27+ Delicious Summer Japanese Recipes to Cool You Down

Summer is the perfect time to explore fresh and light dishes that cool you down while still satisfying your taste buds.

Japanese cuisine, with its emphasis on seasonal ingredients, simple preparation methods, and refreshing flavors, offers a variety of recipes that are perfect for hot days.

From light, cold noodle dishes like Hiyashi Chuka to savory grilled treats like Miso Butter Corn, Japanese summer recipes offer the ideal balance of healthful, delicious, and refreshing meals to enjoy under the sun.

In this article, we’ve curated a collection of over 27+ summer-inspired Japanese recipes that will elevate your warm-weather dining experience.

Whether you’re looking for appetizers, main courses, or even light desserts, you’ll find plenty of options to try.

Let’s dive into these vibrant, cooling, and flavorful dishes that bring the taste of Japan to your summer table.

27+ Delicious Summer Japanese Recipes to Cool You Down

Japanese cuisine provides a beautiful range of dishes that are perfect for summer dining.

From the lightness of Cold Tofu Salad to the bold flavors of Grilled Mackerel with Yuzu Kosho, there’s something for every palate.

These 27+ summer Japanese recipes not only highlight the use of fresh, seasonal ingredients but also provide a refreshing twist on traditional meals that are ideal for hot days.

Whether you’re hosting a summer dinner party or enjoying a simple meal at home, these dishes will make your summer meals more exciting and flavorful.

Chilled Soba Noodles with Dipping Sauce

This refreshing dish is a perfect summer meal, offering a delightful contrast between chilled soba noodles and a savory dipping sauce.

It’s light, yet full of flavor, making it ideal for hot weather when you want something satisfying but not heavy. Soba noodles, made from buckwheat flour, provide a nutty taste and a lovely texture.

This recipe is easy to prepare and can be customized with different toppings.

Ingredients:

• 200g soba noodles
• 1 cup soy sauce
• 1/2 cup mirin
• 1/4 cup dashi stock
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 scallion, finely chopped
• 1 boiled egg (optional)
• Nori (seaweed) strips (optional)
• Wasabi or horseradish (optional)

Instructions:

1. Boil the soba noodles according to package instructions, then drain and rinse under cold water to cool them down completely. Set aside.
2. In a saucepan, combine soy sauce, mirin, dashi stock, sugar, sesame oil, and grated ginger. Bring it to a simmer and stir until the sugar dissolves.
3. Let the dipping sauce cool down to room temperature, then chill it in the refrigerator.
4. Serve the chilled soba noodles with the dipping sauce on the side. Add toppings such as a boiled egg, nori strips, chopped scallions, and wasabi if desired.

This dish is a fantastic choice for a quick and nutritious meal during hot summer days.

The soba noodles’ coolness combined with the savory dipping sauce offers a perfect balance of flavors. Plus, it’s a dish that’s easy to prepare in advance, so you can enjoy it on the go or serve it at a summer gathering.

Japanese Cucumber Salad (Sunomono)

Japanese cucumber salad, or Sunomono, is a tangy and refreshing dish perfect for summer. The light acidity of the vinegar, along with the crisp cucumbers, creates a wonderful balance of flavors.

This dish is often served as a side to accompany grilled meats or sushi, offering a refreshing contrast to heavier dishes.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1 tablespoon salt
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds (optional)
• 1 tablespoon chopped scallions (optional)

Instructions:

1. Place the thinly sliced cucumbers in a bowl and sprinkle with salt. Let them sit for about 10 minutes to draw out excess water. After 10 minutes, gently squeeze the cucumbers to remove any remaining water.
2. In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, and sesame oil until the sugar dissolves.
3. Pour the vinegar mixture over the cucumbers and toss gently to combine.
4. Garnish with sesame seeds and chopped scallions, if desired. Chill the salad in the refrigerator for about 30 minutes before serving.

Sunomono is not only easy to prepare but also an incredibly healthy dish. It’s low in calories but packed with flavor, making it a great addition to any summer meal.

The tangy dressing enhances the freshness of the cucumbers, while the sesame oil adds a subtle richness to the salad. This dish is great for adding a light, zesty touch to your summer dining.

Mango and Shrimp Sushi Rolls

A delicious twist on traditional sushi, this mango and shrimp roll combines sweet and savory flavors, making it a perfect summer sushi option.

The combination of juicy mango, tender shrimp, and the umami of the sushi rice is both satisfying and refreshing. The lightness of the roll makes it a great choice for a summer appetizer or a light meal.

