Yonezawa Hiyajiru
At a glance
| Name | Yonezawa Hiyajiru (Hiyajiru) |
|---|---|
| Prefecture | Yamagata |
| Region | Hokkaido & Tohoku |
| Type | Chilled dressed greens and rehydrated dried foods |
What is it?
Yonezawa hiyajiru combines blanched seasonal greens, especially yukina, with rehydrated dried ingredients simmered in a seasoned stock, then cools and dresses everything together with some of the broth.
History and local context
It is an old Yonezawa-domain dish served for New Year and formal occasions, with legends placing it at warriors' departure ceremonies. Despite the same name, it is not Miyazaki's cold miso-and-fish soup over rice.
How to enjoy it
Serve it cool as a small side, letting vegetables absorb the savory-sweet stock. Drain and season components without squeezing away all broth, and use available winter greens when Yonezawa yukina is not obtainable.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Yonezawa Hiyajiru from?
It is associated with Yamagata, in the Hokkaido & Tohoku region of Japan.
What kind of food is Yonezawa Hiyajiru?
This guide classifies it as chilled dressed greens and rehydrated dried foods. See the overview for its defining ingredients and texture.
Can I order Yonezawa Hiyajiru online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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