Chilled and Delicious Summer Meals: 'Natsu Meshi' Fair Begins June 23

With record-breaking heatwaves becoming more common in recent years, there is growing demand for summer-specific meals that require no cooking and offer a light, refreshing taste. While noodles are often the go-to choice during this season, Acomoya introduces 'Natsu Meshi'—delicious ways to enjoy Japan’s staple food, rice—even in the hottest months.

Dashi Ochazuke Featuring Fresh Ingredients

Ehime Kai-san, the maker of Acomoya’s popular 'Tai Meshi no Moto' (Sea Bream Rice Seasoning), returns this year with a fresh lineup of dashi ochazuke that highlights ingredient quality. Based in Imabari City, Ehime Prefecture—facing the Seto Inland Sea and Kominato Strait—the company has specialized in seafood-based products since its founding. To bring out the natural flavors of each ingredient, the ochazuke uses a refined dashi blend made entirely from katsuobushi (bonito flakes), saba-bushi (mackerel flakes), soudabushi (skipjack flakes), and Hokkaido kelp.

- Dashi Ochazuke with Wild Sea Bream – ¥660 - Made with wild sea bream from the Seto Inland Sea. The skin is lightly seared to enhance its aroma and umami, then seasoned simply with salt to preserve its natural flavor.

- Dashi Ochazuke with Fugu (Pufferfish) – ¥660 - Features Hokkaido-sourced mafugu, known as the 'queen of fugu' for its delicate sweetness. Bōhō salt enhances its refined taste, offering a luxurious experience.

- Dashi Ochazuke with Golden Eye Snapper – ¥750 - Made with domestically sourced golden eye snapper. The tender white flesh delivers rich, clean fat sweetness. The skin is carefully seared for a vibrant finish.

- Dashi Ochazuke with Clams – ¥750 - Uses natural hamaguri clams from Chiba Prefecture. The broth released from the clams captures their full, authentic flavor and aroma.

- Dashi Ochazuke with Shirasu and Plum – ¥750 - Combines Seto Inland Sea shirasu (whitebait) with Nankō plums from Wakayama. The umami of shirasu is balanced by the gentle sweetness and acidity of honey-pickled Nankō plums.

- Dashi Ochazuke with Silver Salmon – ¥660 - Silver salmon from Miyagi’s Sanriku coast—raised in plankton-rich waters—is carefully grilled. Bōhō salt enhances the fish’s soft, rich fat, delivering a deep, satisfying flavor.

Premium Hiyajiru (Chilled Miso Soup)

Acomoya reimagines regional Japanese hiyajiru dishes to make rice more refreshing and easy to eat during summer. These authentic hiyajiru mixes, crafted with premium seafood and dashi, come with recommended garnishes for a convenient at-home experience.

- [NEW] Miyagi-style Salmon Hiyajiru – ¥660 - Combines Sanriku silver salmon with red miso from Sendai, reinterpreting Miyazaki’s traditional hiyajiru with a Miyagi twist. The rich, deep umami of Sendai red miso—a traditional rice miso dating back to the Edo period—shines through.

- Miyazaki-style Saba Hiyajiru – ¥660 - Based on Miyazaki’s local dish. Fresh domestic mackerel is processed immediately after catch, dried, grilled, and pureed to carefully extract its full umami.

- Iyo Satsuma-style Tai Hiyajiru – ¥660 - Inspired by Ehime’s local 'Iyo Satsuma' dish. Features wild sea bream from the Seto Inland Sea, blended with Ehime’s top-producing barley miso, katsuobushi and kelp dashi, and a hint of citrus aroma.

"Learn more about the craftsmanship behind our hiyajiru"

We asked the product developer about the key points of deliciousness.

[NEW] Spicy Topping Series for Hot Summer Days

A new series of spicy toppings that can be poured over rice or noodles for instant summer refreshment. Two bold flavors: 'Tantan Meat Miso' with coarse-ground domestic pork, sesame, and nuts, and 'Yukkejang' with domestic beef and three types of mushrooms.

- Spicy Yukkejang Topping – ¥650 - Aromatic vegetables (onion, garlic, ginger) sautéed to perfection, combined with domestic beef thigh and three mushrooms (eritake, shiitake, bunashimeji). The spicy, savory blend stimulates the appetite. Enjoy over rice or boiled noodles.

- Spicy Tantan Meat Miso Topping – ¥650 - Generous coarse-ground domestic pork. Rich shiitake umami, bamboo shoot texture, sesame and cashew nut aroma, and a subtle hint of Sichuan pepper create an appetite-inducing flavor.

Rice Varieties Perfect for Summer Meals

Light, refreshing rice pairs perfectly with ochazuke and hiyajiru. Look for the 'blue frame' on 2-go packs to identify these 'light' rice varieties.

- Special Cultivation Rice: Sasanihiki by Tadashi Yoshimura, Tome City, Miyagi Prefecture – ¥880 - 'Great rice starts with great soil.' This rice is grown with deep dedication to soil health, using compost and fermented fertilizer while minimizing chemical inputs. Certified as a Miyagi Eco-Farmer by the governor. Its light, clean taste complements Japanese cuisine and remains enjoyable daily.

- Ehime Prefecture Niihama-grown 'Himenorin' – ¥980 - A proprietary Ehime variety developed over 16 years from 31,000 candidates. Only 'Certified Growers' adhering to strict prefectural standards may cultivate it. Large, translucent grains with a floral aroma, firm texture, and delicate sweetness. Stays delicious even when cold.

- Special Cultivation Rice: Yumetsukushi by Toyoshige Tanakura, Ogōri City, Fukuoka Prefecture – ¥980 - 'Yume' (dream) symbolizes hope for the future, while 'tsukushi' references 'Chikuzen no Kuni,' an old name for northern Kyushu, and also conveys sincerity and kindness. Light and fluffy when cooked, with a soft, glossy texture. Each grain retains its shine and sweetness, even when cooled.

Ideal Dashi for Ochazuke

- [Seasonal Limited] Acomoya Dashi: Scallop (5-pack) – ¥600 - Made with scallop from Hokkaido’s Okhotsk Sea, seasoned with katsuobushi, kelp, and onion. This summer-exclusive dashi delivers rich scallop umami. Can be used cold for a refreshing taste. Perfect for noodle soup, chilled ochazuke, Western dishes like soup and pasta, and even Chinese ramen.

- Acomoya All-Purpose Dashi (5-pack) – ¥540 - Crafted with domestically sourced katsuobushi made using traditional methods, combined with ma-konbu (kelp), munakabushi (skipjack), saba-bushi, and niboshi (dried sardines). Balanced umami, rich aroma, and depth make this a versatile staple for everyday cooking.

Summer Tableware to Brighten Your Table

- [NEW] Shigaraki Ware (Leaf Green & Turquoise) - Large plate: ¥3,630 each, Flat bowl: ¥3,300 each, Small bowl: ¥1,980 each - Refreshing turquoise and leaf green hues. Perfect for summer meals like somen, and suitable for both Japanese and Western cuisine. Each handcrafted piece has unique shapes and glaze patterns.

- [NEW] Marukomaru Donburi (Yuzu Black/White & Yuzu White/Black) – ¥2,090 each - Small-sized donburi bowls from Marunaka Nakamura Seitōjo, a Mino ware kiln in Toki City, Gifu Prefecture, operating since the early Showa era. Slightly larger than rice bowls, they fit comfortably in hand and are ideal for ochazuke and noodle dishes.

- [NEW] Divided Garnish Plate (White Unohu & Black Unohu) – Two-compartment: ¥990 each, Three-compartment: ¥1,320 each