Cold pasta, known as 'hiyashi pasta' in Japan, emerged after World War II when Western noodles were introduced. It became popular as a refreshing summer dish, often served with light dressings and seasonal vegetables, reflecting Japan’s adaptation of Western foods to its climate and palate.

In Kansai, chilled pasta may feature a soy‑based vinaigrette, while in Kanto the style often uses a citrus‑yuzu dressing. Some regions add local seafood such as octopus or shrimp, similar to the scallops used in this recipe.

It is typically presented on a chilled plate or a bed of ice, garnished with fresh herbs like shiso, thinly sliced cucumber, and a drizzle of sesame‑oil or olive‑oil, allowing diners to enjoy a cool, light meal between festival activities.

Cold pasta is often served at summer gatherings, beach picnics, and informal parties. The addition of premium sashimi‑grade scallops makes it suitable for special occasions such as birthdays or seasonal tea ceremonies where a light, elegant dish is desired.

Key authentic ingredients include shiso leaves, sashimi‑grade scallops, and a light olive‑oil dressing. Substitutes can be Thai basil for shiso, tuna sashimi for scallops, and a mild sesame‑oil blend instead of olive oil, though the flavor profile will shift slightly.

It pairs beautifully with cold appetizers such as edamame, chilled tofu with ginger sauce, or a light miso soup. A crisp glass of chilled sake or a Japanese sparkling wine complements the refreshing flavors.

Japanese fusion often blends Western staples like pasta with Japanese ingredients such as shiso, soy, and fresh seafood. This dish exemplifies that blend, offering a Western noodle base enhanced by Japanese aromatics and seasonal produce, a hallmark of modern Japanese home cooking.

Common errors include over‑cooking the pasta (it should be slightly al dente), not drying the noodles thoroughly, and using non‑sashimi‑grade scallops, which can lead to a gritty texture and food‑safety concerns.

The frozen tomato provides a firm, chilled bite without releasing excess water, which can make the pasta soggy. Rinsing in ice water dilutes flavor, whereas the semi‑frozen tomato adds texture and a burst of sweet acidity.

The YouTube channel Cooking with Dog focuses on Japanese home cooking, presenting traditional and modern recipes narrated by a talking dog character, with clear step‑by‑step instructions and cultural insights.

Cooking with Dog blends classic Japanese techniques with playful, Western‑inspired dishes, often using unique ingredients like frozen tomato or capellini, while maintaining a strong emphasis on storytelling and cultural context that sets it apart from more strictly traditional Japanese cooking channels.