For obvious reasons, many of the summer¡¯s food trends are being geared to beat the heat, from unusual sauces for?somen (cold noodles) to original recipes for chilled seafood ramen.

According to , the somen tsuyu (sauce)?trend, which began back in 2008, has really caught on this year. While somen?has always traditionally been served with shiso (green perilla)?as a garnish,? was the first company to incorporate that flavor into a somen tsuyu. These new readymade sauces, which fall somewhere between salad dressing and soup, are designed to be splashed on top of somen and go well with salad, vegetables or meat. Since the product¡¯s launch, Yamasa has brought out different flavors each year (this year¡¯s is ), but ?according to Nikkei Trendy, the most popular product by far has been their ; the novel idea of cold curry is said to?appeal to young and old.

Yamasa isn¡¯t the only food company riding the trend. ? launched their first in 2010 (shredded onion, vinegar and olive oil flavor) and this year have added an extra flavor to the range. , and also launched similar sauces in 2010. was particularly popular, echoing the success of their tomato nabe sauces. The trend definitely echoes the we wrote about late last year, in that both give a Western twist to traditional Japanese cuisine.

In restaurants,? has spotted ?new types of being served with seafood, such as eel, snapper and shrimp. Though ¡°traditional¡± chilled ramen has been a?specialty?of Yamagata since the 50s (and is served there?no matter the season) it¡¯s really took off nationwide in recent years as a cooling food for summer months. Eel too is seen as a cooling food, so the idea of using it instead of slices of pork to ease our woes during an especially difficult summer is a no-brainer.

Foodies might want to take note of the Tokyo Walker¡¯s seafood cold ramen restaurant recommendations for the summer: Chilled sea bream soup ?780 from ;?chilled seafood soup ?900 from ; and?conger eel and green tea soup ?980 from .