Cold Miso Soup
Refreshing Hiyajiru - Japanese Chilled Miso Soup
This hot weather calls for Hiyajiru, Cold Miso Soup! It may not be as popular as the warm bowl of miso soup, but it’s a refreshing Japanese summer soup perfect for beating the heat.
Hiyajiru, known in the Miyazaki Prefecture in Kyushu, Japan, originated among farmers who enjoyed this dish while working under the scorching sun. Its cool, savory taste is a delightful way to stay refreshed during the summer.
Feels like giving it a try? Here is the recipe!
RECIPE
Servings: 3-4
Time: 10 min
Ingredients:
1 can Saba (cooked mackerel)
3 tbsp ground sesame seeds
2 tbsp miso
1 cup chilled water
1 cucumber
1/2 block tofu
ginger (to taste)
shiso leaves (optional, for garnish)
My Kitchen Tools:
Instructions:
Prepare the Cucumber:
Slice the cucumber thinly.
Scrub the cucumber slices with a bit of salt to soften them and remove any bitterness. Squeeze the excess water and set aside.
Mix the Base:
In a bowl, combine the canned Saba, miso, and ground sesame seeds. Mix well until the miso and sesame seeds are fully integrated with the Saba.
Add Water:
Gradually add 1 cup of chilled water to the mixture, stirring continuously to ensure everything is well blended.
Combine the Ingredients:
Add the sliced cucumber and cubed tofu into the bowl. Stir gently to combine.
Garnish and Serve:
Top with some freshly grated ginger and a few shiso leaves if you have them on hand.
Hiyajiru (冷汁), a traditional dish from Miyazaki prefecture, is a refreshing cold miso soup that dates back to the Edo period (1603-1868). Its origins are rooted in practicality, as the dish was created as a way for farmers to enjoy a nutritious and cooling meal during the hot, humid summers. Hiyajiru became especially popular in Miyazaki due to the region’s warm climate, where cool, light meals were a necessity.
Historically, Hiyajiru was developed as a way to use up leftovers and available ingredients while providing sustenance during the labor-intensive farming season. Since farming communities worked long hours under the sun, a hot meal wasn’t always appealing. Hiyajiru solved that problem by offering a cold yet hearty dish that could be quickly prepared and easily digested.
Serving this chilled miso soup with rice is a delicious combination for the hot summer.
