However, she is also very serious and dedicated to finding the Talismans in S. She is willing to sacrifice anyone in her way, including herself and Neptune (supposedly, as they made a deal if one of them should die, to continue with their mission), though she has qualms about letting Usagi die. After she watches Neptune die, she shoots herself with Eudial's gun, letting the Talisman from her heart crystal out. Once Pluto saves her and Neptune, the three Outer Senshi are bent on killing Hotaru/Sailor Saturn and preventing the Silence. At the end of S, she and Michiru return baby Hotaru to Professor Tomoe, and then they fight Usagi since they want her to prove that she's the Messiah. Then she and Michiru leave, appearing in SuperS only twice, once in the TV special and once in the SuperS movie.

In Stars, she and Michiru reluctantly fight once more after they are attacked by Neherenia's fiends. She, Michiru, and Setsuna together raise Hotaru as their daughter. In the second arc, Haruka and Michiru show up every once in a while for some reason or another, at the Three Lights concert or at Usagi's house or whatever. The Outers don't trust the Lights, and Haruka in particular has no love for them, often rude and critical of them.

Towards the end of Stars, Uranus and Neptune give up their star seeds in exchange for Galaxia's arm bracelets; then they kill Pluto and Saturn. They appear to be the enemy, but in actuality, their plan is to use Galaxia's own power against her, and they try to take her star seed. Their plan backfires when they discover Galaxia doesn't have a star seed, and then the villain destroys their arm bracelets. They die, holding hands. After Sailor Moon once again saves the day, Haruka and the other senshi come back to life. Her last scene is with the other three Outers, and when Hotaru asks them what they wished for from the shooting stars they see, Michiru says "nothing," they're already happy, and Haruka agrees as Michiru lies her head against her shoulder.

The atmosphere of Uranus is composed primarily of hydrogen and helium, with a small amount of methane and traces of water and ammonia. Uranus gets its blue-green color from methane gas. Sunlight is reflected from Uranus' cloud tops, which lie beneath a layer of methane gas. As the reflected sunlight passes back through this layer, the methane gas absorbs the red portion of the light, allowing the blue portion to pass through, resulting in the blue-green color that we see. The planet's atmospheric details are very difficult to see in visible light. The bulk (80 per-cent or more) of the mass of Uranus is contained in an extended liquid core consisting primarily of 'icy' materials (water, methane, and ammonia), with higher-density material at depth.

Uranus  is the seventh planet from the Sun and the third-largest and fourth-most massive planet in the solar system. It is named after the ancient Greek deity of the sky (), the father of Kronos (Saturn) and grandfather of Zeus (Jupiter). Though it is visible to the naked eye like the five classical planets, it was never recognized as a planet by ancient observers due to its dimness and slow orbit. Sir William Herschel announced its discovery on March 13, 1781, expanding the known boundaries of the solar system for the first time in modern history. This was also the first discovery of a planet made using a telescope.

Uranus is similar in composition to Neptune, and both have different compositions from those of the larger gas giants Jupiter and Saturn. As such, astronomers sometimes place them in a separate category, the "ice giants". Uranus' atmosphere, while similar to Jupiter and Saturn in being composed primarily of hydrogen and helium, contains a higher proportion of "ices" such as water, ammonia and methane, along with the usual traces of hydrocarbons. It is the coldest planetary atmosphere in the Solar System, with a minimum temperature of 49 K (−224 °C). It has a complex, layered cloud structure, with water thought to make up the lowest clouds, and methane thought to make up the uppermost layer of clouds. In contrast the interior of Uranus is mainly composed of ices and rocks.

Like the other giant planets, Uranus has a ring system, a magnetosphere, and numerous moons. The Uranian system has a unique configuration among the planets because its axis of rotation is tilted sideways, nearly into the plane of its revolution about the Sun; its north and south poles lie where most other planets have their equators. Seen from Earth, Uranus' rings can sometimes appear to circle the planet like an archery target and its moons revolve around it like the hands of a clock, though in 2007 and 2008 the rings appear edge-on. In 1986, images from Voyager 2 showed Uranus as a virtually featureless planet in visible light without the cloud bands or storms associated with the other giants. However, terrestrial observers have seen signs of seasonal change and increased weather activity in recent years as Uranus approached its equinox. The wind speeds on Uranus can reach 250 meters per second (900 km/h, 560 mph).

