Local specialties
Hiyajiru
- 45Miyazaki
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- 45Miyazaki
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A Miyazaki local dish in which a cold soup of dissolved grilled miso is poured over hot barley rice.
Dish profile
About this dish
- Main ingredients
- iriko (dried sardines), tofu, cucumber, eggplant, barley rice, green shiso, myoga (Japanese ginger)
- History and origin
- It is said to have originated with farmers who, in the hot summer, put raw miso on barley rice and poured water over it to eat. It is an instant pour-over soup found mainly in the plains of Miyazaki Prefecture, and is said to have taken root in the region's hot, humid climate.
- When it is eaten
- It has been handed down as a dish farmers could eat quickly during heavy summer labor, and in farming households and old families it was often eaten to close the banquet when relatives gathered for Obon.
- How it is eaten
- Ground white sesame is ground together with flaked fish and miso and the mixture is seared over a flame; this miso is then dissolved in dashi and chilled. It is topped with thinly sliced cucumber and poured over hot barley rice.
Sources
- 冷や汁 宮崎県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · 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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