Hiyashiame

39 Kochi

A local drink from Kochi Prefecture made by cooking rice syrup, sugar, and ginger juice in a kettle into a syrup and diluting it with water. It has a fresh ginger note and is sometimes mixed with soda. In winter the syrup is diluted with hot water as ameyu. Hiyashiame was a popular summer drink in the Kansai region from the Edo period, and the use of Tosa ginger is said to be part of why it took root in Kochi.

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Reading ひやしあめ
Romanization hiyashi ame

Drinks

Local foods to explore together

These are editorial links. Each relationship explains why the food is included; they are not professional tasting or dietary advice.

Same prefecture
Katsuo no Tataki
An editorial link to food from the same prefecture as a way to explore the region.
Editorial note: An editorial discovery link to explore food from the same prefecture; it does not claim serving, availability, or tasting compatibility.
Relationship checked 2026-10-14
Same prefecture
Inaka Sushi
An editorial link to food from the same prefecture as a way to explore the region.
Editorial note: An editorial discovery link to explore food from the same prefecture; it does not claim serving, availability, or tasting compatibility.
Relationship checked 2026-10-14