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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 138kcal


  • 400 grams Japanese cucumber (~3 Japanese or ~4 Persian cucumbers)
  • ½ teaspoon salt
  • 30 grams toasted sesame seeds (~1/4 cup)
  • 1 tablespoon sugar
  • 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)


  • 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.
    400 grams Japanese cucumber, 1/2 teaspoon salt
  • Add the toasted sesame seed to a mortar and use a pestle to coarsely grind them.
    30 grams toasted sesame seeds
  • Add the sugar and grind it in with the sesame until the mixture looks like damp sand.
    1 tablespoon sugar
  • Add the miso and grind this into a paste with the other ingredients.
    1/3 cup miso
  • Add about 1/4 of the dashi and combine with the mixture until it's smooth.
    2 cups dashi
  • Add the remaining dashi and mix together.
    2 cups dashi
  • 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.
  • To serve the Hiyajiru, massage the salted cucumbers until they release a lot of liquid and turn translucent.
    400 grams Japanese cucumber
  • Use your hands to squeeze out as much water from them as you can and transfer them to a serving bowl.
    400 grams Japanese cucumber
  • Top with the soup, add a few ice cubes and garnish with the shiso and myoga. Serve with shichimi togarashi for sprinkling to taste.
  • 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.


Calories: 138kcal | Carbohydrates: 16g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1536mg | Potassium: 336mg | Fiber: 3g | Sugar: 6g | Vitamin A: 130IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 2mg