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 10 large cooked shrimp, peeled and deveined
• 1 ripe mango, thinly sliced
• 4 sheets nori (seaweed)
• Soy sauce, for serving
• Pickled ginger, for serving
• Wasabi, for serving

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Cook the rice with the 2 1/2 cups of water in a rice cooker or on the stovetop. Once the rice is cooked, mix in the rice vinegar, sugar, and salt. Let the rice cool to room temperature.
2. Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of cooled sushi rice over the nori, leaving about 1 inch at the top.
3. Lay the shrimp and mango slices along the center of the rice.
4. Roll the sushi tightly from the bottom using the bamboo mat. Once rolled, use a sharp knife to slice the roll into bite-sized pieces.
5. Serve with soy sauce, pickled ginger, and wasabi on the side.

These mango and shrimp sushi rolls are perfect for summer because they offer a sweet and savory combination with a burst of fresh flavors.

The mango provides a tropical sweetness that pairs beautifully with the tender shrimp, making each bite a delightful experience. This sushi is sure to be a hit at your next summer gathering or dinner party!

Grilled Teriyaki Salmon

Grilled teriyaki salmon is a simple yet delicious summer dish that brings together the rich flavors of fresh salmon and a sweet, savory glaze.

The marinade infuses the salmon with a perfect balance of soy sauce, mirin, and sugar, giving it a deep umami flavor. Grilled to perfection, this dish is an excellent choice for outdoor barbecues or a light dinner on a warm evening.

Ingredients:

• 4 salmon fillets
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 garlic cloves, minced
• 1 tablespoon sesame oil
• 1 tablespoon chopped green onions (optional)
• Sesame seeds (optional)

Instructions:

1. In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, ginger, and garlic. Bring to a simmer over medium heat, stirring occasionally. Let the sauce cook for about 5 minutes or until it slightly thickens. Remove from heat and allow it to cool.
2. Place the salmon fillets in a shallow dish and pour the teriyaki sauce over them. Let them marinate for at least 30 minutes, turning occasionally to ensure even coverage.
3. Preheat your grill or grill pan over medium-high heat. Brush the grill grates with sesame oil to prevent sticking.
4. Grill the salmon fillets for about 4-5 minutes per side or until cooked through and slightly charred on the outside.
5. Garnish with green onions and sesame seeds, if desired, and serve hot.

This grilled teriyaki salmon is a fantastic option for a summer meal, especially when you’re craving something light yet full of flavor.

The sweet and savory glaze beautifully complements the richness of the salmon, creating a mouthwatering dish. It’s quick to prepare, and the grilling adds a smoky flavor that makes it even more enjoyable.

Cold Udon Noodles with Scallions and Tempura

Cold udon noodles served with crispy tempura and a simple soy-based sauce is a refreshing and satisfying dish perfect for a hot summer day.

Udon, thick and chewy Japanese noodles, pair perfectly with the crunch of tempura and the sharpness of the dipping sauce. This dish is not only comforting but also incredibly versatile, allowing for a variety of tempura toppings.

Ingredients:

• 200g udon noodles
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/4 cup finely chopped scallions
• 1 cup tempura batter (store-bought or homemade)
• 1 small zucchini, sliced
• 6 large shrimp, peeled and deveined
• Vegetable oil, for frying

Instructions:

1. Cook the udon noodles according to the package instructions. Drain and rinse under cold water to cool. Set aside.
2. In a small bowl, whisk together the soy sauce, mirin, rice vinegar, sesame oil, and sugar. Adjust seasoning to taste.
3. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Dip the shrimp and zucchini slices into the tempura batter and fry them until golden brown and crispy, about 2-3 minutes for shrimp and 1-2 minutes for zucchini. Drain on paper towels.
4. To serve, divide the cold udon noodles between bowls and pour the dipping sauce over them.
5. Top with tempura shrimp and zucchini slices, then garnish with chopped scallions.

This cold udon dish is an ideal choice for summer gatherings or a light, cool dinner.

The chewy udon noodles are refreshing, and the tempura adds a satisfying crunch that contrasts beautifully with the smooth noodles. The savory dipping sauce ties everything together, making each bite an experience of balanced flavors.

Japanese Chilled Tofu with Soy Sauce and Bonito Flakes

Chilled tofu, known as hiyayakko, is a traditional Japanese dish that’s especially refreshing in the heat of summer.

The silky smooth texture of the tofu paired with the umami-rich soy sauce, garnished with bonito flakes, scallions, and ginger, creates a simple yet flavorful dish. It’s light, healthy, and perfect for cooling down on a hot day.