Tokyo is a blend of royalty, religion and entertainment. Visit the Imperial Palace grounds, the Senso-ji Temple, the Yashukuni-jinja shrine, the Kabuki-Za Theatre, the Ginza shopping district, the Tokyo national museum, the Odaiba entertainment district and the Tsukiji Fish Market.

Kyoto is a city of culture and history. Visit the Kiyomizu Temple, the Golden Pavilion Temple, and the Ryugen-in Temple. Also, visit the Kyoto Imperial Palace, the Gion Geisha district and the Kyoto handicraft centre.

Other places worth visiting include the Nagasaki Atomic Bomb Museum, the Hiroshima Peace Memorial and the Atomic Bomb Dome, a skeletal site of the first bombing.

Kyoto is a city in Honshu Island, Japan. Initially, the administrative capital of Japan, it is now the capital of the Osaka-Kobe-Kyoto metropolitan area. With an estimated population of about 1.5 million inhabitants, Kyoto has a host of Buddhist temples, palaces, gardens and museums, many of which are World Heritage Sites.

Surrounded by mountains on three sides, Kyoto has hot, humid summers and cold winters. Spring and autumn are the most pleasant seasons and the lush vegetation coupled with the friendly climate make these two seasons an ideal time to visit.

Kyoto has been active in all fields such as education, culture and industry from the early nineties. Today, it is the only city in Japan to have most preserved the traditional architecture. Kyoto’s economy is mainly based upon tourism, electronics and handicrafts.
 

The symbol of world peace, Hiroshima. Miya-jima Island symbolized by the Grand Torii Gate in the Sea.

Hiroshima is situated at the center of the Chugoku region in western Honshu, the main island of Japan. In'no-shima Island and 150 other islands are located in the in the nearby Seto Inland Sea.

The Chugoku Mountains, rising to a height of some 1,000 meters, extend from east to west in the northern part of Hiroshima, with highways and national routes crossing mountain passes to connect the prefecture with areas along the Sea of Japan. The plains are narrow and the coastlines are mostly saw-toothed coasts, with mountains drawing close to the shore.
Nature abounds in Hiroshima Prefecture, which is surrounded both by ocean and mountains. Attractions include Setonaikai (Seto Inland Sea) National Park, Hibadogo-Taishaku Quasi-National Park, and West Chugoku Mountains Quasi-National Park. Hiroshima City is known to the world as the first city ever attacked by an atomic bomb. There you will find the Hiroshima Atomic Bomb Dome(Genbaku Dome), which symbolizes the importance of world peace. Adjacent to the Genbaku Dome, which has been inscribed as a World Cultural Heritage Site, is the Peace Memorial Park.

Six rivers flow in this "City of Water." Restored from the devastation caused by the atom bomb.

Hiroshima City, facing the Seto Inland Sea, is one of the most prominent cities in the Chugoku region, and a center of the administration and economy of Hiroshima Prefecture. Six rivers flow through the city, so it is often called the "City of Water." It was devastated by an atomic bomb in World War II. All of the buildings in the surrounding area were destroyed. Hiroshima, where the Hiroshima Atomic Bomb Dome (Genbaku Dome) miraculously remained standing, is internationally known as the "City of Peace."

Hiroshima developed as a castle town after Mori Terumoto, a feudal lord, built Hiroshima Castle, nicknamed Ri-jo (carp castle), in the 16th century. There are a number of must-see places there, such as the Shukkei-en Garden, a miniature scenery garden, so named because of its miniaturized models of many scenic sites, such as Lake Xiyu (West Lake) in Hangzhou, China, and the old Mitaki-dera Temple, built in 809. The red Taho-to Tower at Mitaki-dera Temple was relocated from a shrine in Wakayama to serve as a memorial tower for the victims of the atomic bomb.

Hiroshima also offers a number of gastronomical pleasures, including oysters that are said to have been cultured there since the 16th century, and Hiroshima-style 'okonomi-yaki,' unique flour crepes fried with vegetables and noodles that are slightly different in flavor at each restaurant.

A World Cultural Heritage Site. A focus on peace, and the retelling of the horrors of atomic bombs.

