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  7. Hiyashi-shiru-Miso-jitate (chilled soup with miso)

Hiyashi-shiru-Miso-jitate (chilled soup with miso) ｜ Our Regional Cuisines

  • Niigata Prefecture

    Hiyashi-shiru-Miso-jitate (chilled soup with miso)

Hiyashi-shiru-Miso-jitate (chilled soup with miso)

Related images

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  • Hiyashi-shiru-Miso-jitate (chilled soup with miso)

    Image source: Niigata no Okazu (Kaikosha) Photo by Kenichi Hoshino

  • Main lore areas

    Nagaoka City, Chuetsu Region

  • Main ingredients used

    Cucumber, Green Shiso, Miso

  • History/origin/related events

    “Hiyashi-shiru-Miso-jitate” (Chilled soup with Miso) is a cold soup seasoned with dashi (Japanese soup stock) and miso, and eaten mainly in summer. It has been eaten as a local dish in various parts of Japan since ancient times. The name and ingredients used vary from prefecture to prefecture, including Yamagata, Saitama, and Miyazaki prefectures.
    Miyazaki Prefecture's “Hiya-jiru” is made with fish, such as grilled and shredded horse mackerel, or small dried sardines, sesame and barley miso, and served over rice, or barley rice. In Saitama Prefecture, it is called “Hiya-shiru”, and a mixture of ground sesame, miso, cucumber slices, green shiso, and green onions, are spread in cold water to make dipping sauce for udon noodles or somen noodles.
    In Yamagata Prefecture, “Hiya-shiru” is made of several kinds of dry foods that have been boiled, then cooled and poured over boiled vegetables. In Niigata Prefecture, “Hiyashi-shiru-Miso-jitate ” is eaten in Nagaoka City, Tochio area, Chuetsu region, Tokamachi City, Sanjo City, Mitsuke City, etc. It is similar to Saitama Prefecture's” Hiya-shiru”, in the three prefectures. Vegetables such as cucumbers, green shiso, and myoga are chopped and made into “miso-jitate”.

  • Opportunities and times of eating habits

    “Hiyashi-shiru”, which can be eaten without hesitation even when appetite is low due to the heat, was made during the hot summer season using familiar ingredients and eaten cold.

  • How to eat

    Mix miso with dashi (Japanese soup stock) and add chopped vegetables. Store it in the refrigerator to cool down and eat. It can also be eaten as a soup, or served over rice or noodles.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is easy to make with familiar ingredients and is still eaten in every household in the summer. Dashi (=Japanese soup stock) stores in the prefecture sell "Hiya-shiru stock" only during the summer.

RECIPE

Ingredients (4 servings)

  • Cucumber 1 small
  • Green Shiso 4
  • Miso 2 to 2 and 1／2 tbsp.
  • Cold Water 4 cups

How to cook

  • 1. Cut cucumber, into thin round slices. Cut green shiso, into julienne.

  • 2. Mash miso, in a mortar and pestle.

  • 3. Pour cold water, into 2. and mix well.

  • 4. Add cucumber, and green shiso, to 3. and serve in a container.

provider : "Niigata-no-okazu: Local Foods and Dishes" (written by: Niigata Dietary Improvement Promotion Committee, published by Kaikosha)

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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