Posted on Feb 4, 2013 in Hiroko's Blog

Those who attended ICA Grey Stone’s 2012 World of Flavors Conference, you may remember Chef Iida Jiro’s Market Place dish. It was Hoba dish. He used salmon as a main ingredient and cooked it with special miso, all of them wrapped up in dried Hoba leaf. Hoba is a magnolia leaf (Magnolia obovata) and this humble preparation – cooking ingredients on top of dried leaf – comes from the mountainous region of Hida, located in Gifu Prefecture on Honshu, the...