Ingredients:

• 1 block firm tofu
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon finely chopped scallions
• 1 teaspoon grated ginger
• 2 tablespoons bonito flakes
• 1 tablespoon roasted sesame seeds (optional)

Instructions:

1. Carefully remove the tofu from its packaging and drain any excess liquid. Cut the tofu into bite-sized cubes and place them in a shallow bowl.
2. In a small bowl, combine soy sauce and sesame oil, then pour it over the tofu cubes.
3. Top with grated ginger, chopped scallions, bonito flakes, and sesame seeds, if using.
4. Serve immediately, or chill the tofu in the refrigerator for about 30 minutes for an extra-refreshing dish.

This chilled tofu is an incredibly easy and healthy option for a summer meal. It’s full of umami flavor and provides a cooling effect, which is exactly what you need during hot months.

The bonito flakes give a smoky, rich flavor, while the soy sauce and sesame oil bring the dish together in a savory harmony. This dish can be served as an appetizer, side dish, or even as part of a light lunch.

Japanese-Style Grilled Chicken (Yakitori)

Yakitori, a Japanese-style grilled chicken on skewers, is a beloved dish that’s perfect for summer grilling.

The smoky flavor from the grill, combined with a sweet and savory marinade, makes these skewers irresistible. It’s a simple yet satisfying dish that can be served as an appetizer, snack, or main course at a summer barbecue or gathering.

Ingredients:

• 500g chicken thighs (boneless, skinless), cut into bite-sized pieces
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sake
• 2 tablespoons brown sugar
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon sesame oil
• 1 tablespoon chopped green onions (for garnish)
• Bamboo skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, whisk together the soy sauce, mirin, sake, brown sugar, minced garlic, grated ginger, and sesame oil. Add the chicken pieces to the marinade, making sure they are well-coated. Let it marinate for at least 30 minutes, or up to 2 hours for more flavor.
2. Preheat the grill or grill pan over medium-high heat. Thread the marinated chicken pieces onto the soaked bamboo skewers.
3. Grill the chicken skewers for about 3-4 minutes on each side, basting occasionally with leftover marinade, until the chicken is cooked through and slightly charred.
4. Garnish with chopped green onions and serve with steamed rice or a side salad.

This yakitori recipe is an excellent choice for summer outdoor cooking.

The combination of sweet and savory marinade creates a rich, umami flavor that complements the juicy grilled chicken. It’s simple to prepare and can be served with a variety of sides for a complete meal. Enjoy it as a snack, appetizer, or part of a summer feast!

Japanese Mango Mochi

Mango mochi combines the chewy, delicate texture of glutinous rice with the tropical sweetness of ripe mango, creating a refreshing and unique dessert.

This Japanese treat is perfect for summer, offering a cool and satisfying way to enjoy the tropical flavors. The homemade mochi dough envelops the juicy mango, making every bite a perfect blend of smooth and chewy.

Ingredients:

• 1 ripe mango, peeled and cut into small cubes
• 1 cup sweet rice flour (mochi flour)
• 1/4 cup sugar
• 1/2 cup water
• Cornstarch or potato starch (for dusting)

Instructions:

1. In a saucepan, combine the sweet rice flour, sugar, and water. Stir until smooth and there are no lumps.
2. Cook the mixture over medium heat, stirring constantly, until it thickens into a sticky, translucent dough (about 5-7 minutes).
3. Once the dough is ready, transfer it to a clean surface dusted with cornstarch or potato starch. Let it cool slightly until it’s comfortable to handle.
4. Divide the dough into small portions and flatten each one into a round disc, about the size of the palm of your hand.
5. Place a small cube of mango in the center of each disc, then fold the edges over to seal the mango inside the mochi dough.
6. Dust with more cornstarch to prevent sticking, and serve chilled.

Mango mochi is a delightful dessert that’s especially refreshing in the summertime.

The chewy mochi dough paired with the sweet, juicy mango creates an irresistible contrast of textures and flavors. It’s a fun, tropical twist on traditional Japanese mochi that’s sure to be a hit at any summer gathering.

Japanese Cold Ramen (Hiyashi Chūka)

Hiyashi Chūka, or cold ramen, is a popular Japanese dish perfect for hot summer days. The chilled noodles, topped with colorful vegetables, protein, and a tangy dressing, offer a refreshing and satisfying meal.

The dish is often served with a variety of toppings, allowing you to customize it to your preferences. It’s light, healthy, and packed with flavor, making it a great choice for a quick summer lunch or dinner.

