Chilled miso soup over rice (Hiyajiru)

1. Rinse the rice three times, soak for 30 minutes, bring to the boil covered with the water, simmer on low for 12 minutes and rest for 10 minutes.

2. Dry-toast the sesame seeds until fragrant, grind them to a paste in a mortar and mix with the miso.

3. Traditionally, the miso paste is spread inside a heatproof bowl and toasted over a gas flame or under the grill for 1-2 minutes until fragrant (this can be skipped).

4. Gradually thin the paste with the cold dashi until smooth and chill for at least 30 minutes.

5. Slice the cucumber thinly, tear the tofu into bite-sized pieces, cut the shiso into thin strips and add everything to the cold soup.

6. Spoon lukewarm or cold rice into bowls, ladle the ice-cold soup over and serve at once.

Tip: Hiyajiru is a summer dish from Miyazaki prefecture: a refreshing meal you can eat quickly even in the fiercest heat. A basil leaf with a little mint works instead of shiso.