Cold Miso Soup
Refreshing Hiyajiru (Japanese Chilled Miso Soup)
When the summer heat makes even a warm bowl of miso soup feel too much, it's time to make Hiyajiru (冷汁), a refreshing Japanese chilled miso soup that has been loved for generations.
Originating in Miyazaki Prefecture on Japan's southern island of Kyushu, Hiyajiru was traditionally enjoyed by farmers working under the hot summer sun. Instead of serving miso soup hot, they mixed miso with chilled water, seasonal vegetables, and fish to create a nourishing meal that helped cool the body while providing plenty of energy.
Today, Hiyajiru remains one of Japan's favorite summer comfort foods. This easy version comes together in just 10 minutes using canned saba (mackerel), making it perfect for busy weekdays when it's simply too hot to cook.
Serve it alongside a bowl of freshly cooked rice for an authentic Japanese summer meal.
Why You'll Love This Hiyajiru
Ready in only 10 minutes
No stove required
Light yet satisfying
Packed with protein from canned saba and tofu
Perfect for hot summer days
Naturally gluten-free when using gluten-free miso
What is Hiyajiru?
Hiyajiru (冷汁) is a traditional chilled miso soup from Miyazaki Prefecture.
Dating back to the Edo period (1603–1868), it was originally created by farming families looking for a nutritious meal that could be enjoyed even during Japan's humid summers. Farmers often poured the cold soup over rice, creating a filling meal that required little preparation and helped cool them after working outdoors.
Today, regional variations exist throughout Japan, with different households adding grilled fish, cucumbers, tofu, sesame, herbs, or seasonal vegetables.
Tips
Chill the water beforehand for the most refreshing flavor.
Freshly ground sesame seeds provide the best aroma.
Add more water if you prefer a lighter soup.
Leftover grilled fish also works beautifully instead of canned saba.
Don't skip the ginger—it adds brightness and balances the richness of the miso.
RECIPE
Servings: 2-3
Time: 10 min
Ingredients:
1 cucumber
3 tbsp ground sesame seeds
2 tbsp miso
1 can saba (cooked mackerel)
1 cup chilled water
1/2 block tofu
ginger, grated
shiso leaves, optional for garnish
Instructions:
Prepare the cucumber
Thinly slice the cucumber.
Sprinkle with a little salt and gently massage the slices.
Let sit for a few minutes before squeezing out the excess moisture.
Make the soup base
In a bowl, combine: ground sesame seeds, miso, canned saba, and mix until smooth.
Gradually stir in the cold water until well combined.
Add cucumber and tofu
Gently fold in: squeezed cucumber and cubed tofu
Garnish
Top with freshly grated ginger and shiso leaves.
Serve immediately with steamed rice.
My Kitchen Tools:
FAQ
What is Hiyajiru?
Hiyajiru is a traditional Japanese cold miso soup from Miyazaki Prefecture, usually made with fish, sesame, cucumber, tofu, and chilled miso broth.
Can I make Hiyajiru ahead of time?
Yes. Prepare the soup a few hours ahead and keep it refrigerated. Add the cucumber and tofu just before serving for the freshest texture.
Can I use tuna instead of saba?
Yes. While saba provides a richer flavor, canned tuna or even leftover grilled salmon work well.
Is Hiyajiru served with rice?
Yes. The traditional way to enjoy Hiyajiru is by pouring it over steamed rice.
Can I make it vegetarian?
Absolutely. Omit the fish and add more tofu or your favorite vegetables for a vegetarian version.