The Atomic Bomb Dome (Genbaku Dome) is the symbol of Hiroshima, a city that advocates peace throughout the world. The dome is located in the city, facing Hiroshima Bay in the Seto Inland Sea, and was originally the Hiroshima Industrial Promotion Hall, built in 1915. While all surrounding structures were destroyed in the atomic bomb explosion, this building miraculously remained standing. It was 6 August 1945 when the first atomic bomb ever used in combat was dropped on Hiroshima. People from all over the world visit the dome to resolve never to repeat this tragedy, and to offer a wish for peace.

Bare, scorched steel sticks out from the roof and collapsed walls. This miserable half-demolished figure expresses the dire devastation of the bombing that occurred in those days, the sins of war, and the preciousness of peace in the future. In 1996, the dome was inscribed as a World Cultural Heritage Site.

Peace Memorial Park is located next to the Atomic Bomb Dome. There you will find the Hiroshima Peace Memorial Museum, a number of monuments for peace, a tower erected for the repose of the souls of the victims of the atomic bomb, a memorial tower, and a fountain with an eternal Flame of Peace. Flocks of doves, a symbol of peace, are often seen flying around the park.

A blend of mountains, sea, and red-shrine buildings. Islands of the Seto Inland Sea and Mt. Mi-sen.

Miyajima Island is the popular name of Itsuku-shima Island, situated in Hatsukaichi City in southwestern Hiroshima. It is a scenic site in which the mountains, sea, and red shrine buildings blend together in harmony, and the entire island is designated as a historic site. It is said to be one of the three most beautiful sights in Japan, along with Matsushima in Miyagi Prefecture and Ama-no-hashidate in Kyoto. The origin of Miyajima is said to date back to when the Itsuku-shima-jinja Shrine was built in 593, the year Empress Suiko took the throne. But the island of Miyajima itself has had a long history of being an object of worship, especially its Mt. Mi-sen that rises up at the center of the island. Men of power always worshiped and protected Miyajima.

As the name implies, Momiji-dani Park, or Maple Leaf Park, where the Momiji-dani-gawa River flows, has many maple trees, and is a famous spot for viewing autumn leaves. You can climb Mt. Mi-sen from there by ropeway or on foot along a climbing path. From the mountaintop, you can enjoy the beautiful scene of the numerous islands of the Seto Inland Sea. There are bathing beaches with camping grounds around the island, and sea bathers throng to the island in summer.

Another must-see is the Miyajima Aquarium, where some 13,000 fish and 350 kinds of aquatic animals are exhibited.

Ancient center for marine traffic in the Seto Inland Sea. The Taho-to Tower is one of the three most famous towers.

Onomichi, situated in southeastern Hiroshima, faces the Seto Inland Sea and stretches out from east to west. It is a scenic port town that has thrived as a center for marine traffic in the Seto Inland Sea.

There are many old temples in Onomichi. Senko-ji Temple, located halfway up Mt. Senkoji-san, is noted for its bright red main sanctuary, called the "Red Hall," that is cleverly laid out on the slope of the mountain. Jodo-ji Temple which is famous for the Taho-to Tower, one of the three most famous towers in Japan, offers an elegant view of the straight line formed by the main sanctuary and the other structures, which were built in an ancient Chinese style. Another must-see is Saikoku-ji Temple, where a huge Japanese sandal, over two meters in length, is suspended from the Nio-mon Gate.

As you climb Mt. Senkoji-san by ropeway, you receive a bird's eye view of the whole of Onomichi, including the brightly shining Onomichi Channel, the beautiful green Mukai-shima Island, houses crowded on the hills, and the Seto Inland Sea. The mountaintop is a park with many must-see attractions, such as the Onomichi City Art Museum. The park is a popular spot among the citizens for viewing cherry blossoms. When you cross the bridge to Mukai-shima Island, you can enjoy a view of Onomichi from the seaside.

Many spectacular, meandering, deep green pools of various sizes. Cruises are available through dense virgin forests.

The Sandan Valley is a 16-kilometer-long ravine in northwestern Hiroshima along the Shibaki-gawa River, a tributary of the Ota-gawa River. It is surrounded by deep virgin forests, and is one of the five most famous ravines in Japan. You can enjoy magnificent views there, such as the Kuro-fuchi Pool that meanders for over 100 meters, and the Sarutobi, a narrow passage sandwiched by precipices covered with moss.