Ingredients:

• 200g ramen noodles (fresh or dried)
• 1/2 cucumber, julienned
• 1/2 red bell pepper, thinly sliced
• 2 boiled eggs, halved
• 4 slices of cooked chicken breast or pork (optional)
• 1 tablespoon sesame seeds
• 1 tablespoon chopped green onions

For the dressing:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 teaspoon Dijon mustard (optional)

Instructions:

1. Cook the ramen noodles according to the package instructions. Drain and rinse under cold water to cool completely. Set aside.
2. While the noodles are cooling, prepare the dressing by whisking together soy sauce, rice vinegar, sugar, sesame oil, grated ginger, and Dijon mustard (if using) in a bowl.
3. To serve, divide the chilled noodles into bowls. Arrange the cucumber, bell pepper, boiled eggs, and protein (if using) on top of the noodles.
4. Drizzle the dressing over the noodles and top with sesame seeds and chopped green onions.
5. Serve chilled and enjoy!

Hiyashi Chūka is a perfect summer dish due to its refreshing nature and versatility.

The cold noodles paired with a tangy, flavorful dressing and crunchy vegetables make it a satisfying meal that doesn’t weigh you down. It’s a dish that can be easily customized based on your tastes, making it ideal for both casual meals and gatherings.

Japanese Eggplant with Miso Sauce (Nasu no Miso Dengaku)

This traditional Japanese dish features tender eggplant glazed with a savory-sweet miso sauce and grilled to perfection.

The eggplant soaks up the rich miso, creating a deep umami flavor that pairs wonderfully with the natural sweetness of the vegetable. It’s a perfect side dish or appetizer for summer, especially when served warm off the grill or at room temperature.

Ingredients:

• 2 medium eggplants
• 2 tablespoons white miso paste
• 1 tablespoon sugar
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger (optional)
• Chopped green onions or sesame seeds for garnish

Instructions:

1. Preheat your grill or broiler. Slice the eggplants in half lengthwise, then score the flesh in a criss-cross pattern, being careful not to cut through the skin.
2. Lightly brush the eggplant halves with sesame oil and grill them, cut side down, for about 4-5 minutes until the skin becomes soft and slightly charred.
3. While the eggplants are grilling, make the miso sauce by combining white miso paste, sugar, mirin, sake, and grated ginger (if using) in a small saucepan. Heat over medium heat, stirring until the sugar dissolves and the sauce thickens.
4. Once the eggplant is grilled, flip them over and generously brush the miso sauce on the cut side. Continue grilling for an additional 2-3 minutes, allowing the sauce to caramelize slightly.
5. Garnish with chopped green onions or sesame seeds and serve immediately.

Nasu no Miso Dengaku is a flavorful, savory dish with a wonderful balance of sweetness and umami.

The grilling process gives the eggplant a smoky flavor that pairs perfectly with the rich miso glaze. It’s a great dish for summer barbecues or a light side dish to complement other Japanese meals.

Japanese Style Cold Sashimi Salad

This vibrant salad is a refreshing and light summer dish, combining fresh sashimi-grade fish with a colorful assortment of vegetables.

The salad is dressed with a simple soy-sesame dressing that complements the freshness of the raw fish. This dish is perfect for warm days when you want something light but packed with flavor.

Ingredients:

• 200g sashimi-grade tuna, salmon, or yellowtail, thinly sliced
• 1 cucumber, julienned
• 1/2 avocado, sliced
• 1 small carrot, julienned
• 1 tablespoon sesame seeds
• 1 tablespoon chopped cilantro (optional)
• 1 tablespoon chopped green onions

For the dressing:

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or sugar
• 1/2 teaspoon grated ginger

Instructions:

1. Arrange the thinly sliced sashimi-grade fish on a large serving platter.
2. In a bowl, combine the soy sauce, rice vinegar, sesame oil, honey (or sugar), and grated ginger. Whisk well to combine.
3. Toss the cucumber, avocado, and carrot with half of the dressing in a separate bowl.
4. Arrange the dressed vegetables around the sashimi and drizzle the remaining dressing over the fish and vegetables.
5. Garnish with sesame seeds, chopped cilantro, and green onions.

This cold sashimi salad is an excellent summer dish, combining the freshness of raw fish with the crispness of vegetables and a light, flavorful dressing.

The sesame oil and ginger in the dressing add a rich, aromatic depth, making this salad a perfect choice for a light lunch or appetizer during warmer months. It’s also incredibly versatile, allowing you to use your favorite sashimi-grade fish.

Japanese Summer Rice Salad (Chilled Sushi Rice Salad)

This chilled sushi rice salad is a refreshing and flavorful dish perfect for summer picnics or barbecues.

