Hiyashi chuka, literally translated as “high quality,” refers to the smallest of the three grades of Japanese rice. It is harvested in the mountains and has a smooth, nutty taste that is prized for its cleanliness and high yields. I discovered this rice in one of my favourite markets in Japan. It’s so smooth and creamy, it reminds me of a big bowl of thick vanilla ice cream and that’s why it’s called hiyashi chuka.
This easy and delicious hiyashi chuka is a popular dish in Japan. It is usually made from freshly shucked oysters, so the flavor is bright and clean. The main ingredient of this dish is oysters, but you can use any seafood for this recipe.
During the summer, “Hiyashi chuka” is a chilled ramen noodle dish. On a hot day, we like to eat it. It is customary in Japan to do so during the summer months.
Making “Hiyashi chuka” is a simple process
Put the colorful ingredients, such as vegetables (cucumber), ham, and omelet shredded, on top of the cold Chinese noodles and serve immediately. Then you pour the soy sauce-based soup over the top of it all.
You can use bright colors to decorate it, but be careful not to allow the materials to become glued together.
You’ve done an excellent job preparing it. The soy sauce-based soup is made with soy sauce, vinegar, and sesame sauce as the primary ingredients.
It is widely used throughout Japan. The dish’s name and ingredients vary depending on the region or home where it is prepared.
Many Chinese restaurants include it on their menus when the weather warms up in the summer. They put up a poster in the shop saying “Hiyashi chuka hajime masita (We started with “Hiyashi chuka”)” to let people know about it.
Members of the “Sendai Chinese Cooking Association,” which is now known as the “Miyagi Prefecture Chinese Beverage Life Industry Association,” created “Hiyashi-chuka” in 1937 as a noodle dish to enjoy during the hot summer months as a result of their own experimentation and trial and error.
It started out with toppings such as boiled cabbage, cucumbers, and roasted pork, but over time it evolved into a dish that expresses the uniqueness and ideas of each store that sells it.
This time, we’ll introduce you to establishments that serve traditional fare as well as innovative dishes throughout the year.
022-221-6377 is the number to call. Ryutei1-2-10 Nishikicho, Aoba-ku, and Sendai are three districts in Tokyo.
12:00, 13:30, 15:00, 17:00 (Sundays and holidays, 17:0020:30)
It is only available in Japanese on this site, which can be accessed via an external link.
022-222-9908 TEL: 2-7-8-15Address: Omachi, Aoba-KU, Sendai
From 11:30 a.m. to 22:00 p.m., the restaurant is open (last order at 21:30 p.m.).
The Toyoken Honten is located at 2-3-19 Kokubuncho, Aoba-ku, Sendai and can be reached at 022-222-0502.
On Sundays and public holidays, from 11:30 a.m. to 2:00 p.m. (Last call: 21:45)We are open until 11:304:00 p.m.(Last order: 3:45) closed or open on a year-round basis.
SendaiTEL: 02-15-1 Kokubuncho, Aoba-ku, SendaiTEL: 02-15-1 Kokubuncho, Aoba-ku, SendaiTEL: 02-15-1 Kokubuncho, Aoba-ku, SendaiTEL: 02-15-1 Kokubuncho, Aoba-ku, SendaiTEL: 02-15-1
Open from 11:30 to 15:00, 17:00 to 22:45.
Mondays are closed.
The address is Enraishan 1-1-30, Kakyoin, Aoba-ku, Sendai. The phone number is 022-262-7147. B1F. Manshon has a new lease on life. Hours of operation: 11:30 a.m. to 2:00 p.m., Kakyoin 1-1-30, Aoba-ku, SendaiTEL: 022-262-7147 closed or open on a year-round basis.
Sendai’s Shinobu Shitenna is located at 2-10 Koeji, Taihaku-ku, and can be reached by phone at 022-223-0569. It will be open at 11:30 a.m., but for a limited time only.
Sundays are closed.
Pororocca: As of April 1, 2020, this establishment was no longer in operation.
