Japanese dried hoba leaves, also known as "hoba" (朴葉) in Japanese, come from the Japanese magnolia tree (Magnolia obovata). These large, aromatic leaves are traditionally used in Japanese cuisine for wrapping and grilling food, particularly in the Hida region of Japan. They impart a subtle, earthy flavor to the food and are often used to enhance dishes such as hoba miso (a local specialty where miso paste is cooked on a hoba leaf), grilled meats, fish, and rice.
The leaves are typically dried and can be soaked in water before use to make them pliable. They are not meant to be eaten but serve as a natural, biodegradable cooking and serving vessel, adding a unique aroma and presentation to dishes.
