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Hiyajiru means cold soup in Japanese, and it's a refreshing summertime miso soup made with cucumbers, toasted sesame seeds, and miso.

Hiyajiru (Cold Miso Soup)

Hiyajiru is a cold Japanese miso soup that's a popular summertime meal in Miyazaki, Japan. Nutty and redolent of toasted sesame, this is how we make this refreshing chilled soup in my family.
Course Breakfast, Brunch
Cuisine Japanese
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Low-Fat, Pescatarian
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 138 kcal


  • 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
  • 4 servings cooked short-grain rice
  • 5 leaves green shiso (optional, finely julienned)
  • 1 myoga (optional, sliced thinly)
  • Shichimi togarashi (optional)


  1. Slice the cucumbers thinly (about 1/16-inch thick) and toss them with the salt to coat evenly. Let this rest for at least 20 minutes while you prepare the soup.
  2. Add the toasted sesame seed to a mortar and use a pestle to coarsely grind them.
  3. Add the sugar and grind it in with the sesame until the mixture looks like damp sand.
  4. Add the miso and grind this into a paste with the other ingredients.
  5. Add about 1/4 of the dashi and combine with the mixture until it's smooth.
  6. Add the remaining dashi and mix together.
  7. You can also do this in a blender or food processor by pulsing the toasted sesame seeds and sugar together before adding the miso and all of the dashi and pulsing until it's free of lumps.
  8. To serve the Hiyajiru, massage the salted cucumbers until they release a lot of liquid and turn translucent.

  9. Use your hands to squeeze out as much water from them as you can and transfer them to a serving bowl.
  10. Top with the soup, add a few ice cubes and garnish with the shiso and myoga. Serve with shichimi togarashi for sprinkling to taste.

  11. For the rice, rinse the freshly cooked (or reheated rice) in cold water to chill and remove any excess starch. Then, drain it and serve in rice bowls.
Nutrition Facts
Hiyajiru (Cold Miso Soup)
Amount Per Serving
Calories 138 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Sodium 1536mg64%
Potassium 336mg10%
Carbohydrates 16g5%
Fiber 3g12%
Sugar 6g7%
Protein 7g14%
Vitamin A 130IU3%
Vitamin C 3mg4%
Calcium 139mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.