"Hiyajiru" is a local dish representative of Miyazaki Prefecture, a refreshing soup-based dish of rice perfect for the hot summer. It is highly nutritious and easy to eat, so it is attracting attention as a healthy food to prevent summer fatigue. It is widely known throughout the country, having been featured on television and in magazines, and even served as an in-flight meal.

Let's explore the characteristics and history of this dish.

Characteristics of Hiyajiru

"Shirukake gohan" (rice with miso soup poured over it) is a traditional Japanese dish that has been loved by the Japanese since ancient times, and among them, hiyajiru (cold soup with miso soup) is a slightly more luxurious dish. Hiyajiru is made by pouring cold miso soup over hot rice and garnish it with fragrant condiments. It can be eaten lightly even in seasons when appetite is easily reduced due to the heat, making it ideal for relieving summer fatigue.

The miso used in this soup contains ground up grilled and flaked white fish and dried sardines. When poured over rice, the rich aroma of the stock rises softly, whetting your appetite.

To make it, fish such as sea bream or horse mackerel are grilled, the flesh is broken up, and the bones are carefully removed. It can also be made by grinding dried sardines. White sesame seeds are ground in a mortar, and the broken up fish flesh and miso are added and rubbed together thoroughly. After that, it is spread evenly on the inside of the mortar, placed upside down over a charcoal fire, and grilled until lightly browned. Another method is to brown the miso in the oven.

Dissolve the roasted miso in dashi stock to make a soup that is thicker than miso soup, then chill it. Mix in thinly sliced cucumber and torn tofu, then serve over hot rice to complete. Garnish with shiso leaves and myoga ginger to enhance the flavor.

The key to making hiyajiru is to grill the miso. By grilling it and then thinning it with dashi stock, the strong, strong smell of the miso is suppressed even when it is chilled, and the savory flavor stands out. Hiyajiru, which is full of flavor and nutrients and combines the taste of the ingredients, is simple yet has a deep flavor, making it perfect for a late-night snack or as a finishing touch to a night of alcohol.

The history of hiyajiru

The origin of hiya-jiru is said to date back to the Kamakura period record "Kamakura Kanrei-ke Kiroku." This book states, "Samurai would pour soup over rice, while monks would pour cold soup over it," and it is thought to have spread throughout the country via monks. Of these, it took root in Miyazaki, where the climate and soil were suited, and it remains in a form close to the original hiya-jiru.

Hiya-jiru was created in an era when rice was a precious commodity, as a way to make the barley rice left over after paying rice as tax more delicious. On busy mornings, farmers would pour miso soup diluted with water over the barley rice left over from the previous night's dinner. Meanwhile, in fishermen's households, since dinner time was limited, they would mix grilled fish and miso in advance, dilute it with hot water, and pour it over the barley rice to make "nuku-jiru."

Hiya-jiru became popular as a nutritious dish to replenish between farm work during the hot summer, and it came to be eaten with a variety of ingredients, spreading throughout Miyazaki Prefecture.

Efforts are also being made to preserve the region's food culture, and the Saito City Hiyajiru Preservation Society continues to make activities such as publishing recipes and selling roasted miso. The simplicity of "if you have flavorful roasted miso, you can make hiyajiru just by adding tofu and vegetables you have at home" is still popular today. In addition, "Furusato Cuisine Suginoko" in Miyazaki City is said to have elevated hiyajiru to a nationally known dish.

Tourist spots in Miyazaki Prefecture

Miyazaki Prefecture has many tourist spots where you can enjoy hiyajiru. This time, we will introduce three particularly popular spots.

Miyazaki Shrine

Miyazaki Shrine is a historic shrine whose main deity is Emperor Jimmu (Kami Yamato Iwarehiko no Mikoto), the first emperor of Japan. It is also known for a wide range of benefits, such as safety in the home, marital harmony, safe childbirth, fertility, and prayers for victory and success in exams.

The current shrine building was built in 1907 and features a majestic structure made from Sano cedar, which is rare even in Japan. The main hall and offering hall are designated as national registered tangible cultural properties. The grounds are lined with mystical lanterns along the approach to the shrine, and the Oshirafuji tree, a natural monument that is in full bloom in mid-April, attracting many worshippers and tourists. The festivals held throughout the year are also one of the shrine's attractions, and the Miyazaki Jingu Grand Festival in autumn features a majestic procession of the gods, as well as traditional events such as yabusame (horseback archery).

Takachiho Gorge

Takachiho Gorge is a valley formed when pyroclastic flows from Mt. Aso cooled along the Gokase River, and is designated as a national scenic spot and natural monument. The spectacular views of the columnar joints, each about 50 to 100 meters high, make this a spot that symbolizes Takachiho.

Manai Falls, located inside the gorge, is so beautiful that it was selected as one of the "100 Best Waterfalls in Japan," and the sight of the water cascading from a height of about 17 meters is a spectacular sight. Other highlights include the three arch bridges and Onihachi no Chikaraishi, which is associated with the Takachiho legend. The limited-time illuminations are also popular, and you can get up close and personal with the powerful scenery by renting a boat to get close to the falls.

Ikoma Plateau

Spreading out against the backdrop of the Kirishima Mountains, the Ikoma Plateau is a famous flower spot that was developed in 1963 with the concept of "painting pictures on the earth." You can enjoy flowers of every season, such as California poppies and Iceland poppies in the spring, hydrangeas in early summer, and red-hued kochia in the fall. The spectacular fields of about one million cosmos flowers, which are in full bloom from late September to mid-October, are particularly impressive, and the colorful scenery of the vast plateau captivates visitors.

We also recommend taking a relaxing break at the cafe terrace, where you can enjoy rich soft serve ice cream and specialty coffee. There is also a dog run, which is popular with dog lovers, so it is also popular with those with pets.

How to get to Miyazaki Prefecture

Miyazaki Prefecture, which is attractive for its gourmet food and sightseeing, has a variety of ways to access the prefecture. It is also easily accessible from Japan's three largest cities: Tokyo, Osaka, and Nagoya.

There are direct flights from all of these cities to Miyazaki Airport, with flights taking about 1 hour 50 minutes from Tokyo, about 1 hour from Osaka, and about 1 hour 30 minutes from Nagoya. All are accessible within 2 hours, so you can enjoy a trip to Miyazaki with ease.

Additionally, Miyazaki Airport is easily accessible from the center of Miyazaki city, just 15 minutes by car, and limousine buses are also available, making travel smooth.

We also recommend taking a leisurely drive to Miyazaki Prefecture. Find the best way to get there.

Location of Miyazaki Prefecture

summary

Hiya-jiru is a local dish that is indispensable in the summer and was developed in Miyazaki Prefecture based on the rich climate and wisdom of daily life. Its high nutritional value, ease of eating, and simple yet deep flavor are loved by many people.

If you visit Miyazaki Prefecture, be sure to try some hiya-jiru.

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