Houba Miso

Main ingredients

houba (magnolia leaves), miso (sometimes topped with green onions, shiitake mushrooms, etc.)

History and origin

It is said to have begun in the Hida area, where forestry once flourished, when somabito (woodsmen working in the mountains) grilled miso using houba leaves in place of plates. It later spread to ordinary households, and sales as a souvenir began in the Showa 40s (1965-1974).

When it is eaten

Magnolia leaves that turn brown and fall in autumn are gathered before winter and stored for use. In the Hida-Takayama region, where winters are severe, people are said to have laid magnolia leaves over the irori hearth fire and eaten pickles and miso while warming them.

How it is eaten

Miso is placed on a houba leaf and eaten as it grills over charcoal or another fire. It goes well with rice and is also served as a snack with sake, and in recent years Hida beef, mushrooms and green onions are placed on it as well.

Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.