Hiyayakko (Cold Tofu 冷奴)

Hiyayakko (Cold Tofu 冷奴) is a Japanese chilled tofu appetizer and it’s usually served during the summer time. It’s usually topped with katsuobushi, green onions, grated ginger, and seasoned with a little bit of soy sauce. However, this dish can be versatile; be creative with toppings and seasonings to enjoy chilled tofu.  You can create any hiyayakko recipe you like.  It can also be vegetarian if you omit katsuobushi and use vegetarian condiments.

  • 1 block silken tofu (1 block = 14 oz.) (chilled)
  • 4 tablespoons katsuobushi (dried bonito flakes) (omit for vegetarian)
  • 1 green onion/scallion (thinly sliced)
  • 2 teaspoons ginger (grated)
  • 2 tablespoons soy sauce (or ponzu or mentsuyu)
Other topping ideas:
  • Shiso leaves (Ooba) (Julienned)
  • Black forest ham (Chopped)
  • Tomatoes (Chopped)
  • Persian/Japanese cucumbers (Sliced)
  • Corn kernels
  • dried wakame seaweed
  • Chirimen Jako (Shirasu)
  • Plum paste
  • White and black sesame seeds (roasted/toasted)
  • Wasabi
  1. Cut chilled tofu into 4-6 pieces.
  2. Put each piece of tofu on a serving plate and top with your favorite toppings. Pour soy sauce or other sauce on top before serving.