Cold Miso Soup (冷や汁 - Hiyajiru Recipe) @NoRecipes
Cold Miso Soup (冷や汁 - Hiyajiru Recipe)  @NoRecipes
Uploaded August 2021 | Updated September 2026, 6 hours ago
Hiyajiru (冷や汁) is a cold miso soup popular during the hot, humid summers in Japan. With cool crunchy cucumbers in savory broth that’s redolent of toasted sesame and miso, it’s a delicious Japanese regional specialty that’s most commonly associated with Miyazaki prefecture in southern Japan. This is how my family makes theirs, and because it uses dashi, it’s easy to make this chilled soup vegan friendly by using a konbu-based stock.

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INDEX:
0:00 Intro
0:59 Ingredients
1:24 Prep Cucumbers
2:14 Prep Garnishes
3:20 Prep Cold Miso Soup
4:40 Finish Cucumbers
5:49 Assemble Hiyajiru
6:36 Prep Rice
7:22 Serve Hiyajiru
7:46 Taste Test

INGREDIENTS
400 grams Japanese cucumber (~3 Japanese or ~4 Persian cucumbers) 
1/2 teaspoon salt 
30 grams toasted sesame seeds (~1/4 cup) 
1 tablespoon sugar
1/3 cup miso 
2 cups dashi (youtu.be/92tSuuKkOis)
4 servings cooked short-grain rice
5 leaves green shiso (optional, finely julienned) 
1 myoga (optional, sliced thinly)
Shichimi togarashi (optional)

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Cold Miso Soup (冷や汁 - Hiyajiru Recipe)

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