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 Nikkei Trendy, 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, Yamasa 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 yuzu and pepper), but  according to Nikkei Trendy, the most popular product by far has been their chilled curry sauce; the novel idea of cold curry is said to appeal to young and old.

Yamasa isn't the only food company riding the trend.  Kikkoman launched their first Salad Men Tsuyu in 2010 (shredded onion, vinegar and olive oil flavor) and this year have added an extra yuzu ponzu flavor to the range. Mizkan, Kagome and Marumiya also launched similar sauces in 2010. Kagome’s tomato tsuyu was particularly popular, echoing the success of their tomato nabe sauces. The trend definitely echoes the winter nabe soup trend we wrote about late last year, in that both give a Western twist to traditional Japanese cuisine.