Question: Where does Hōtō, a flat and wide type of udon noodle, hail from in Japan?
About the article "Udon", section "Regional varieties".

Candidate passages:
There are wide variations in both thickness and shape for udon noodles.
 Inaniwa udon (稲庭うどん): a thin type from Akita Prefecture.
 Mimi udon (耳うどん, literally "ear udon"): a lucky preserved food in Kuzu, Tochigi.
It looks similar to ears.
 Himokawa (ひもかわ): an extreme flat and wide type from Kiryū, Gunma.
 Hōtō (rarely 餺飥, commonly ほうとう): a flat and wide type, usually cooked with vegetables, particularly Japanese "kabocha" squash, from Yamanashi Prefecture.
 Kishimen (棊子麺, or more commonly きし麺): a flat type from the Nagoya.
 Ise udon (伊勢うどん): a soft type, usually eaten with sweet soy sauce, from Ise, Mie.
 In Kansai region, a soft and medium thickness type is popular.
 Sanuki udon (讃岐うどん): a thick and rather stiff type from Kagawa Prefecture.
 Hakata udon (博多うどん): a thick and soft type from the Fukuoka.
 Dango-jiru (団子汁): similar to the above "Hohtoh", from Ōita Prefecture.
Nominally a "dumpling soup", it resembles very thick, flat udon.
 Okinawa soba (沖縄そば): also called "suba", a regional Okinawan noodle made by adding some vegetal ash to the flour, similar to how ramen is made.
However, it is very similar to udon.
 There is also a dish called "udon" in Palau, because of the former Japanese administration.
The broth is soy sauce–based like Japanese udon.
However, as there were many immigrants from Okinawa, it uses less broth like Okinawa soba.
Most notably, the noodle is that of spaghetti, as it is easier to acquire there.
Sanuki udon () is a type of udon noodle most popular in the Shikoku region, but is now easily found throughout the neighboring Kansai region and much of Japan.
It is characterized by its square shape and flat edges.
Many udon shops now specialize solely in sanuki udon, and are usually identified by the text "sanuki" in hiragana () appearing in the name of the shop or on the sign.
It is usually served as noodle soup, and was originally popularized in the Kagawa Prefecture of Japan.
The broth is made from a type of dashi which varies in strength and flavor across Japan.
Sanuki udon are named after the previous name of the Kagawa Prefecture, Sanuki Province. 
Chinese origin theory.
The name "hōtō" is commonly thought to be a euphony of ; the name for "udon" flour after it has been kneaded and cut.
The "kanji" "餺飥" first appeared in Nara period dictionaries, and their reading is listed in dictionaries of the cloistered rule period as "hautau", showing that the pronunciation had already begun to transform into the reading "hōtō".
Though "hōtō" was introduced to Japan far earlier than "udon", both names are believed to have originated from China.
For instance, in modern-day Shanxi province of China, the word wonton is written with similar kanji (餛飩), and is pronounced "hōtō."
Udon is a type of noodle used in Japanese cuisine.
Udon may also refer to: Udon Entertainment, a Canadian art studio and publisher Udon Thani, a city in Thailand Udon Thani Province, a province in Thailand  
  "Inago no tsukudani" - "Inago" (a type of grasshopper) stewed in sweetened soy.
(rural communities in inland Yamagata, Nagano and Gunma Prefectures).
"Hōtō" - udon noodles stewed in a miso-based soup with vegetables such as pumpkin or potatoes, mushrooms and sometimes meat.
This is usually served in a cast iron pot.
"Monja-yaki" - a savoury pancake similar to okonomiyaki but much runnier and eaten directly off the grill using a metal spatula, from working-class districts of Tokyo.
A nostalgic food item making a recent comeback.
"Yanagawa nabe" and "dojō nabe" - a nabemono dish of loach cooked in a pot.
"Yanagawa nabe" also contains sliced burdock root and egg.
(working class districts of Tokyo)  "Sushi" - What is known as "sushi" worldwide is a type of sushi known in Japan as "edo-mae-zushi" (Edo Bay sushi) and originates from 1820s Edo (Tokyo).
"Masuzushi" - Steamed in wrapped bamboo leaves, trout is set atop a circular bed of rice six inches in diameter (Toyama Prefecture).
"Jibu-ni" - Duck or chicken pieces coated in starch and stewed with wheat gluten, mushrooms and vegetables in a soy-dashi broth.
(Kanazawa)  "Sauce katsudon" - katsudon with Worcestershire sauce (Komagane, Nagano and Fukui Prefecture)  "Miso nikomi udon" - Udon stewed in broth flavoured with hatcho-miso (Nagoya and surrounding areas)  "Miso-katsu" - tonkatsu (breaded pork cutlet) with a miso based sauce (Nagoya and surrounding areas)  "Kishimen" - a type of flat udon (Nagoya)  "Hamaguri cuisine" - various dishes made from oriental clams in Kiso Three Rivers estuary (Kuwana)  "Tekone-zushi" - a type of sushi where slices of raw tuna and the like are marinaded in a soy sauce based marinade and then laid out over vinegared rice and sprinkled with shredded nori etc.
(southern Shima Peninsula in Mie Prefecture)