Hoba miso, where miso is cooked on a hoba leaf with leek and sometimes mushrooms and meat (such as the local Hida wagyu beef.) It’s a common fixture on menus at traditional inns.
“Hoba” are the leaves of a deciduous tree called the magnolia tree (in Japanese “Ho-noki”). These leaves have antibacterial properties, so wrapping food in them helps it last longer. In addition, magnolia leaves have the characteristic of having a very pleasant fragrance. Therefore, by wrapping food in magnolia leaves, the pleasant fragrance is transferred to the food, making it even more delicious.
Miso is a fermented mix of soybean and grain that has been used in Japan for more than 1,000 years. It plays an essential role in regional soul food.
One theory is that this dish originated in the Hida region of Gifu Prefecture, where forestry has long been a thriving industry, when people working in the mountains would grill miso on magnolia leaves instead of plates.
In this way, hoba miso is an appealing dish that allows you to enjoy Gifu's nature, traditions, and culture.
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