Ramen
Cold Ramen
- 06Yamagata
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- 06Yamagata
Dish log
Ramen originating in Yamagata City, with noodles immersed in a cold soy sauce soup, sometimes with ice floating in it.
Dish profile
About this dish
- Main ingredients
- noodles made specifically for cold ramen, katsuobushi (dried bonito flakes), kombu, beef simmering liquid, soy sauce, chashu, menma, chopped green onion, bean sprouts, nori, cucumber
- History and origin
- The owner of a long-established shop in Yamagata City is said to have perfected it in 1952 (Showa 27) after repeated research, in response to regular customers' requests for cold ramen in summer.
- When it is eaten
- A dish well suited to Yamagata's hot summers; in summer, banners reading "Hiyashi Ramen" line the storefronts of ramen shops, soba shops, and diners in the city. Because of its popularity, some shops serve it year-round.
- How it is eaten
- Both the soup and the noodles are cold; the noodles are served immersed in plenty of soy sauce-based soup, and ice is sometimes floated in it to keep it cold. It differs from hiyashi chuka, which is dressed with a small amount of sauce.
Sources
- 冷やしラーメン｜郷土料理｜山形市のお宝紹介サイト お宝読本 タカラの山ガタ · Local government · Source checked 2026-10-12
- 冷やしラーメン - ウィキペディア · Encyclopedia · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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