The large leaves of the ho tree (a type of magnolia) have antibacterial properties, and in this area are used to wrap portions of sushi or mochi rice cakes. Dried, the leaves are used to prepare hoba miso. Savory miso paste is mixed with leek, shiitake mushroom, pickles, or other ingredients, placed on a dried leaf, then heated over a charcoal fire. This custom originated as a way to thaw out pickles that were frozen solid in the depth of winter.
