Japanese Hiyayakko (Chilled Tofu)

Hiyayakko, or chilled tofu, is a simple yet elegant dish that perfectly embodies the essence of Japanese cuisine; minimalist, refreshing, and deeply connected to the seasons.

Especially popular during the warmer months, this dish features silken tofu served cold, topped with a variety of flavourful garnishes.

Light and delicate, Hiyayakko offers a cooling respite, allowing the natural taste and texture of tofu to take centre stage while offering a refreshing break from more elaborate dishes.

What Is Hiyayakko?

Hiyayakko is a traditional Japanese dish consisting of chilled silken tofu, typically served with a range of toppings that enhance its clean, mild flavour.

The dish is often enjoyed as an appetizer or side dish, offering a cool and refreshing contrast to heavier elements of a meal.

Tofu, made from soybeans, is known for its smooth texture and ability to absorb the flavors around it, making it an ideal canvas for delicate, nuanced toppings.

Toppings for Hiyayakko vary, but the most common include grated ginger, finely chopped green onions, and shaved bonito flakes (known as katsuobushi).

Soy sauce is usually drizzled over the tofu, infusing it with a savoury depth. The dish can be as simple or as complex as desired, with some variations incorporating ingredients like grated daikon radish, shiso leaves, or even a sprinkle of sesame seeds.

The beauty of Hiyayakko lies in its versatility and the way it invites customization, all while maintaining its refreshing simplicity.

Ingredients and Taste

At its core, Hiyayakko is all about letting the tofu shine. Silken tofu, the key ingredient, has a smooth, almost custard-like texture, and it’s served cold, which enhances its light, refreshing qualities.

Unlike firmer varieties of tofu, silken tofu is delicate and soft, melting in your mouth with each bite. Its flavor is mild, almost neutral, which is why the toppings play such an important role in adding dimension to the dish.

Soy sauce is typically the base seasoning, adding a salty, umami punch that contrasts beautifully with the creamy tofu. The fresh toppings, such as ginger, green onions, and bonito flakes, bring a burst of flavor and texture.

The sharpness of ginger, the crunch of green onions, and the smokiness of bonito flakes combine to create a dish that is light yet full of nuanced layers. The interplay of textures, the silkiness of the tofu against the crisp fresh toppings, makes each bite a refreshing experience, perfect for hot summer days.

A Taste of History

Hiyayakko has been a part of Japanese cuisine for centuries, reflecting the country’s deep appreciation for seasonal ingredients and simple, unadulterated flavours.

Tofu itself has a long history in Japan, introduced from China during the Nara period (710–794). Over time, it became a staple in Japanese cooking, prized not only for its versatility but for its role in the plant-based diets followed by Buddhist monks.

Hiyayakko emerged as a popular way to enjoy tofu during the hot summer months, when lighter, cooler dishes are preferred. The dish highlights tofu’s natural qualities while incorporating toppings that have roots in traditional Japanese cooking, such as ginger and soy sauce.

The name “Hiyayakko” comes from the words “hiya,” meaning cold, and “yakko,” which historically referred to the servants of samurai who would slice tofu into blocks