At the Sandan-no-taki Falls, or Three-Step Falls, three stages of 30-meter-high waterfalls plunge into the 120-meter long passage with a thunderous roar. It is the best scenic spot in the Sandan Valley. While there is a well-maintained 12-kilometer-long promenade, with just a few ups and downs, leading to the Sandan-no-taki Falls, it is also convenient to take a regular bus (from April to November), running from Sandan-kyo Shomen-guchi (in front of the Sandan Valley) to Deai-bashi Bridge, close to Saruiwa. A riverboat also runs through this ravine. It is utterly thrilling to pass through the Nidan-no-taki Falls and the Sarutobi where the precipices on both sides are just two meters apart!

There are other attractions, such as the Sandankyo-onsen Hot Spring and Mt. Osorakan-zan, where a splendid virgin forest of beech trees covers the entire mountaintop.

Funazushi (Shiga Prefecture)

Funazushi is a prized delicacy made with funa (Crucian carp) from Lake Biwa-ko in Shiga during the spawning season. After the fish is cleaned, leaving the eggs, it is pickled in salt for about a month. Then, it is washed thoroughly with water, pickled again with cooked rice and set aside for at least another six months to mature. With its unique flavor and sour taste, you must be courageous when eating it for the first time. Because it is highly nutritious, it is called "Japanese cheese," an apt description. Simply cut off a piece and eat it as it is, or enjoy it as chazuke (boiled rice with tea, porridge or clear soup). Sushi made through lactic fermentation such as this funazushi is called narezushi and is a traditional preserved food in Japan.

Yudofu or boiled tofu (Kyoto)

Yudofu warms you up in cold weather and thus, is one of the main winter pan dishes in Japan. The light taste and smooth texture of tofu is very appealing. The hand-made tofu is cooked in a kelp-based soup, and then it is taken out before it loses its shape and dipped it in relish. Some say that the best way to enjoy it is to scoop it out of the pan as soon as it starts floating. Boiled tofu was originally eaten by Buddhist priests in Kyoto. Unable to eat meat or fish for religious reasons, tofu was a precious source of protein for them. For the same reason, many long-established restaurants offer delicious boiled tofu in Kyoto. The winters in Kyoto are rather severe, so it is exceptionally tasty there.

Koyadofu or freeze-dried tofu (Wakayama Prefecture)

Koyadofu, handed down from ancient Japanese times, is made by freezing tofu to remove water and then drying it. It is a crucial ingredient in shojin-ryori (traditional meal for Japanese Buddhist priests). Some say that the 'koya' of koyadofu came from Mt. Koya-san in Wakayama, which is a historic site for Buddhist temples. It is also called koridofu because it is made by freezing (kooraseru). Removing the water content produces a unique texture and simple taste, which cannot be attained with ordinary tofu. It is also highly nutritious and easily digested, so is very popular in Japanese households. When freeze-dried tofu is boiled, it soaks up plenty of soup, providing a flavorful, juicy taste.

Takoyaki or octopus dumplings (Osaka)

Octopus dumplings are made by preparing a batter of flour blended with stock and pouring it onto a special iron plate with holes in it, adding chunks of octopus together with chopped onions and cabbage plus some pickled ginger, and baking them into balls by rolling them as they are cooked. The baked batter is crispy and spicy on the outside and soft inside, giving the dumplings a unique, crunchy texture and taste. The basic toppings are green laver, sauce or sliced and dried bonito, while mayonnaise is also becoming popular. The octopus dumplings from Kansai are not only delicious but are also small and easy to eat, making this a popular dish throughout Japan.

Japanese sake (Niigata Prefecture)

Nihonshu (Japanese rice wine) is an alcoholic drink made from rice and seed malt, and brewed using traditional Japanese methods. Known throughout the world as sake, this tantalizing wine can be heated in the bottle to just the right temperature, or served at room temperature or chilled. Flavorful sake requires fertile land suitable for growing rice plus a plentiful supply of good, fresh water. The excellent sake produced in Niigata is due not only to the quality rice and water, but also to the coldness of the winter, which maturates the sake. Niigata has excellent master brewers, called echigotai, and the Niigata sake brands are famous nationwide, with a good selection offered in many pubs.

Hotaruika (Toyama Prefecture)

Hotaruika (firefly squid) are a small type of squid found in Toyama Bay. They are called firefly squid because of their luminescent body surface, which emits a bluish-white light just like a firefly when reacting to external stimuli. Normally, the squid live in deep water but they come up to shallower depths to spawn from April to May. Viewing shoals of firefly squid swimming in the Toyama Bay area is a spring traditions in Toyama. They can be eaten as sashimi, boiled or marinated in soy sauce, dressed with vinegar and miso or enjoyed shabu-shabu style (cooked in a pan at the table). When dried overnight and roasted lightly, the taste and flavor develops a mildly bitter tang. This excellent delicacy compliments sake perfectly.

