Hiyajiru

About Hiyajiru

The local dish “hiyajiru,” which originated in Yonezawa in Yamagata prefecture, is a refreshing hitashi dish that combines cold soup stock with seasonal vegetables. Its history goes back to the Sengoku period, and it is said that it comes from the theory that it was born as a food during the campaign of Prince Uesugi Kenshin, and the “one soup, one dish” food culture encouraged by Prince Uesugi Takayama. This dish, which is still loved at celebrations and everyday dining tables, represents the traditions of the region and the blessings of nature.

Snow cabbage, spinach, cabbage, dried scallops, and frozen konnyaku are used as the main ingredients for hiyajiru. These ingredients are rich in vitamins, minerals, and dietary fiber, and are also characterized by high nutritional value. Yukina, in particular, is resistant to the cold of winter, and there is a historical background where Prince Uesugi Takayama encouraged its cultivation. The crunchy texture and unique flavor add a special accent to the hiyajiru.

The cooking method is simple yet has a deep flavor, and the umami of the ingredients stands out in the cold soup stock. By incorporating seasonal vegetables, you can fully enjoy the sense of the season, such as spring cabbage, rapeseed flowers, autumn chrysanthemums, and winter snow vegetables. Also, in the Yonezawa region, it is an essential dish for special events, such as being served at weddings and New Year celebrations.

When tasting hiyajiru, sake from Yamagata prefecture goes great together. Ginjoshu with its light acidity and fruity aroma further enhances the refreshing taste of hiyajiru. Also, junmaishu, which is characterized by the umami of rice, goes well with this dish, and you can enjoy its rich flavor.

When you visit Yamagata Prefecture, be sure to try the fresh local vegetables and the hiyajiru made using traditional techniques. This simple and delicious dish will make you feel the history and culture of the region.

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