🍱 Hiyashiru
Although the name “Hiyashiru” suggests soup, this is a boiled dish made by combining seasonal vegetables and cold dashi broth (soaking soup). Hiyashiru is a local dish of Yonezawa City, known as "Uesugi's Castle Town." There are various theories as to its origin, including the theory that it was served to warriors under the command of Kenshin Uesugi at battlefield ceremonies, and that it was born out of the "one soup, one side dish" dietary custom practiced by Lord Yozan Uesugi. Hiyashiru is served in a large bowl and then divided into smaller bowls for each person. At the feast table in the early Showa period, Hiyashiru and “Tsubu-tsubu-ni”(simmered beans and vegetables in small cut) served in a large bowl were placed on a special table at the lower seat of the banquet table, and these were allowed to be refilled as much as they wanted. It was considered considerate for the waiter to add more food to the dish as soon as the customers started to eat, even if only a little.