The sushi rice is seasoned with a tangy rice vinegar dressing and mixed with a colorful array of fresh vegetables, including cucumber, bell pepper, and edamame. It’s light, nutritious, and can easily be customized to your tastes, making it a great option for a versatile summer meal.

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 cucumber, thinly sliced
• 1/2 red bell pepper, diced
• 1/4 cup edamame, cooked and shelled
• 1/4 cup shredded carrots
• 1 tablespoon toasted sesame seeds
• 1 tablespoon chopped cilantro or mint (optional)

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions, using 2 1/2 cups of water. Once cooked, transfer to a large bowl and let it cool to room temperature.
2. In a small bowl, mix together the rice vinegar, sugar, and salt. Pour the mixture over the cooled rice and toss gently to combine. Let the rice absorb the seasoning for about 10 minutes.
3. Add the cucumber, red bell pepper, edamame, and shredded carrots to the rice, and toss to mix evenly.
4. Garnish with toasted sesame seeds and chopped cilantro or mint, if using.
5. Serve the salad chilled.

This chilled sushi rice salad is a wonderful, refreshing option for summer meals.

The sushi rice is light and tangy, while the vegetables add a delightful crunch and sweetness. It’s a perfect side dish or a light main course for a warm day, providing a burst of flavor and texture in every bite.

Japanese Cold Tofu Salad (Hiyayakko Salad)

Hiyayakko is a traditional Japanese cold tofu dish that’s light and refreshing, making it an ideal choice for summer meals.

The silky tofu is paired with fresh vegetables and a savory soy-based dressing, topped with bonito flakes for a burst of umami. This dish is incredibly easy to prepare and offers a cooling, nutritious option for a hot day.

Ingredients:

• 1 block silken tofu
• 1/2 cucumber, julienned
• 1/4 cup shredded carrots
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 tablespoon bonito flakes (optional)
• 1 tablespoon chopped green onions
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Drain the tofu and pat it dry with a paper towel to remove excess moisture. Cut it into bite-sized cubes and place it in a serving bowl.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and grated ginger.
3. Arrange the cucumber and shredded carrots around the tofu.
4. Drizzle the dressing over the tofu and vegetables.
5. Top with bonito flakes, green onions, and sesame seeds, if desired.
6. Serve chilled for a refreshing summer treat.

This cold tofu salad is light and packed with flavors, with the creamy tofu and crisp vegetables complementing the savory dressing.

The bonito flakes add a smoky richness, and the sesame oil provides a hint of depth. It’s perfect as a quick appetizer or side dish, offering a cooling effect for those hot summer days.

Japanese Sweet Corn Tempura

Tempura is a beloved Japanese dish known for its light and crispy batter, and this version made with sweet corn offers a sweet and savory twist.

The crispy corn tempura is perfect for summer as it highlights the natural sweetness of the corn, with the crispy batter adding a delightful texture. Serve it as an appetizer or snack during your summer gatherings.

Ingredients:

• 2 ears of sweet corn, kernels removed
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold water (adjust as needed)
• Vegetable oil, for frying
• 1 tablespoon soy sauce (optional, for dipping)

Instructions:

1. In a bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add cold water, mixing until the batter reaches a thick, but pourable consistency.
2. Heat vegetable oil in a deep skillet or frying pan to 350°F (175°C). Ensure the oil is deep enough to submerge the corn tempura.
3. Dip the corn kernels into the batter, coating them lightly, and then carefully drop them into the hot oil. Fry the corn for about 2-3 minutes, or until golden and crispy.
4. Remove the corn tempura from the oil and drain on paper towels.
5. Serve the corn tempura hot with a drizzle of soy sauce, if desired.

Japanese sweet corn tempura is an irresistible snack that combines the natural sweetness of fresh corn with the crispy texture of the tempura batter.

It’s a great dish for summer picnics or casual meals, offering a satisfying crunch in every bite. The soy sauce adds a savory contrast to the sweetness of the corn, making it a delightful treat for all ages.

Japanese Grilled Fish with Yuzu Kosho

Grilled fish, especially mackerel or sea bass, is a popular and simple Japanese dish that’s perfect for summer.

When paired with yuzu kosho, a spicy, citrusy condiment, the flavors of the fish are elevated with a zesty kick. Yuzu kosho is made with yuzu citrus, chili peppers, and salt, making it the perfect accompaniment to grilled seafood.

Ingredients:

• 2 mackerel fillets (or your choice of fish)
• 1 tablespoon vegetable oil
• Salt, to taste
• 1 tablespoon yuzu kosho (available at Asian markets or online)
• Lemon wedges (for garnish)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the fish fillets with vegetable oil and season with salt on both sides.
3. Grill the fish for about 4-5 minutes per side or until cooked through and the skin is slightly crispy.
4. Once grilled, remove the fish from the heat and transfer to a serving plate.
5. Top the grilled fish with a small spoonful of yuzu kosho and serve with lemon wedges on the side.

