What is Hiyajiru?
Hiyajiru is a traditional dish from Miyazaki Prefecture, located in the southwestern part of Japan. It is a refreshing and light soup typically enjoyed cold during the hot summer months. Hiyajiru is usually served by pouring the cold soup over rice, with ingredients like grilled fish, eggplant, and tofu, giving it a fresh and flavorful taste. This dish has been enjoyed by farmers and fishermen in Miyazaki for many generations, particularly on hot summer days. It is widely loved as a nutritious and easy-to-make dish in homes throughout the region.
While the preparation methods for Hiyajiru can vary by region and household, it is fundamentally a simple dish to make. In this article, we will introduce the appeal of Hiyajiru and provide a basic recipe using fish, eggplant, and tofu, along with the steps to make it at home.
Required Ingredients (Serves 4)
To make Hiyajiru for four people, you will need the following ingredients:
- Grilled fish (such as mackerel or horse mackerel): 1 fish
Grill the fish, remove the bones, and flake it. - Eggplant (2 pieces): Slice thinly, sprinkle with salt, and let it sit to remove excess moisture.
- Cucumber (1 piece): Slice thinly.
- Myoga (1 piece): Slice thinly.
- Tofu (1 block): Drain the water and crumble by hand.
- Miso (4 tablespoons): Grill to bring out a rich aroma.
- Dashi (Japanese soup stock) (800ml): Ideally made with dried sardines or kelp.
- Ground sesame seeds (2 tablespoons): Enhance the fragrance and flavor.
- Shiso leaves (as needed): Slice thinly.
- Rice (4 servings): White rice to pour the Hiyajiru over.
Instructions
1. Grill the Fish
Grill the fish and remove the bones. Flaked fish is an essential element in Hiyajiru, forming the base of the dish. We recommend mackerel or horse mackerel, but other types of fish can be used depending on your preference.
2. Grill the Miso
Spread the miso on aluminum foil and grill until it develops a fragrant aroma. Grilling the miso deepens its flavor, giving the entire dish a more refined taste.
3. Prepare the Ingredients
Slice the eggplant thinly and sprinkle it with salt to remove excess moisture. Crumble the drained tofu by hand. Prepare the cucumber, shiso leaves, and myoga by slicing them thinly.
4. Make the Soup
Mix the grilled miso, dashi, and ground sesame seeds to create the soup. Stir well to ensure the miso is fully dissolved, and chill the soup in the refrigerator.
5. Combine the Ingredients
Add the grilled fish, eggplant, and tofu to the chilled soup and gently mix. Ensure that the ingredients are evenly distributed in the soup.
6. Final Touches and Serving
Serve the chilled rice in bowls and generously pour the Hiyajiru over the top. Finish by garnishing with cucumber, shiso leaves, and myoga.
Tips for Enjoying Hiyajiru
Hiyajiru is delicious as it is, but there are a few tips to enhance your experience. First, ensure the soup is well-chilled to provide a refreshing taste on a hot summer day. Keeping the ingredients simple highlights the natural flavors of each component. When pouring the soup over rice, be generous with the amount to fully enjoy the complex flavors of Hiyajiru.
Hiyajiru is a dish that embodies the essence of Japanese summer. It is easy to make, nutritious, and offers a delightful culinary experience. Why not try adding a taste of Miyazaki’s breeze to your dining table with Hiyajiru, enjoyed with family and friends?
▼About Miyazaki
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