Traditional Japanese summer foods and seasonal recipes

Traditional Japanese summer foods and seasonal recipes are being highlighted as ways to manage extreme heat. Regional culinary wisdom includes dishes such as Miyazaki-style Hiyajiru, Aichi's vinegar miso somen, Shiga's grilled mackerel somen, and Kagoshima's Hechima-jiru.

In Aichi, the traditional vegetable Karimori is used in sake lees pickles (kasuzuke), a method developed in the Chita Peninsula to preserve food using fermentation. Additionally, simple summer preparations like sweet and savory simmered bitter melon (goya) are noted for their convenience and ability to pair well with rice and alcohol.