Grilled fish with yuzu kosho offers a delightful balance of smoky, savory, and spicy flavors.

The yuzu kosho’s citrusy zing and chili heat beautifully complement the natural richness of the fish. This dish is ideal for a light yet flavorful summer meal, perfect for pairing with a refreshing salad or a bowl of rice.

Japanese Summer Soba Noodles with Vegetables (Zaru Soba)

Zaru Soba is a traditional Japanese dish featuring cold soba noodles served with a dipping sauce. It’s a simple, refreshing, and healthy option for a summer meal.

The noodles are typically accompanied by fresh vegetables and a flavorful soy-based dipping sauce, making it an excellent dish for hot days when you want something light yet satisfying.

Ingredients:

• 200g soba noodles (buckwheat noodles)
• 1/2 cucumber, julienned
• 1/4 cup shredded nori (seaweed)
• 1 tablespoon sesame seeds (optional)
• 1 boiled egg, halved (optional)

For the dipping sauce (tsuyu):

• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup water
• 1 teaspoon sugar
• 1 tablespoon bonito flakes (optional)

Instructions:

1. Cook the soba noodles according to the package instructions. Once cooked, drain and rinse the noodles under cold water to cool them completely. Drain well and set aside.
2. For the dipping sauce, combine the soy sauce, mirin, water, sugar, and bonito flakes (if using) in a small saucepan. Heat over medium heat until the sugar dissolves, then remove from heat and allow to cool.
3. To serve, divide the chilled soba noodles into bowls or plates. Arrange the cucumber, shredded nori, and boiled egg (if using) on top of the noodles.
4. Pour the dipping sauce into small bowls for dipping and garnish with sesame seeds.
5. Serve the dish cold and enjoy!

Zaru Soba is a wonderfully refreshing and light summer dish. The cold soba noodles are perfect for cooling down on hot days, and the dipping sauce adds a flavorful umami punch.

The fresh vegetables and optional egg provide a healthy balance of textures and flavors, making it a well-rounded, satisfying meal.

Japanese Grilled Eel (Unagi)

Unagi, or grilled eel, is a luxurious and flavorful Japanese dish that’s often served in the summer, particularly for special occasions.

The eel is grilled to perfection and glazed with a sweet, savory sauce made from soy sauce, mirin, and sugar. It’s traditionally served with rice, making it a complete, satisfying meal that’s both rich in flavor and texture.

Ingredients:

• 2 eel fillets (unagi), cleaned and deboned
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sugar
• 1 tablespoon sake
• Cooked rice, for serving
• 1 tablespoon toasted sesame seeds (optional)
• Chopped green onions (optional, for garnish)

Instructions:

1. Preheat your grill or broiler to medium-high heat.
2. In a small saucepan, combine the soy sauce, mirin, sugar, and sake. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly and becomes glossy. Set aside.
3. Grill the eel fillets for about 3-4 minutes per side, basting them with the prepared sauce as they cook. Be sure to cook until the eel is tender and slightly caramelized.
4. Serve the grilled eel over a bed of steamed rice, drizzling extra sauce over the top.
5. Garnish with sesame seeds and chopped green onions, if desired.

Grilled eel with its sweet and savory glaze is an incredibly flavorful dish that’s perfect for summer dining.

The tender, rich eel pairs beautifully with the soft, fluffy rice, and the savory sauce adds layers of umami. This dish is often considered a treat, making it a great choice for special summer occasions.

Japanese Pickled Vegetables (Tsukemono)

Tsukemono, or Japanese pickled vegetables, are a staple in Japanese cuisine, particularly during the summer.

These pickles provide a refreshing contrast to heavier dishes and are often served as an accompaniment to rice. The pickling process is simple yet effective, creating a tart and savory flavor that is both refreshing and satisfying.

Ingredients:

• 1 small cucumber, sliced
• 1 small daikon radish, sliced thinly
• 1/2 carrot, julienned
• 1 tablespoon salt
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 teaspoon sesame seeds (optional)

Instructions:

1. Place the cucumber, daikon, and carrot slices in a bowl. Sprinkle with salt and toss to coat. Let the vegetables sit for about 15 minutes to release their water.
2. Meanwhile, prepare the pickling liquid by combining the rice vinegar, sugar, and soy sauce in a small saucepan. Heat over medium heat until the sugar dissolves, then remove from heat and allow it to cool.
3. After the vegetables have released their moisture, rinse them under cold water and drain well.
4. Place the vegetables in a jar or airtight container, then pour the cooled pickling liquid over them. Seal the container and refrigerate for at least 2 hours, or preferably overnight for more intense flavor.
5. Serve the pickled vegetables as a side dish or accompaniment to rice. Garnish with sesame seeds, if desired.