Jibu-ni (Ishikawa Prefecture)

Jibu-ni is a typical local cuisine of Kanazawa. It is made using thinly sliced duck meat coated with flour or starch and simmered with fu (dried bread-like pieces of gluten), shiitake mushrooms, bamboo shoots and Japanese parsley in a soup made with stock, mirin (sweet cooking rice wine), sugar, salt, soy sauce and sake. The flour or starch coating holds in the flavor of the meat and thickens the stock. Grated horseradish is added as a seasoning before eating. The name jibu comes from either the name of the person who created this dish, or from the jibu-jibu sound made while cooking. Originally, wild duck was used; however, as it is rather rare and expensive these days, aigamo duck (a cross between wild and domestic duck) or chicken is used in most cases.

Yuba or bean curd layer (Tochigi Prefecture)

When soy milk is boiled, a thin layer forms on the surface. Yuba is made by gently scooping off this layer. It first came from China along with tofu and has since developed as part of the Japanese food culture. Yuba can be dried and wrapped around fillings, or it can be added to stews and cooked dishes, or even eaten with soy sauce and grated wasabi (Japanese horseradish), just like sashimi. These days, yuba is regarded as a highly nutritious food with the added benefit of being easy to cook. Along with Nikko (Tochigi), Kyoto is also famous for producing yuba. In historical cities like these, yuba dishes have been popular for generations and long-established yuba restaurants remain extremely busy. How about giving this traditional taste a try?

Namerou (Chiba Prefecture)

Namerou is a traditional fishermen's dish from the coastal area of the Boso-hanto Peninsula forming the southern part of Chiba. The main ingredients are horse mackerel, sardines, flying fish, and Pacific saury or mackerel. The fish is cut into small pieces, with miso added, then leeks, ginger and green basil are placed on top and chopped finely to form a paste. The leeks and ginger are used to eliminate the fishy odor. Roasted namerou is known as sanga-yaki, while namerou mixed with su (vinegar) is su-namerou, and when it is placed on a bowl of rice and green tea is poured over it, it is called soncha. These are all hearty dishes with the priority being on taste rather than appearance, and are worthy of being fishermen's dishes.

Monja-yaki (Tokyo)

Monja-yaki was originally eaten as a children's treat in downtown Tokyo. Now it is established as a specialty of Tokyo. First, you cook ingredients such as dried squid, sweet corn and cabbage on a heated cast iron plate. Then you gather these ingredients together on a plate and build a circular wall with a hollowed-out space and pour a watery batter mixed with flour into the hollow. You scrape the half-cooked part around using a small spatula and scoop up the cooked part stuck to the back of the spatula into your mouth. This dish originated either in Asakusa in Tokyo or in Gunma. At present, Tsukishima in Chuo ward is known throughout Japan as "Monja-yaki Town". Please take that extra step and try this dish when you visit the Ginza area.

Fukagawa-meshi (Tokyo)

Fukagawa-meshi is a popular dish in downtown Tokyo. Shelled clams and leeks are cooked in miso and then served on a bowl of rice together with the soup. In fukagawa-meshi cooked with fat clams in season (spring), the flavor of the stock from the clams mixed with miso creates a distinct, delicious taste. It is hard to imagine now, but the Fukagawa area once flourished as a fishing town and clams were abundant at the mouth of the Sumida-gawa River. Some restaurants in this area still offer fukagawa-meshi, so if you notice a sign for one while walking around downtown, share the experience enjoyed by those in the Edo Period (1603-1867).

Sasakamaboko (Miyagi Prefecture)

Kamaboko (steamed fish paste) is made by grinding up the white meat of fish, kneading it with salt, mirin (sweet cooking rice wine), sugar and starch and then steaming or roasting. Sasakamaboko, however, is named after its bamboo (sasa) leaf shape, and the marks left from toasting. A specialty of Miyagi, it is a popular gift or souvenir. The most famous sasakamaboko is from Sendai, where rows of shops have prepared their home-made style for years. It is also produced in Shiogama, Ishinomaki, Kesennuma, Watari and Onagawa. Some say that it originates from minced fish made into paste by hand and grilled in order to preserve the seasonal catch of flounder.

