Hiyashiru
The essential dish of summer

About Hiyashiru

Hiyashiru (冷や汁, hiyashiru) is a refreshing traditional dish from Miyazaki Prefecture, which faces the Pacific Ocean. Fresh fish such as horse mackerel, barracuda, and sea bream are grilled and flaked, then mixed with roasted miso paste, aromatic herbs, and broth. Finally, the mixture is chilled with added ice, creating a cooling soup that is poured over rice.

This regional specialty is simple yet flavorful, making it a popular meal during breaks from farm work, particularly in the sweltering summer months of Miyazaki. Historical records indicate that this dish dates back to the Kamakura period (12th–14th century).

While Hiyashiru originated in Miyazaki, it is also recognized as a local specialty in other areas such as Saitama and Yamagata Prefectures. Variations of the dish with different ingredients or under different names can also be found in various regions of Japan, showcasing the diversity of this traditional cuisine.

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