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  7. Kyuuri no Hiya-Jiru (cold soup of cucumber)

Kyuuri no Hiya-Jiru (cold soup of cucumber) ｜ Our Regional Cuisines

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  • Mie Prefecture

    Kyuuri no Hiya-Jiru (cold soup of cucumber)

Kyuuri no Hiya-Jiru (cold soup of cucumber)

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  • Main lore areas

    Iga Food Culture Area

  • Main ingredients used

    Cucumber, Miso, white Sesame seeds, Ni-Dashi-jiru(=Japanese soup stock)

  • History/origin/related events

    In the Iga region, the heat and humidity characteristic of the basin increases during the summer months, causing people to lose their appetites. Therefore, cold Miso soup has been made and eaten as a way to get through the hot summer months.
    There are also cold soups unique to each region throughout Japan, but for example, the history of cold soup in Miyazaki Prefecture is said to be that it was spread throughout the country by Buddhist monks and spread to Miyazaki Prefecture due to their influence, as stated in the Kamakura period "Kamakura Kanrei family records ": "Samurai families pour soup over rice, while monks pour cold soup over rice. "
    However, in Mie Prefecture, it is generally made as a cold soup rather than served over rice. Since it is a simple recipe, the taste varies slightly from household to household.

  • Opportunities and times of eating habits

    Cold Miso soup is now eaten during the summer months, when people tend to lose their appetites, as a countermeasure against summer fatigue. Furthermore, pouring it over Rice has the effect of increasing appetite and making it easier to eat, and some people eat it this way.

  • How to eat

    Put the roasted sesame seeds in a mortar and grind well. Add miso and sliced cucumber and mix. When the cucumbers have wilted somewhat, add the cooled broth at the end. You may sprinkle chopped green onion.

  • Efforts for Preservation and Succession

    (Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
    As a disaster prevention activity full of ideas spreading in Nabari City, "Hiya-Jiru(cold soup)" is introduced as a recipe that can be easily prepared with canned and dried foods in stockpiles.

RECIPE

Ingredients (4 servings)

  • Mixed miso 60g
  • White Sesame seeds 2 tbsp.
  • Cucumber 2
  • Ni-Dashi-jiru(=Japanese soup stock) 1200 ml

How to cook

  • 1. Put roasted Sesame seeds in a mortar and grinder and mix well.

  • 2. Mix the appropriately amount of mixed Miso for making Miso soup with the Sesame seeds.

  • 3. Cut the chilled Cucumber from the refrigerator, into 3mm round slices, add them to the Miso paste and Sesame paste mixture, and mix them together.

  • 4. When the Cucumbers are lightly wilted, add the cold Broth. You may sprinkle chopped Green onions or shredded Green Perilla leaves. The aroma will be more appetizing.

provider : "Mie no Aji Sensai Bansai" (Mie Food Culture Research Group)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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