Hiyajiru (Cold Fish and Miso Soup over Barley Rice)
Quick answer
- Total time
- 45 min
- Level
- Hard
- Servings
- 6 servings
- Ingredients
- 11
About this dish
Toasted iriko (dried sardines), sesame and peanuts are pounded with miso, browned under the grill, then whisked into cold bonito stock until it is stronger than everyday miso soup.
Read more
Torn tofu, cucumber, shiso, myoga and ginger float in it, and it is ladled over freshly cooked, hot barley rice. In Miyazaki it is said to have grown out of a farmhouse habit of putting raw miso and water on barley rice on hot days.
Ingredients
Instructions
- 1
Remove heads and innards from the iriko, split larger ones, and check for hard bones.
Toast the iriko, sesame, and peanuts separately in a dry pan over low heat, then cool completely.
- 2
Grind the toasted sesame and peanuts finely in a mortar, add the iriko, and pound until almost no pieces remain.
Add the miso and mix into a uniform paste.
- 3
Spread the miso paste 5 mm thick on a heatproof plate and broil for 3 to 5 minutes.
Remove when spotted brown and deeply fragrant, then cool completely.
- 4
Whisk cold bonito stock gradually into the roasted paste, making a chilled broth stronger than ordinary miso soup.
Cover and refrigerate for at least 30 minutes.
- 5
Slice the cucumber into thin half-moons, shred the shiso and myoga, and mince the ginger.
Tear the tofu gently into 2 cm pieces with clean hands.
- 6
Just before serving, add the tofu, cucumber, shiso, myoga, and ginger to the cold broth and stir only once or twice.
Put hot barley rice in six bowls and let each diner pour over the chilled hiyajiru.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
農林水産省 · Checked: 2026-08-11
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