Hiyashi Ame - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

KochiHiyashi Ame

Classification (Large)

Others

Classification (Small)

Beverages

Main ingredients used

rice syrup, ginger, caster sugar

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Region of inheritance

Throughout Kochi Prefecture

Product overview (special characteristics and types)

Hiyashiame is a drink in which a syrup created from kiln-fired rice syrup, caster sugar, and squeezed ginger juice is diluted with water. Hiyashiame created using rice syrup is considered the highest quality, with its refreshing and elegant taste that is slightly nostalgic. The added ginger is a characteristic unique to Kochi Prefecture, which is also known as the largest producer of ginger. Ginger has various effects, including antibacterial properties, promoting a healthy appetite, and improving blood circulation. Hiyashiame and its refreshing ginger taste soothe the body when tired from the heat of summer, and diluting the syrup with hot water in winter creates ameyu, which warms you from inside.

History and culture

The history of ame is said to trace back over 1,000 years. The word ame can also be found using different kanji characters in old documents, including the [Chronicles of Japan]. The word ame in this period refers to the syrup mizuame, and the description states that this may be the origin of the rice syrup we know today.
Hiyashiame has been a popular summer drink in the Kansai area, especially Kyoto, ever since the Edo period. It is believed that this is because the western areas in Japan prefer subtle sweet flavors, such as amazura, from olden times. Furthermore, it is said that the natural soil-cultivated ginger used from this time in history was produced in Tosa, which may have played a part in why it was established as a regional food in Kochi Prefecture.
The history of hiyashiame as a product is said to have started in the mid-1950s, when the owner of Kippei Shoten started making syrup to use poorly-shaped and scarred ginger. This was sold at Tosa Sunday markets and fairs, gradually establishing itself as a product. Even to this day, hiyashiame continues to be made with the traditional method of using an old-fashioned pot on direct heat and attentively boiling down the syrup.

Production method

Ginger from which soil is dusted off, and scars or tainted areas removed, is sliced into 5 mm and grated. The squeezed juice is let to sit overnight to remove any unwanted flavors or bitterness. The squeezed juice is boiled down in a pot with caster sugar. As this process is greatly affected by the weather and temperature, it is necessary to work with an eye continuously on the pot to check the condition of the ginger as it boils down. This calls for the techniques of a seasoned craftsperson. Today, technology has enabled the bottling of this drink to provide some degree of preservation.

Conservation and succession efforts

Kippei Shoten, which is said to be the birthplace of hiyashiame, has continued to manufacture the drink using an anhydrous process. In other words, only ginger extract is used to create products with the condensed flavor of ginger. In addition, the shop continues to participate in Tosa Sunday markets from its establishment, and makes efforts to share the taste of hiyashiame with as many people as possible.

Main consumption method

The syrupy hiyashiame is diluted with water or soda to the desired concentration before drinking. It is also perfect as a seasoning for ginger-fried pork, simmered meat and potatoes, simmered fish, deep-fried foods, and beef shigureni. It is even used as a secret ingredient or as an accent when making confectionaries, which is a testament to its diversity.

At-home recipes：Hiyashiame with soda

Ingredients

Hiyashiame

2 tablespoons

Carbonated water

200 ml

How to make

1. Put hiyashiame in a glass, pour carbonated water, and stir.