When the Heat Arrives, Cold Soup Follows

As I previously introduced, the 13th of every month is One Soup, Three Dishes Day, or Ichiju‑sansai no Hi (一汁三菜の日) as it is known in Japanese. But how does “ichiju‑sansai” work in summer – when few people want to eat hot soup?

Well, thanks to a review post by Lysssays I was reminded that cold soup is a thing in Japan. In fact, chilled soups have been enjoyed for centuries, especially in regions where summer heat and humidity make warm dishes feel heavy.

Cold miso soup with cucumber, tomato, or okra is still common in home cooking, and variations like hiyajiru in Saitama and neighboring prefectures show how deeply rooted the tradition is. Lyssays review introduces Cold Minestrone, one of a range of chilled soups in 7-11. 

These soups are refreshing, hydrating, and surprisingly satisfying - proving that ichiju‑sansai adapts beautifully to the seasons, even at the height of July’s heat.