Su no shui is a traditional warm soup from Miyazaki Prefecture, made by simmering grated daikon (Japanese white radish) and iwashi (sardine) in vinegar and soy sauce. The word “shui” means “soup,” and the dish is also known locally as “sunshui” or “su no shiru.” It has long been served with mochi (rice cakes) during events like rice cake pounding.

Vinegar has been known since ancient times for its strong antibacterial properties and its ability to relieve fatigue. From the Edo period onward, rice vinegar began to be produced in large quantities and became widely used.

Iwashi is prepared in various ways, such as fillets or dumplings. The umami of the iwashi and daikon creates a simple yet deeply flavorful soup.

The cold soup hiyajiru, is a local dish in Miyazaki, notable for its hot summers. The dish can be quickly assembled by busy farmers and fishermen. Roasted sesame seeds are ground in a mortar with miso to which dashi is added. The chilled dashi is often made with iriko – small dried anchovies and sardines.

Throughout Japan there are similar versions of hiyajiru but Miyazaki is famous for including tofu. Hiyajiru is soul food for people of Miyazaki. Enjoying a cold soup in the heat of summer is a special treat. One of the tips to make cold soup more delicious is that it is to make it rich in umami. The tofu, a rich source of protein, becomes delicious from the umami-rich soup.