Wanko-soba (Iwate Prefecture)

Wanko-soba (buckwheat noodles) is the local cuisine of Iwate and is eaten in a very unique and entertaining manner. As soon as you finish the first bowlful, a server flings a fresh ball of noodles into the empty bowl with a wild cry and keeps on filling it until you have had enough! Only about a mouthful of noodles is served each time, so if you are an adult male you should be able to eat about 50-60 bowls. Some say that this tradition stems from when landowners hospitably served their guests until they were full. It is now known throughout Japan as a specialty of Morioka and Hanamaki. The trick to eating a lot is to slurp it down without chewing. National championships are held every year in Morioka and Hanamaki, so if you are confident of your appetite, why not take up the challenge?

Kiritanpo (Akita Prefecture)

A popular traditional cuisine of Akita is kiritanpo, usually eaten during mid-September to March, but particularly in November when gluten cakes from newly harvested rice arrive on the market. Kiritanpo is cooked rice that is kneaded and then toasted on a skewer. It is then cut into 5-cm lengths and cooked in a pan with burdock, Chinese leeks, maitake mushrooms and other seasonal vegetables as well as Japanese parsley and chicken. You must experience this unique taste from Akita. Originally designed as a portable meal carried by woodcutters and hunters working in the mountains, its name comes from its shape, which resembles a tanpo-yari (leather spearhead sheath enclosing a cloth ball filled with cotton).

Mizutaki or chicken boiled without seasoning (Fukuoka Prefecture)

Fukuoka, the birthplace of mizutaki, is among the prefectures with the highest annual consumption of chicken per household. The origin of unseasoned boiled chicken goes back to the Meiji Era (1868-1912). It first appeared in Hakata in Fukuoka, inspired by the consomme soup of Western dishes and Chinese chicken dishes. It is prepared by cooking chicken and vegetables in chicken stock soup and then it is eaten after dipping it in ponzu sauce (pressed from a bitter orange) and relish such as chopped leek. After the chicken and vegetables are eaten, rice can be cooked in the soup pan to make porridge. The rice soaks up the soup containing the wonderful flavor from the ingredients and is exceptionally tasty.

Shochu or distilled spirits

The second most popular alcoholic beverage of Japan is shochu, which is categorized into two types according to the distillation method. One is honkaku shochu, (authentic shochu), which includes extracted flavor compounds in addition to alcohol made through the classic production method. It has a rustic taste and flavor from ingredients such as wheat, sweet potatoes, buckwheat or black sugar. In Kagoshima and Miyazaki in the Kyushu area, much of the imo-jochu is produced from sweet potatoes. The potato shochu from Kagoshima is satsuma shochu, which has a long history going back to the Muromachi Period (1333-1573), confirmed by the recent discovery of documentary evidence. Potato shochu has a unique flavor and sweetness and is a popular drink with either ice or hot water. You can enjoy the original straight taste and coolness of this drink with ice, while hot water brings out its rich flavor and sweetness. It is fun to change the way you drink it according to the season.

Sara-udon or wheat-flour noodles (Nagasaki Prefecture)

Nagasaki has long been an important trading port in Japan, and because it is where Eastern and Western cultures mix, you will find many varieties of food there. Sara wheat-flour noodles are a typical noodle dish of Nagasaki together with champon. There are two kinds of sara noodles - thick noodles fried with lard and thinner noodles fried with oil, popular for their crunchy texture. Various types of seafood, bamboo shoots or kikurage mushrooms and pork are all used as ingredients. The ingredients are fried in lard, and then seasoned with salt, pepper and sugar. A sauce made from pork and chicken stock with starch as a thickener is poured over the top. A dash of Worcester sauce makes it even tastier.

Hiyajiru (Miyazaki Prefecture)

A typical local dish of Miyazaki is hiyajiru. A soup is made from boiled-dried fish such as horse mackerel or dried sardines, and miso is also added. The soup is chilled and poured onto hot, cooked rice and eaten with vegetables such as cucumber and relishes including Japanese basil or ginger. This homey dish allows you to enjoy the flavor of summer vegetables and its refreshing taste. It is also suitable to eat after you have had a little too much sake. Some say this dish was created by busy Miyazaki farmers to eat quickly during their farm work. There is still a wide variety of hiyajiru dishes unique to each family in the local area.