Tsukemono is a great way to enjoy fresh vegetables in a flavorful and tangy way. The pickling process enhances the vegetables’ natural flavors, making them a perfect addition to any summer meal.

These pickles can be served alongside grilled meats, sushi, or rice dishes, providing a refreshing and crunchy contrast.

Japanese Summer Eggplant Stir-Fry (Nasu no Itame)

Nasu no Itame is a flavorful stir-fry dish that features eggplant, a common vegetable in Japanese cuisine, paired with savory soy-based seasoning.

The tender eggplant absorbs the rich umami of the sauce, making it a satisfying and simple dish for a summer meal. It’s quick to prepare, making it an excellent choice for busy days when you need a delicious dish in a short amount of time.

Ingredients:

• 2 medium eggplants, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1/2 teaspoon grated ginger
• 1/4 cup water
• 1 tablespoon chopped green onions
• 1 teaspoon sesame seeds (optional)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium heat. Add the eggplant pieces and stir-fry for about 5-7 minutes, or until they begin to soften and turn golden brown.
2. In a small bowl, mix the soy sauce, mirin, sugar, grated ginger, and water together.
3. Pour the sauce over the cooked eggplant and continue to stir-fry for an additional 3-4 minutes until the eggplant is tender and well-coated with the sauce.
4. Remove from heat and garnish with chopped green onions and sesame seeds, if using.
5. Serve the stir-fried eggplant as a side dish with rice or as a topping for noodles.

Nasu no Itame is a delicious and satisfying dish that highlights the rich flavors of eggplant.

The soy-based sauce adds a nice balance of savory, sweet, and umami flavors, making it a great addition to any summer meal. Its simplicity and versatility make it perfect for both casual dinners or as part of a larger spread.

Japanese Chilled Tofu with Tomato and Basil

This refreshing dish combines silken tofu with fresh tomatoes and basil, creating a cooling, light option perfect for hot summer days.

The creamy tofu pairs beautifully with the juicy, ripe tomatoes, and the fresh basil adds a fragrant herbal note. Dressed with a simple soy-based vinaigrette, this dish is ideal as a light appetizer or side dish.

Ingredients:

• 1 block silken tofu
• 2 medium tomatoes, diced
• 1/4 cup fresh basil leaves, torn
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or sugar (optional)
• A pinch of salt and pepper
• 1 tablespoon toasted sesame seeds (optional)

Instructions:

1. Drain the tofu and gently pat it dry with paper towels to remove excess moisture. Cut the tofu into bite-sized cubes and place them in a serving bowl.
2. In a separate bowl, combine the diced tomatoes and torn basil leaves.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey or sugar (if using), salt, and pepper.
4. Pour the dressing over the tofu and gently toss to combine.
5. Garnish with toasted sesame seeds for added texture and flavor.
6. Serve chilled for a refreshing summer dish.

This chilled tofu with tomato and basil offers a delightful balance of textures, with the creamy tofu, juicy tomatoes, and aromatic basil.

The soy-based vinaigrette ties the ingredients together, making it a light and delicious addition to your summer meals. This dish can be served as a side or appetizer, providing a burst of freshness with every bite.

Japanese Shrimp and Avocado Salad

This light and flavorful shrimp and avocado salad is perfect for summer, combining succulent shrimp, creamy avocado, and crisp vegetables.

Tossed in a tangy dressing made from soy sauce and lime, the salad offers a refreshing contrast of textures and flavors. It’s a simple yet satisfying dish, ideal for a light lunch or as part of a summer dinner spread.

Ingredients:

• 300g cooked shrimp, peeled and deveined
• 1 avocado, diced
• 1/2 cucumber, julienned
• 1/4 red onion, thinly sliced
• 1 tablespoon sesame seeds
• 1 tablespoon chopped cilantro

For the dressing:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1/2 teaspoon honey or sugar (optional)

Instructions:

1. In a large bowl, combine the cooked shrimp, diced avocado, cucumber, and red onion.
2. In a separate bowl, whisk together the soy sauce, rice vinegar, lime juice, sesame oil, and honey or sugar (if using).
3. Pour the dressing over the shrimp and vegetables and gently toss to combine.
4. Garnish with sesame seeds and chopped cilantro.
5. Serve immediately as a refreshing, light meal.

