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.