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  7. Hoba Miso (Magnolia Leaf Miso)

Hoba Miso (Magnolia Leaf Miso) ｜ Our Regional Cuisines

  • Gifu Prefecture

    Hoba Miso (Magnolia Leaf Miso)

Hoba Miso (Magnolia Leaf Miso)

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  • Main lore areas

    Hida/Takayama region

  • Main ingredients used

    Hoba, miso

  • History/origin/related events

    This dish is prepared by spreading homemade koji miso paste onto hoba (magnolia leaves), which are then grilled. This dish is said to pair well with rice, and is also an excellent accompaniment to sake. Magnolia trees are large deciduous broad-leaved trees which can be found in mountains throughout Japan. Because hoba has antibacterial properties, it can be wrapped around foods to preserve them, and can enhance flavors by imparting its pleasant aroma.
    While there are various theories surrounding its origin, the use of magnolia leaves as food is said to have started in the Hida region, which enjoyed a propsperous forest industry. The woodsmen (called “somabito”) were said to have used the leaves as plates to grill miso when they worked up in the mountains. The practice later spread to common households, and by the 1960s hoba leaves began to be sold as souvenirs.

  • Opportunities and times of eating habits

    In autumn, the fallen browned magnolia leaves are collected and preserved before winter, to be used to prepare Hoba Miso.
    According to tradition, in the Hida and Takayama regions―said to be the birthplace of this dish, where the winters are so cold and harsh that food supplies would often freeze―people would lay magnolia leaves upon the hearth fire, to cook pickles, miso, and other foods.

  • How to eat

    Hoba Miso is enjoyed by spreading miso paste on a leaf, and eating it as it grills upon the fire. The best method of grilling Hoba Miso is over charcoal, but a hotplate or frying pan―methods which bring out the delicious fragrance of hoba― can be used as well.
    Today, we see other variations of Hoba Miso, in which different ingredients are spread upon the leaves instead of miso―such as Hida Beef, mushrooms, and green onions.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    Hoba Miso is available at souvenir shops and specialty product stores throughout the prefecture, and is certified by the city of Takayama as “Made By Hida Takayama.” The product is actively promoted within and outside Takayama.

RECIPE

Ingredients (serves 4 persons)

  • Local miso 100 g
  • Green onions 80 g
  • Shiitake mushrooms 80 g
  • Hoba (magnolia leaves, brown) 1 sheet

How to cook

  • 1. Slice the green onions diagonally. Remove the stems from the shiitake mushrooms, and cut into thin strips.

  • 2. Place a grill onto a shichirin (portable charcoal stove), and then lay the hoba atop the grill. Spread the miso, green onions and shiitake mushrooms upon the leaf, grill and enjoy.

provider : Recipe provided by: Gifu Prefecture School Nutritionists Association

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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