This shrimp and avocado salad is a fantastic dish for hot summer days. The shrimp provide a rich, savory flavor, while the creamy avocado adds a smooth texture.

The tangy dressing ties everything together with a citrusy kick, making it a perfect dish to enjoy as a standalone meal or alongside other summer favorites.

Japanese Cold Ramen with Chilled Soup (Hiyashi Chuka)

Hiyashi Chuka is a popular Japanese dish typically enjoyed during the summer months.

This cold ramen dish is served with a variety of colorful toppings, such as cucumber, egg, and ham, and is dressed in a tangy, sweet, and savory soy-based sauce. It’s the perfect dish to cool you off on a hot day while delivering bold flavors in every bite.

Ingredients:

• 2 servings of ramen noodles (or any noodles you prefer)
• 1/2 cucumber, julienned
• 1/4 cup cooked chicken breast or ham, thinly sliced
• 1 boiled egg, sliced
• 1/4 cup shredded lettuce (optional)
• 1 tablespoon sesame seeds (optional)

For the dressing:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1/2 teaspoon chili paste (optional, for spice)

Instructions:

1. Cook the ramen noodles according to the package instructions. Drain and rinse the noodles under cold water to cool them down.
2. In a small bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, and chili paste (if using) to make the dressing.
3. Once the noodles are cooled, divide them between two bowls.
4. Arrange the cucumber, chicken or ham, boiled egg, and lettuce on top of the noodles.
5. Pour the dressing evenly over the noodles and toppings.
6. Garnish with sesame seeds if desired and serve chilled.

Hiyashi Chuka is a refreshing, colorful, and satisfying dish that combines savory, tangy, and slightly sweet flavors.

The cold noodles paired with fresh vegetables and proteins make it a perfect light meal or side dish to enjoy on warm days. It’s a versatile dish, allowing for various topping combinations to suit personal preferences.

Japanese Grilled Corn with Miso Butter

Grilled corn is a classic summer treat, but adding a Japanese twist with miso butter takes this dish to the next level.

The miso butter is rich and umami-packed, complementing the sweetness of the corn with savory depth. This is a simple yet flavorful dish that’s perfect for summer barbecues or a quick side dish.

Ingredients:

• 4 ears of corn, husked
• 1/4 cup unsalted butter, softened
• 2 tablespoons white miso paste
• 1 tablespoon mirin
• 1 teaspoon soy sauce
• 1 tablespoon chopped green onions (optional)
• 1 teaspoon sesame seeds (optional)

Instructions:

1. Preheat your grill to medium-high heat. Grill the corn for about 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred.
2. While the corn is grilling, prepare the miso butter by mixing the softened butter, white miso paste, mirin, and soy sauce in a small bowl until smooth and well combined.
3. Once the corn is done, remove it from the grill and brush each ear with the miso butter, ensuring it’s evenly coated.
4. Garnish with chopped green onions and sesame seeds if desired.
5. Serve immediately as a delicious side dish.

Grilled Corn with Miso Butter is a savory and sweet dish with a perfect balance of flavors.

The miso butter adds a rich, umami-packed glaze to the sweet corn, making it a standout summer side dish that complements a variety of grilled meats or other summer dishes.

Japanese Sashimi with Soy-Wasabi Sauce

For those who love fresh, raw fish, this simple sashimi dish is a delightful and elegant choice for a summer meal.

Thinly sliced sashimi-grade fish is served with a soy-wasabi dipping sauce, providing a clean, refreshing flavor that highlights the natural taste of the fish. It’s an easy and healthy dish to prepare for a light, luxurious summer dinner.

Ingredients:

• 200g sashimi-grade tuna, salmon, or yellowtail (or a combination)
• 1 tablespoon soy sauce
• 1 teaspoon wasabi paste (adjust to your preference)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil (optional)
• 1 tablespoon chopped green onions (optional)

Instructions:

1. Arrange the sashimi-grade fish on a chilled plate, making sure the slices are evenly spaced.
2. In a small bowl, mix together the soy sauce, wasabi paste, rice vinegar, and sesame oil (if using) to create the dipping sauce.
3. Serve the sashimi with the dipping sauce on the side. Garnish with chopped green onions for added flavor and texture.
4. Enjoy immediately, dipping each piece of fish into the soy-wasabi sauce just before eating.

Sashimi with Soy-Wasabi Sauce is a light and refreshing dish that brings out the delicate, natural flavors of the fish.

The wasabi provides a pleasant heat, while the soy sauce adds savory depth. This dish is perfect for a healthy, elegant summer meal or as part of a larger sushi platter.