A Refreshing Summer Ramen with Toasted Iriko Broth and Grilled Mackerel
When the summer heat becomes unbearable, there’s nothing better than a chilled bowl of noodles to keep you going.
This “Hiyajiru Ramen” takes inspiration from a traditional Japanese dish and turns it into a satisfying, slurp-worthy cold ramen packed with umami.
What is Hiyajiru?
Hiyajiru (literally “cold soup”) is a regional specialty from Miyazaki Prefecture, Japan, traditionally enjoyed during hot and humid summers.
It’s made with a cold miso-based broth flavored with dried fish (typically iriko or niboshi), mixed with sliced cucumbers, tofu, and herbs like shiso (perilla).
Originally, this soup is poured over cold barley rice, making it a simple and nutritious meal to beat the heat.
Why Ramen?
In this version, we swap the rice for cold ramen noodles, giving it a refreshing, modern twist.
The silky, chilled noodles pair beautifully with the savory miso-anchovy broth, and we finish it off with juicy grilled salted mackerel and plenty of fresh toppings.
It’s light, flavorful, and more filling than the traditional version—perfect for summer lunches or easy dinners.
Ingredients (for 2 people)
soup
・Dried sardines (head and guts removed)...40g
・Miso...110g
・Sesame seeds…1 tablespoon
・1 tablespoon unsweetened peanut butter
・Chicken stock powder...1 teaspoon
・Hot water...600ml
・1/2 block of firm tofu
・Grated ginger...a little
noodles
・Chinese noodles (thin noodles)...2 servings
topping
・Grilled salted mackerel...1 piece (remove bones and break into pieces)
・1/2 block of firm tofu (diced)
・Cucumber...1/2 (sliced)
・A little bit of Japanese ginger (sliced)
・Green shiso (perilla)...2-3 pieces (sliced into strips)
・1/2 tomato (diced)
How to make it
Preparation (dried sardines and sesame seeds)
1.Remove the heads and guts from the dried sardines and dry fry them in a frying pan to bring out their flavor.
2.Lightly roast the sesame seeds to bring out their aroma.
3.To make the soup, add the fried dried sardines, sesame seeds, miso, peanut butter, chicken stock, grated ginger, hot water and 1/2 a block of tofu to a blender and blend until smooth.
4.Transfer to a bowl and chill in the refrigerator.
5.Salted mackerel is especially delicious when grilled over charcoal. You can also use a grill at home!
6.Once cooked, remove the bones and shred the meat.
7.Boil and cool the noodles. Boil the Chinese noodles according to the package instructions, rinse thoroughly with cold water and drain.
8.Prepare the ingredients: Slice the cucumber and myoga into rounds and shred the green shiso leaves.
9.Dice the tomatoes and remaining 1/2 block of tofu. 
10.Place the noodles in a serving bowl and pour over the chilled soup.
11.Then top it off with colorful ingredients like grilled salted mackerel, tofu, cucumber, myoga, shiso, and tomato, and it's done! 
point
・Toasting the iriko enhances the broth with a deeper, roasted flavor.
・Peanut butter may sound unusual, but it adds a mellow richness and smooth texture.
・Salted mackerel adds protein and a savory kick—don’t skip it!
・The fresh herbs and veggies keep the dish light and refreshing.
summary
This ramen combines the traditional heart of Japanese hiyajiru with the satisfying slurp of cold noodles and the smoky goodness of grilled fish.
If you love Japanese flavors and are looking for something new (and cold!) to try this summer, this dish is for you.
Give it a go and bring a taste of Japanese summer to your table!
