selected in "100 local dishes in rural areas" which is known to whole of Japan and loved widely in 2007 hosted by citizen by Ministry of Agriculture.
投稿後ミスに気づきましたので訂正させてください。
5行目、was used as a field ration の前に ”and” が入ります。
8行目の treasure sword は、正しくは ”treasured sword” です。