Hiyayakko (Japanese Cold Tofu) 冷奴

Recipe Highlights Hiyayakko (Japanese Cold Tofu) takes me back to summer evenings at my grandpa’s table. He always started the meal with a cold beer next to a plate of chilled tofu and edamame. I’ve kept that tradition going in my own home. Here’s why I keep coming back to this recipe: A no-cook starter you can pull together last minute A protein-rich dish that cools you down on hot days Endlessly adaptable with toppings and sauces you already have If you love chilled dishes, try my Japanese Cold Somen Noodles, Cold Miso Soup, and Zaru Soba recipes next! Table of Contents What is Hiyayakko? Hiyayakko (冷奴) means chilled tofu, combining hiya (chilled) and yakko—a term for Edo-period servants whose vests bore a squre crest, whose shape lent its name to cubed tofu. Home cooks have made this dish for generations, a way to enjoy soybeans without heating the kitchen. Today, it remains a summer staple at izakaya (gastropubs) and home tables across Japan. Ingredients for Hiyayakko (Japanese Cold Tofu) Soft/silken tofu (kinugoshi dofu) Green onion/scallion Ginger Shiso (perilla) leaves – optional Katsuobushi (dried bonito flakes) – skip for vegan/vegetarian Soy sauce Find the printable recip...