Looking for the perfect Takayama souvenir? Visit Kusakabe Miso Soy Sauce Brewing for soy sauce, Hoba Miso kits, and a rich selection of traditional fermented ingredients.
2026.03.27-
Table of Contents
- Hoba Miso: The Fragrant Soul of Takayama Cuisine
- The Kakuichi Brand: Brewing Miso and Soy Sauce in 135-Year-Old Barrels
- Shopping for Miso, Seasonings, and Hoba Leaf Sets
- summary
Hoba Miso: The Fragrant Soul of Takayama Cuisine
One of the must-try dishes when visiting Takayama is Hoba Miso, a beloved local specialty featuring Hida beef and vegetables grilled directly on a magnolia leaf.
The heart of the dish is miso, a fermented paste that thrives in the Hida region due to its mountainous climate; the sharp temperature shifts between day and night, and summer and winter, create the perfect environment for fermentation.
The dish takes its name from hoba, the leaves of the local magnolia trees that grow in abundance throughout the surrounding forests.
The magnolia leaf imparts a fragrant aroma that permeates the other ingredients—typically green onions, mushrooms, tofu, and slices of beef—creating a savory, aromatic topping perfect for rice.
To learn more about the craftsmanship behind this dish, we visited Kusakabe Miso Soy Sauce Brewing Co., Ltd., a long-established local brewery.
This company was the first in the region to commercialize Hoba Miso around the late 1960s, making it accessible for home kitchens. They are the pioneers who brought this beloved taste of Takayama from local eateries to homes across Japan.
The Kakuichi Brand: Brewing Miso and Soy Sauce in 135-Year-Old Barrels
Founded in Takayama in 1890, Kusakabe Miso Soy Sauce Brewing is renowned for its Kakuichi brand. Their miso and soy sauce are handcrafted using traditional fermentation methods.
One of the most remarkable features of this brewery is its collection of roughly 50 wooden barrels (kioke), some of which have been in continuous use for over 100 years. The porous walls of these ancient barrels are home to beneficial "house" bacteria. Over decades, this microbial ecosystem has evolved to define the signature flavor profile of Kakuichi miso and soy sauce.
This unique fermentation process results in Kakuichi Koji Miso, a product with natural sweetness and low sodium content. It is crafted simply from soybeans, rice, salt, and the pristine snowmelt from the Hida mountains.
While standard low-sodium miso typically contains 9–10% salt (and regular miso 11–12%), Kakuichi Koji Miso contains only 8–9%. This makes for a gentler flavor that appeals to a wide audience; in fact, it is so well-regarded for its health profile that it is a staple in local school cafeterias and hospital meals.
The secret to this low salt content lies within those wooden barrels. The resident bacteria produce glucose during fermentation, which enhances the natural sweetness of the rice and the umami of the soybeans. This natural sweetness balances the profile, allowing the miso to remain delicious and stable even with less salt.
Kakuichi soy sauce is equally beloved and serves as a cornerstone of local Takayama cuisine.
It is the secret behind Takayama mitarashi dango, a popular street food of skewered rice dumplings. While many regions serve these with a sugary glaze, almost all shops in Takayama use Kakuichi soy sauce to create a savory, highly fragrant finish. This distinctively non-sweet flavor makes them a favorite even for those who typically avoid sweets.
This image is for illustration purposes.
Photo by Pixta
Furthermore, the Kakuichi soy sauce is said to be the key ingredient used at many restaurants to make the famous Takayama ramen. Its deeply aromatic and complex flavor supports the signature soy-based broth that defines the region's beloved noodle culture.
Kakuichi Koji Miso and Kakuichi Soy Sauce serve as the base ingredients for a wide variety of products available at the brewery's flagship store, located in the heart of Takayama.
