Simple Vegan Hiyajiru with Local Ingredients

Summer in Japan can be hot and humid, so I enjoy preparing simple meals that are both refreshing and nourishing. One of my favorite dishes is Hiyajiru, a traditional Japanese cold soup that is usually served over rice.

This vegan version is made with fresh local ingredients: creamy tofu from a small tofu shop in Nakano City, handmade miso produced nearby, crisp cucumber, seasonal eggplant, fragrant shiso leaves, and toasted sesame seeds. Although traditional Hiyajiru often includes grilled fish, I discovered that this plant-based version is just as satisfying. The rich flavor of tofu and sesame creates a wonderfully creamy texture without any dairy.

I love supporting local producers whenever I can. Choosing ingredients made close to home not only tastes wonderful but also helps strengthen the local community while reducing unnecessary transportation.

Miso, a fermented food that has been part of Japanese cuisine for centuries, is also a great choice during the hot summer months. Combined with fresh vegetables, it creates a light yet nourishing meal that helps me stay energized on warm days.

For me, cooking is another form of creativity. Just like making one-of-a-kind bags from vintage kimono, preparing seasonal meals with local ingredients is a way to appreciate what is already around us and avoid waste.

Simple ingredients, seasonal flavors, and mindful living—this is one of the many small joys of everyday life in Nagano.