From chilled ramen to flowing noodles caught with chopsticks, these regional specialties blend flavour, fun and centuries of heat-beating wisdom.

In recent years, Japan's scorching summer weather has become increasingly intense and heat exhaustion can quickly sap the joy out of a trip. Fortunately, nearly every region in Japan has developed its own unique cooling dishes rooted in local climate, culture and ancient wisdom.

From north to south, residents have adapted their diets with regional shokibarai (literally: "beating the summer heat") meals. Some are served chilled to lower body temperature, while others feature hydrating ingredients like pickled vegetables or digestion-friendly broths. From icy noodles to refreshing rice cakes, each dish shows how cuisine and climate are deeply intertwined in Japan. Here are eight mouthwatering foods to try as temperatures rise.

Japan's northern Yamagata Prefecture is renowned as one of the country's ramen capitals, boasting the nation's highest consumption per household. Among the region's many distinctive noodle dishes, hiyashi ramen (chilled ramen) stands out as a uniquely summery specialty. Both the noodles and soy sauce-based broth are served cold, sometimes with ice cubes floating in the bowl.

Where to try it:

• Sakaeya Honten: The original and still the best, this Yamagata shop serves its classic soy-based version alongside miso and nameko mushroom varieties.

• Darumaya Honten: A Yamagata City favourite known for bold seasonal ramen, including chilled miso and lemon-infused varieties perfect for summer.

"Even on scorching days, I find myself willing to wait in line for a bowl," says Chihiro Hasegawa, who lives in Yamagata City. Ririka Hirabuki, another Yamagata resident, echoes this thought. "It's a must-have flavour during Yamagata's hot summers," she says. "On especially hot days, I crave it even more!"

Hiyashi ramen was created in 1952 by the owner of Sakaeya Honten, a Yamagata noodle shop, after a customer suggested that if soba could be served cold in summer, why not ramen, too? So, the shop's original owner, Senshiro Abe, set out to create a broth that would stay flavourful and fluid without the fat congealing, even when chilled.

According to Toshihiro Suzuki, tourism director at Yamagata Prefecture Tourism and Products Association, Yamagata's location inspired this innovation. "It's a basin city, and summers are brutally hot," he says. "In fact, Yamagata once held the record for Japan's highest temperature – 40.8C in 1933."

What began as one man's invention has become a regional icon served in diners and noodle shops throughout the region every summer.

In the city of Sendai, summer isn't complete without a serving of zunda mochi, a strikingly green rice cake made with mashed edamame. The beans are boiled, peeled and lightly mashed with sugar and salt to create a textured, nutty-sweet paste that is generously spooned over freshly pounded mochi.

Where to try it:

• Murakamiya Mochi Ten: A long-standing shop in Sendai known for its traditional, freshly pounded zunda mochi with a rich, nutty edamame paste.

• Zunda Saryo: A modern cafe that reimagines zunda in everything from parfaits to milkshakes, perfect for travellers seeking a creative twist on a classic.

According to Takeshi Ito, a Sendai-based mochi shop owner and self-described "zunda evangelist", the dish is more than just a sweet. "Zunda mochi is a perfect match of nutrition and tradition," he says. "The mochi provides quick energy through its easily digestible carbohydrates, while the edamame paste is packed with protein and vitamins like B1 and B2, ideal for recovering from summer fatigue." Some shops even offer a chilled version in summer, known as hiyashi zunda, designed to be served cold for an added cooling effect.

This refreshing, high-protein treat has long been a seasonal staple in Miyagi Prefecture, often served during mid-summer family gatherings and festivals. It's also visually distinctive: the vibrant green of the edamame contrasts beautifully with the pure white of the mochi underneath.

Today, zunda has gone beyond mochi and found new life in a variety of modern sweets, from zunda milkshakes and parfaits to zunda soft-serve ice cream.

In the sticky Tokyo summer heat, one centuries-old dish still promises nourishment and nostalgia: Yanagawa nabe. This hotpot features deboned freshwater loach (dojo) simmered in a sweet-and-savoury soy broth with burdock root (gobo), then finished with a layer of beaten egg, forming a silky, golden topping. Despite being served hot, it's long been considered a restorative summer dish, as it's packed with nutrients that help replenish energy, support digestion and fortify the body against the........

© BBC