Shopping for Miso, Seasonings, and Hoba Leaf Sets
Located just steps from Takayama’s popular Sanmachi shopping street, the Kusakabe Miso Soy Sauce Brewing flagship store is a must-visit. Stop by to browse a wide selection of fermented essentials, including premium miso pastes, soy sauces, dressings, and seasonings. You can even pick up their signature Hoba Miso to recreate authentic local flavors at home!
The best part of visiting the store is the opportunity to sample several miso varieties before making your choice.
If you prefer a mellow, low-sodium profile, the Kakuichi Koji Miso is an excellent pick. For those who enjoy a rustic red miso, try the Inaka Miso, which is aged in the brewery’s traditional wooden barrels. Alternatively, the Mukashi Miso offers a deep, complex flavor achieved by blending rice koji with soybean miso and fermenting it for an additional three years.
Tasting these side-by-side, you’ll marvel at the incredible diversity of flavors created from just a few simple ingredients and the magic of fermentation.
The soy sauce tasting is equally eye-opening, featuring four distinct varieties that range in salt content and aroma. Whether you are looking for a robust sauce for simmered vegetable dishes or a delicate accompaniment for sushi and sashimi, you’re sure to find a favorite.
If you have a specific dish in mind, the staff is happy to offer personalized recommendations.
As you explore the store, you’ll find helpful displays explaining how to use traditional ingredients in your own kitchen—including a guide to making '10-Second Miso’ soup! The shop also offers English recipe pamphlets that you can take home, ensuring you have all the inspiration you need to get cooking.
This image is for illustration purposes.
Photo by Pixta
These guides are particularly useful if you want to cook Hoba Miso, a regional specialty that differs from standard Japanese fare.
As the brewery staff explains, Hoba Miso is a traditional dish from the Hida region, said to have originated with mountain workers who would place miso on magnolia leaves and warm them over a fire, eating it alongside rice. Over time, familiar ingredients such as green onions and mushrooms were added, and the dish evolved into the Hoba Miso we know today.
While modern versions often include slices of premium beef—transforming it into a local delicacy—the dish remains remarkably simple to recreate. According to the store’s instructional leaflet, the secret to success at home is soaking the hoba leaf in water before grilling the miso; besides ensuring the perfect aroma, this ensures that the leaf doesn’t burn.
Among the store’s standout offerings is the Yuzu Miso Dressing, a product that received an award at the 2025 Seasoning Competition.
This dressing balances the refreshing taste of yuzu citrus with the deep umami and gentle aroma of traditional miso, creating a versatile pairing for salads and light appetizers. This inventive use of miso offers a unique taste profile that captures the essence of the region in a contemporary way—an essential find for those seeking a true taste of Takayama.
Beyond its extensive collection of seasonings, the Kusakabe shop offers a selection of warm, artisanal beverages perfect for a cold day in Takayama. Enjoy a cup of hot amazake (a sweet, fermented rice drink) or a rich Matcha Syrupy while exploring the historic streets. The beverage menu rotates each season, so there is always a new specialty to discover during a visit.
The Kusakabe shop stands adjacent to the Renga-kan, a striking red-brick building that formerly served as the brewery’s warehouse. Its classic industrial architecture makes it a particularly photogenic landmark, offering a beautiful backdrop for travel photography.
The diverse offerings at the Kusakabe shop are designed to inspire home cooks to explore the rich flavors of Japanese cuisine. Each ingredient and seasoning serves as a small, flavorful testament to the traditional wisdom of fermentation—a centuries-old craft that continues to bring depth and wonder to the modern kitchen.
summary
The Kusakabe Miso Soy Sauce Brewing flagship store is an ideal destination for those looking to stock their kitchens with authentic fermented ingredients. Located just a 14-minute walk from Takayama Station, the shop is easily reached via a scenic stroll through the historic Sanmachi district.
Travelers can reach Takayama from Nagoya in approximately two and a half hours via the JR Hida Limited Express train. Alternatively, frequent highway bus services operate from the Nagoya Meitetsu Bus Center, located conveniently near JR Nagoya Station.
The contents on this page may partially contain automatic translation.