On hot days or when you don’t have much of an appetite, why not try a refreshing twist on miso soup? Hiyajiru is a traditional cold miso soup that is enjoyed in Japan. More than just chilled miso soup, it is packed with the savory flavor of toasted miso and the umami-rich depth of fish, making it a perfect way to recharge on a sweltering day.
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What is Hiyajiru?
Hiyajiru is a Japanese soup made by dissolving miso and shredded fish in cold dashi stock or water. "Hiya" means cold, and "jiru" refers to soup. Typically, the miso and fish are toasted to enhance their savory aroma, and ingredients such as cucumber, tofu, shiso leaves (perilla), myoga (Japanese ginger), and sesame seeds are commonly added.
It is a local specialty of Miyazaki Prefecture in southern Japan, and when people in Japan talk about "cold miso soup," they are usually referring to this dish.
Some of you may have come here looking for a simple cold miso soup recipe, but in reality, just chilling regular miso soup won't make it taste very good. This is because the flavors of miso and dashi don't come through as well when served cold. To make delicious cold miso soup, it is important to use slightly more miso than usual and to toast it to enhance its flavor.
Prepared this way, hiyajiru combines the savory flavor of toasted miso with refreshing cold dashi, making it delicious and easy to enjoy even when your appetite is low. It is especially perfect on hot days.
Key ingredients and their roles
The ingredients used in hiyajiru may seem unusual compared to those in regular miso soup. However, most of them are essential for making the soup taste great, even when served cold. Each ingredient plays an important role in the dish:
- Shredded fish
In hiyajiru, grilled fish fillets with the skin and bones removed are shredded using a mortar and pestle or a food processor. This adds depth of flavor that balances the soup’s mild taste, even when served cold. In Miyazaki, horse mackerel or sardines are commonly used, but any white-fleshed fish will generally work.
That said, I know many of you may live in areas where fresh fish is hard to find or may simply be looking for an easy recipe for cold miso soup, so this recipe uses canned tuna instead. Using canned tuna allows you to skip all the preparation steps involved in making shredded fish. This is a relatively common shortcut in Japanese households for making hiyajiru quickly and easily.
- Cucumber
Cucumber is rarely used in regular miso soup, but it is an essential ingredient in hiyajiru. It is usually sliced thinly into rounds. It helps brighten and refresh the rich flavors of the miso and fish.
- Tofu
Tofu is a common ingredient, just as in regular miso soup. Both silken and firm tofu (momen tofu) can be used. While you can cut it into cubes with a knife, in this soup, it is often torn by hand to create a softer, more delicate texture.
- Shiso leaves and myoga
Adding shiso leaves or myoga (Japanese ginger) brings a fresh, aromatic flavor. Using either or both is recommended, but if they are hard to find, you can leave them out.
- Sesame seeds
Sesame seeds add richness and make the soup slightly thicker. This recipe calls for ground sesame, but for a more authentic flavor, you can toast whole sesame seeds and grind them yourself instead—they will give the soup a more pleasant nutty aroma.
Making authentic hiyajiru from scratch takes a bit of effort, but using canned tuna makes the process much simpler. Even so, you can still enjoy the authentic essence of the dish. Enjoy this refreshing cold miso soup at home with ease.
Different ways to enjoy hiyajiru
This soup can be enjoyed on its own, but there is also another way to enjoy it: by adding rice, or sometimes udon or somen noodles, for a different twist.
The combination of savory toasted miso and chilled dashi in hiyajiru pairs well with these ingredients. When eaten with rice, it is common to serve the rice warm, while with udon or somen, the noodles are usually cooked and then chilled in cold water before serving.
This way of eating is especially popular in Miyazaki. You can start by enjoying it simply as a soup, and if you like, try a different variation next time to experience this cold miso soup in a new way.
📋Step-by-step recipe
Ingredients
- 2 Tbsp miso
- 2.5 oz canned tuna in oil (drained)
- 2 Tbsp ground white sesame seeds
- 1 ½ cups chilled dashi stock (or cold water as a substitute)
Soup ingredients:
- ⅔ Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times, as they are smaller.)
- 4 shiso leaves (perilla)
- 1 myoga (Japanese ginger)
- 4 oz silken tofu or firm tofu (momen tofu)
Instructions
🕒 Total: 15 mins
Step 1
In a bowl, combine miso, tuna, and ground sesame seeds. Mix until the tuna is finely broken up and the mixture has a paste-like consistency.
Step 2
Spread the mixture in a thin layer on a baking sheet lined with aluminum foil. Bake in a toaster oven or under the broiler until lightly browned, being careful not to overcook. (In my case, it took 5 minutes at 425℉ / 220°C in a toaster oven.)
Step 3
Slice the cucumber into thin rounds. Trim the stems off the shiso leaves and myoga, then thinly slice or chop them. Tear the tofu into bite-sized pieces by hand, or cut it into cubes with a knife.
Step 4
Transfer the toasted mixture to a large bowl. Gradually add dashi, stirring until the miso has dissolved. Add the cucumber, shiso, myoga, and tofu, then gently stir to combine.
To store
You can store it in the refrigerator for up to 2 days.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
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FAQ
If you prefer a more robust flavor, anchovy dashi or bonito dashi is a great choice. For a more delicate flavor, kombu dashi or shiitake mushroom dashi works well. Since the shredded fish you add will also release its own stock, you can simply use cold water instead. Feel free to choose whatever you like.
You can use any type you like. In Miyazaki, barley miso is the most commonly used.
Recipe card
Hiyajiru (Cold Miso Soup)
Ingredients
- 2 Tbsp miso
- 2.5 oz canned tuna in oil (drained)
- 2 Tbsp ground white sesame seeds
- 1 ½ cups chilled dashi stock (or cold water as a substitute)
Soup ingredients:
- ⅔ Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times, as they are smaller.)
- 4 shiso leaves (perilla)
- 1 myoga (Japanese ginger)
- 4 oz silken tofu or firm tofu (momen tofu)
Instructions
- In a bowl, combine miso, tuna, and ground sesame seeds. Mix until the tuna is finely broken up and the mixture has a paste-like consistency.
- Spread the mixture in a thin layer on a baking sheet lined with aluminum foil. Bake in a toaster oven or under the broiler until lightly browned, being careful not to overcook. (In my case, it took 5 minutes at 425℉ / 220°C in a toaster oven.)
- Slice the cucumber into thin rounds. Trim the stems off the shiso leaves and myoga, then thinly slice or chop them. Tear the tofu into bite-sized pieces by hand, or cut it into cubes with a knife.
- Transfer the toasted mixture to a large bowl. Gradually add dashi, stirring until the miso has dissolved. Add the cucumber, shiso, myoga, and tofu, then gently stir to combine.
Notes
- You can store it in the refrigerator for up to 2 days.
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