RECIPE: Hiyajiru

Recipe: Hiyajiru

This hiyajiru (literally chilled soup) has a base of ground sesame seeds, miso and Japanese horse mackerel, thinned with dashi stock. A generous helping of cucumbers, freshly cooked udon noodles, and crisp scallions are added for a filling yet refreshing dish. Toss in a few ice cubes just before serving for an extra chill!

Servings: 2 servings


  • 200g tofu 
  • ½ thinly sliced cucumber
  • 2-3 thinly sliced scallions
  • ½ package ofYamae Hiyajiru Soup
  • 300-400ml of water
  • 200-300g cooked rice (or substitute somen noodles cooked as per the directions on the package)


  1. Drain and tightly wrap the tofu in paper towels. Drain for 15 mins. Break into rough chunks using your hands. 
  2. In a bowl, pour half the package of Yamae Hiyajiru Soup (90g). Add 300-400ml of cold water. 
  3. Add the tofu, cucumber, and scallions.
  4. Chill in the refrigerator for 1 hour.
  5. Spoon over freshly cooked rice or somen noodles.

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