Part 4/7:
At a legendary restaurant known for its Hoto—a regional variation of udon—we immersed ourselves in this local favorite. This hearty dish was served in a steaming iron kettle, bursting with thick noodles, wild boar, and assorted vegetables in a rich, miso-based broth.
Each spoonful delivered warmth and comfort, with the absorbent noodles soaking up the dense, flavorful broth, and the wild boar adding a lean, robust flavor.
To accompany our meal, we indulged in horse sashimi, tender and buttery, served with soy sauce and ginger. This uniquely Japanese culinary experience showcased the food's freshness and quality, making it a highlight of our journey.