Start by preparing the tofu. Remove the tofu block from its packaging and place it gently on a cutting board. Pat the tofu dry using paper towels to remove excess moisture. Cut the tofu into 4 equal pieces, one for each serving. Be careful as silken tofu is delicate.

Once cut, transfer each tofu piece to a small, shallow serving dish. It’s important to handle the tofu gently to avoid breaking its structure. If your tofu is very soft, you may want to let it drain on a paper towel for a few minutes to remove additional moisture.

Prepare the toppings. Finely chop the green onions, and set aside. Grate fresh ginger using a fine grater and keep that ready as well. These toppings will add freshness and sharpness to balance the mild tofu.

If you are using bonito flakes and sesame seeds, prepare them now. Toast the sesame seeds in a dry skillet over low heat for a couple of minutes until they release their aroma, stirring constantly to avoid burning.

Once all the toppings are ready, drizzle about 1/2 tablespoon of soy sauce over each piece of tofu. This adds a savoury umami flavour that pairs beautifully with the tofu’s subtle taste.

Top each tofu piece with about 1/4 teaspoon of freshly grated ginger. Then sprinkle the chopped green onions evenly over each serving. These ingredients provide a light bite and elevate the overall flavour.

For an extra layer of flavour, sprinkle a small amount of bonito flakes on top of each tofu piece, if desired. This adds a light, smoky flavour to the dish. You can also add a small dab of wasabi on the side for those who like a bit of heat.

Serve the Hiyayakko immediately while chilled. The best way to enjoy it is by letting the soy sauce and toppings mingle with the tofu in each bite. Pair with a side of steamed rice or miso soup to complete the meal. The simplicity of this dish showcases the freshness of each ingredient, making it a perfect light appetizer or side dish in Japanese cuisine.