Hiyashi Chuka: Cold Ramen Perfect for Summer
Updated: Sep 24
Hiyashi Chuka
Hiyashi chuka is the ideal ramen companion - a cold ramen on brutally hot days. This delicious and refreshing ramen dish means "chilled Chinese" and is served throughout Japan during the summer.
1929 Start / The Toppings
Chinese restaurant Yosuko Saikan in Jimbocho, Tokyo is credited with its creation in 1929. Supposedly, the owner was in the middle of a noodle meal when he was struck by the idea of a Mount Fuji-inspired cold ramen. This eventually became hiyashi chuka. It appropriately features a mountain of noodles surrounded by sliced egg omelette, cucumber, ham, shiitake, snow peas, and other toppings.
Today the same toppings are commonplace but can vary from shop to shop. For example, bean sprouts and benishouga ginger are quite popular too. Regardless, the toppings are almost always a colorful arrangement.
The Sweet Broth / Another Originator?
In hiyashi chuka, there's less broth and it's generally light and on the sweeter side. It can include vinegar, sesame oil, soy sauce, sugar, or even chili oil.
There's yet another ramen shop credited with this dish and it's believed that they were the first to use sweet vinegar seasoning. In 1937, Ryutei in Sendai (Miyagi prefecture) apparently created a cold ramen to combat slumping summer ramen sales. Viola - another hiyashi chuka was born!
In this sense, we really have 2 ramen shops to thank for hiyashi chuka. In Osaka they call it Reimen and in Hokkaido, Hiyashi Ramen. If you're in Japan in the summer - whenever that may be - make sure to give this magical ramen a try.
Want More Ramen Recommendations?
Craving something cold and refreshing beyond hiyashi chuka? Our Tokyo Ramen Guidebook covers 100 of the city's best ramen shops, hot and cold styles included. Prefer a guided experience instead? A Tokyo Ramen Tour takes the guesswork out entirely.
Frequently Asked Questions
Is hiyashi chuka the same thing as ramen?
It's a close cousin — hiyashi chuka uses ramen-style wheat noodles, but they're served cold with a light, sweet-and-tangy sauce instead of hot broth, making it a distinct summer dish rather than a variation of standard ramen.
When is hiyashi chuka available in Japan?
It's a seasonal specialty, typically appearing on menus during the summer months and disappearing once temperatures cool down.
What toppings are traditionally used in hiyashi chuka?
Classic toppings include sliced egg omelette, cucumber, ham, shiitake mushrooms, and snow peas, arranged in a colorful pattern over the noodles — though bean sprouts and pickled ginger are common modern additions too.
What's the difference between hiyashi chuka and hiyashi tantanmen?
Hiyashi chuka uses a light, sweet-and-sour sauce, while hiyashi tantanmen is built on a spicier, sesame-based sauce with chili oil — they're both cold noodle dishes, but with very different flavor profiles.
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