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


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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