Enjoy the Flavors of a Japanese Summer

Japanese cuisine celebrates the beauty of each season. During summer, refreshing dishes such as chilled noodles and cooling desserts become popular, offering a pleasant way to enjoy meals even on hot days.

In this article, we'll show you how to recreate a refreshing Japanese summer lunch centered around chilled matcha soba. Complete the meal with yukari onigiri, warabimochi, and a glass of cold brew green tea.

Whether you're looking for a light weekday lunch or simply want to experience a taste of Japanese summer at home, this easy menu is a wonderful place to start.

A Refreshing Japanese Summer Lunch

Matcha Soba

Chilled buckwheat noodles blended with Japanese matcha and served with a savory dipping sauce. The subtle matcha flavor adds a unique touch to this refreshing summer dish.

Yukari Onigiri

A classic Japanese rice ball seasoned with dried red shiso seasoning. The bright, slightly tangy flavor pairs beautifully with chilled soba.

Warabimochi

A classic Japanese summer sweet with a soft, chewy texture. Traditionally dusted with kinako (roasted soybean flour), it's a light dessert that perfectly complements a refreshing summer meal.

See our Warabimochi Recipe.

Cold Brew Green Tea

A smooth and refreshing Japanese green tea that adds the perfect finishing touch to a summer meal.

Read more about cold brew tea → Tips to Make Perfect Cold Brew Black Tea

Chilled Matcha Soba with Mentsuyu Dipping Sauce

Serves: 2

Ingredients

For the soba

• 200 g dried matcha soba

• Water, for boiling

For the dipping sauce

• 65 ml 3× concentrated soba dipping sauce (mentsuyu)

• 135 ml cold water

Optional toppings

• Sesame seeds

• Dried chopped green onions

• Wasabi

• Nori sheets, cut into small pieces

• Shichimi togarashi (Japanese seven-spice seasoning)

Note: This recipe is written for 3× concentrated mentsuyu. If you are using 2× or another concentration, follow the dilution instructions on the bottle to prepare a dipping sauce with a similar strength.

Instructions

1. Cook the soba: Bring a large pot of water to a boil. Add the soba noodles and gently stir to separate them. Once the water returns to a boil, reduce the heat to maintain a gentle simmer. Cook according to the package directions.
2. Rinse and drain: Drain the noodles in a colander and rinse thoroughly under cold running water, gently rubbing the noodles with your hands to remove excess starch. Drain well
3. Prepare the dipping sauce: Mix the 3× concentrated mentsuyu with the cold water until well combined.
4. Serve: Divide the soba between serving plates or bamboo draining mats, if using. Pour the dipping sauce into small bowls and serve alongside the noodles. Add dried chopped green onions, sesame seeds, nori pieces, wasabi, and shichimi togarashi as desired. Dip the noodles into the sauce before eating.
   
   

Complete Your Japanese Summer Meal with Yukari Onigiri

Yukari onigiri are a simple and refreshing side dish that pairs perfectly with chilled matcha soba. Their light, slightly tangy flavor from dried red shiso seasoning adds a delicious contrast to the cool noodles.

This onigiri can be easily made using our Onigiri Rice Ball with Shincha Recipe. Simply replace the shincha leaves with 2 tablespoons of yukari seasoning. The remaining ingredients and steps are exactly the same.

Learn more about red shiso → What Is Red Shiso (Perilla) and How to Enjoy It.

Enjoy Your Summer Meal with Cold Brew Green Tea

A glass of cold brew green tea is the perfect way to complete this refreshing Japanese summer meal. Smooth, naturally sweet, and wonderfully refreshing, it pairs beautifully with chilled matcha soba.

• Sencha: A refreshing balance of sweetness and umami.

• Gyokuro: A richer, more pronounced umami flavor.

• Hojicha (roasted green tea): A mellow, roasted aroma with a smooth, refreshing finish.

Ingredients

• 5–7 g Japanese green tea leaves

• 500 ml cold water

Instructions

1. Add the tea leaves to a pitcher or bottle.

2. Pour in the cold water.

3. Refrigerate for 2–3 hours.

4. Strain the leaves (or remove the tea infuser) and serve chilled.

Tip: Brewing time may vary depending on the type of tea and your preferred strength. Start with 2–3 hours and adjust to your taste.

Shop the Ingredients

Everything you need to prepare this refreshing Japanese summer menu is right here. Explore the ingredients below and enjoy a taste of Japanese summer at home.

For Chilled Soba

• Matcha Soba: Hekien Ocha no Jumpei : Matcha Soba Noodles 茶匠の抹茶そば
• Soba Dipping Sauce (Mentsuyu): Ninben Gold Dashi Tsuyu 3x Concentrated —Japanese Dashi Soup Base (にんべん つゆの素ゴールド)
• Dried green onions: Dried Kujyo Spring Onion from Kyoto, Kyo no Kanbutsuya 京の乾物屋 京都産九条ねぎ
• Nori Sheets: Mikuniya’s Yakinori Seaweed Sheet for Sushi - Superior Grade 10 pcs - 焼寿司海苔 優上
• Wasabi: Kameya Foods: Farm Direct Grated Wasabi
• Shichimi Togarashi (Japanese seven-spice seasoning): Hirata Spice Farm : Shippomaru(七宝丸) — Japanese Seven Spice Blend (Shichimi Togarashi) 

 

For Onigiri

• Iijima Seitarou Shoten KN004: Yukari - Sundried, salt-pickled shiso leaves ゆかり

 

For Cold Brew Tea

• Sencha: #0072.F2 Kurihara Tea #08: Premium Sencha Hime Midori - Naturally Grown 媛みどり
• Gyokuro: #0279.F2 Chiyonoen Tea Garden: 2026 Mountain-Grown Yame Gyokuro Shira-ore (Karigane Stem Tea) 玉露白折
• Hojicha: #0508.K6 Nagatani Tea: Spring Hojicha - Yuyadani, Kyoto - Single Cultivar Yabukita (JAS Organic)