There is no established theory about the origins of houtou, but its prototype can be seen in ruins from the Sengoku period. In the early modern period, as sericulture became widespread in Yamanashi and mulberry fields increased, wheat cultivation became common as a secondary crop. Houtou, which is economical because it uses wheat flour and can be expanded with vegetables, became popular as a home-cooked dish. In a travel diary from 1815, it was already mentioned as a "specialty" of Kai Province (present-day Yamanashi Prefecture).

The most likely theory about the origin of the name "hoto" is that it is a variation of the Nara period word "hakutaku." It already appeared in dictionaries from the Heian period as "hautau," and is said to have a longer history than "udon." There is no doubt that it descends from a dish that was introduced from China, and the fact that wonton is pronounced "hotou" in the modern Shaanxi dialect of China also supports this theory.