4-14-28 Komatsushima, Aoba-ku, and Sendai are among the locations.
022-274-1850 is the number to call.
Monday–Saturday, 11:30–21:00 (Last order 20:30), and public holidays, 11:30–20:00 (Last order 20:30).(last order at 19:30)
Every month, on the first Saturday of the month, we are closed for business.
This chilled ramen dish is a refreshing change from the usual ramen dish during the hot and humid summer days. In addition to the cold noodles, the dish is garnished with a variety of ingredients, including strips of tamagoyaki (an egg omelet) and thin slices of vegetables such as cucumbers, tomatoes, and ham, all of which are tossed together before serving. According to some studies, cold ramen is the most popular noodle dish in Japan during the summer months, compared to other options.
Hiyashi Chuka is a fictional character created by Hiyashi Chuka.
It appears to be delectable…
These days, you might notice signs affixed to the walls of your favorite Ramen shop that read, “Hiyashi Chuka Hajimemashita.” Not to worry, this simply indicates that they have begun serving cold ramen. Summertime Hiyashi Chuka is so popular that it can be found at nearly every convenience store, each with a unique flavor. These signs have even inspired the creation of a song about the product.
Hiyashi Chuka 5 is the fifth installment in the Hiyashi Chuka series.
Yummy and delicious
While the name “Hiyashi Chuka” literally translates as “Chilled Chinese,” this cold ramen dish was actually invented in Japan, and it even has its own official day, July 7, which is recognized by the Japan Anniversary Organization. The adoration for these chilled noodles even sparked the formation of the Japan Hiyashi Chuka Fans Association, which was inspired by an amusing anecdote about the noodles.
In 1975, a jazz pianist by the name of Yosuke Yamashita went to a ramen shop in the middle of winter and ordered Hiyashi Chuka, but the ramen shop owner informed him that they didn’t have any because it was winter and Hiyashi Chuka is only served during the summer. Yamashita becomes enraged and screams: “!!!!!!
Why is it that I can’t eat Hiyashi Chuka in the winter? After all, in the winter, we like to drink cold beer and eat ice cream. We must put an end to this type of discrimination! That same desire to consume Hiyashi Chuka during the winter inspired him to found the Japan Hiyashi Chuka Fans Association, which works to raise awareness of the dish by organizing events and disseminating information about this delicious summer (and winter, according to Yamashita) delicacy.
Cut the cucumber, tomato (cut into halves and thinly sliced), and ham into thin slices. Remove the shrimp from the boiling water and set them aside.
Hiyashi Chuka with a variety of toppings
Combine the eggs, sugar, and salt in a mixing bowl. Heating the oil in a frying pan or omelet pan designed specifically for this purpose and spreading the egg mixture in the pan. Make a thin egg omelet and flip the omelet over so that both sides are cooked through, if desired. Allow the omelet to cool on a cutting board after it has finished cooking. With a sharp knife, thinly slice the omelet into shreds. In Japanese, shredded eggs are referred to as “kinshi tamago.”
Cook the noodles in accordance with the package instructions. When the noodles are finished, rinse them thoroughly in cold water and drain them well. Put it on a serving plate.
Make sure to thoroughly rinse the noodles.
Add cucumber, tomato, ham, eggs, and shrimp to the noodles before serving. Serve immediately, garnished with radish sprouts and ginger. Before serving, drizzle the hiyashi chuka sauce over the top, and you’re finished!
“Hiyashi chuka” is a chilled ramen noodle dish. Soy sauce-based soup is made with soy sauce, vinegar, and sesame sauce as the primary ingredients. The dish’s name and ingredients vary depending on the region or home where it is prepared. As of April 1, 2020, this establishment was no longer in operation. The address is Enraishan 1-1-30, Kakyoin, Aoba-ku, Sendai.
Shinobu Shitenna is located at 2-10 Koeji, Taihaku-ku. Yosuke Yamashita started the Japan Hiyashi chuka Fans Association to raise awareness of this delicious dish.