Hiyajiru Udon

The Kawajima Chamber of Commerce recipe published by MAFF presents Saitama hiyajiru, or suttate, as a dipping soup for udon. Its cold sesame-and-miso mixture is associated with summer meals and agricultural work breaks.

Golden sesame seeds are roasted and worked in a mortar. Rice miso, finely chopped onion and shiso are mixed into the same sesame paste before cucumber rounds are added.

This selected preparation uses cold water from the source’s water-or-bonito-dashi choice. It is mixed into the paste and vegetables, with the consistency adjusted to taste.

Ice is put directly into the soup bowl to make the dipping soup cold. Udon is listed separately for dipping; the source also describes rice as another presentation, which is separate from this selected udon version.

The entry describes continued summer preparation in households and local restaurants’ own noodle-and-sauce arrangements. It distinguishes Saitama’s udon use from the wider family of chilled soups found in different regions of Japan.