"While hoto noodles resemble extra thick udon noodles, they are prepared more like dumplings, and lend a heartier quality to the dish than udon would. The soup is traditionally a miso based broth with pumpkin and other seasonal vegetables added. It can be enjoyed all over the Fujigoko region at specialized restaurants, hotels, ryokan and other restaurants as well."
Iburi gakko originates from Akita prefecture (specifically of Yokote), in the Northern part of Japan. The vegetables are washed, tied together, and hung in shed where to smoke the vegetables. After smoking the vegetables for a few days, the outsides become darker and at this time they are pickled in a mixture of rice bran, raw sugar and salt for a couple of months.