Miso powder on ice cream? Don’t knock it until you’ve tried it, we say!【Taste test】

Originally published on Sora News by Katie Pask

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Unusual combination turns out to be unusually delicious!

Our Japanese-language reporter Haruka Takagi has been on a bit of a quest to find unique things to eat lately, and her most recent adventure brought her to a roadside service station in Aichi Prefecture. There, she came across a product called Hatcho Miso Powder, a local specialty. As a native of Hiroshima Prefecture, this was Haruka’s first time to see it, so she bought a pack to try at home.

Dating back as far as the Sengoku period (1467-1568), Hatcho miso is made using fermented soy beans and salt.

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