When most people think of ramen, they picture steaming bowls of rich broth, slurp-worthy noodles, and cozy comfort. But in Japan, ramen isn’t just a winter staple—it’s also a summer essential. Enter Hiyashi Chuka and cold Mazemen: two chilled ramen styles that are made for summer. Light, refreshing, and flavour-packed, they’ve become go-to dishes during Japan’s sweltering months—and now, they’re finding a home in Canada too.
The Chilled Ramen Scene In Japan
In Japan, cold ramen isn’t just a novelty, it’s a seasonal essential. While every shop puts its own spin on it, there are two main cold ramen styles you’ll typically see:
Hiyashi Chuka (冷やし中華)
This is the OG summer ramen. Translating to “chilled Chinese-style noodles,” Hiyashi Chuka features cold ramen noodles topped with a rainbow of fresh ingredients like cucumber, tomato, ham or shrimp, and egg. It’s dressed with a tangy soy-vinegar sauce (sometimes with a sesame twist), creating a vibrant, zesty, and refreshing bowl that hits all the right notes on a hot day.
Cold Mazemen (まぜ麺)
Mazemen literally means “mixed noodles,” and unlike traditional ramen, there’s no broth involved. In the cold version, the noodles are chilled and tossed in intensely flavourful sauces or oils (think garlic, chili, sesame, soy), then topped with bold ingredients like grilled meats, pickled vegetables, and fresh herbs. The result? A punchy, satisfying dish that feels more like street food meets noodle salad, made to be eaten fast and loud.
Both styles are rooted in seasonality, customization, and craveability, and both have started to inspire ramen lovers far beyond Japan.
Cold Ramen in Canada
As ramen culture grows in Canada, it’s no surprise that chilled ramen is catching on. It’s the perfect answer to sweltering afternoons, patio dinners, and lazy summer evenings when turning on the stove feels like a crime.
As cold ramen continues to evolve, Chef Jared offers a refreshing interpretation of Hiyashi Chuka that blends traditional Japanese influences with bright, modern flavours. His version features chilled ramen noodles tossed in a zesty yuzu-soy dressing, topped with grilled tiger prawns and a medley of crisp, seasonal vegetables. It’s a light, balanced dish designed for warm weather—easy to prepare, visually vibrant, and full of bold, clean flavour.
Hiyashi Chuka Yuzu Shrimp Recipe
A zesty, refreshing twist on a Japanese classic. Ideal for hot days, BBQ dinners, or just mixing up your ramen routine.
Ingredients
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1 pack Crafty Ramen noodles (from our 4-pack)
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3 Tiger Prawns (in shell)
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1/2 cup cherry tomatoes, halved
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1/2 green onion, thinly sliced
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Handful of arugula
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1/2 cup edamame (shelled)
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1/2 cup cucumber, thinly sliced
For the Dressing
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1/3 cup yuzu juice
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1/3 cup soy sauce
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1/3 cup rice vinegar
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2 tbsp sugar
Directions
Prep Your Toppings:
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Slice cherry tomatoes and cucumbers
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Thinly slice green onions
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Shell edamame if needed
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Keep prawns in shell for grilling
Grill Your Shrimp:
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Grill shrimp in-shell to seal in flavour
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(Pro tip: toss them in the dressing to cool—they’ll soak up extra flavour)
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Once cooled, peel and set aside
Make the Dressing:
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Whisk together yuzu juice, soy sauce, vinegar, and sugar
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Taste and adjust to your liking
Cook the Noodles:
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Boil noodles for 60–90 seconds
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Drain and immediately transfer to an ice bath
Build Your Bowl:
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Toss cooled noodles in the dressing
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Top with veggies and shrimp
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Garnish with arugula
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Optional: add a drizzle of extra dressing or a soft-boiled egg
Ready to go broth-less but don't want to make your own?
Now’s the perfect time to try cold ramen for yourself—$10 cold bowls are on at Crafty Ramen now, through August 31st. Light, bold, and made for summer. Don’t miss your chance to slurp up the season while it lasts!