Hiyashichuka (冷やし中華・ひやしちゅうか)

Hiyashichuka is cold noodle served with some toppings and sauce (soy sauce with sugar, vinegear and sesam oil) which is popular as summer food. Japanese Summer is tropical. Hiyashichuka cool you down from inside. When it is too hot and humid, you may not want to cook using gas range. Hiyashichuka is easy to prepare, or you can just buy it at a convenience store.


Ramen is noodle served in soup (meat based/fish based) with some toppings. Ramen came from China adapted to Japanese tastes. There’re Shoyu Ramen (醤油ラーメン: Soy sauce based Ramen), Shio Ramen (塩ラーメン: Salt based Ramen), Miso Ramen (味噌ラーメン: Miso based Ramen), Tonkotsu Ramen (豚骨ラーメン: Pork bones based Ramen), Curry Ramen (カレーラーメン: Curry based Ramen). Recently you can eat noodle and soup separately which is called Tsukemen (つけ麺). You can also eat Gyoza (餃子: Dumpling) together with Ramen. Ramen is popular food in Japan. You can see many Ramen shops there. It’s open often till late in the night or until morning.


Umeboshi is a plum pickled with salt and red Perilla (赤紫蘇: Aka Shiso) which tastes sour and salty. You can eat Umeboshi except seed. As fermented, it is good for intestines. There’re also low salt Umeboshi, honeyed Umeboshi etc. Umeboshi accompany Japanese traditional meals, Bento (弁当: Home pakced meal/take out meal) but also used as salad dressing, Pasta, topping for Hiyashi Udon (冷やしうどん: cold Udon Noodle with topping and sauce) etc.