Hiyayakko

Japanese cold tofu

Here is the classic, no cook, five minute way to make hiyayakko (冷奴, Japanese cold tofu), with topping ideas that you can mix and match depending on your mood and what is in your fridge.

Hiyayakko is all about contrast. Cold, silky tofu with a light, savory sauce and little pops of flavor on top. It is the kind of dish you can throw together when you are too tired to cook but still want something that feels thoughtful and refreshing.

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What is hiyayakko

Hiyayakko is a simple Japanese dish made from chilled tofu served with a few toppings and a light drizzle of soy sauce or ponzu.
You eat it cold, straight from the fridge, so it is especially common in warmer months.
The toppings add layers of flavor and texture on top of the very mild, clean taste of tofu: salty, citrusy, spicy, crunchy, or fresh and herbal.
Because it is so quick and customizable, it works as a side dish, a light lunch, or a late night snack when you want something gentle on the stomach but still satisfying.

Want to see how they’re made?

Check out the process on Youtube Shorts — link below!

Youtube Shorts

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Base (1 serving)

Tofu

1. Silken or soft tofu (kinugoshi) 1 block, about 300 to 350 g
   You can use firm tofu (momen) if you like a slightly chewier bite and cleaner edges.

Sauce

1. Soy sauce 1 to 2 teaspoons
   or

2. Ponzu 1 to 2 tablespoons

Classic toppings (choose a few)

1. Katsuobushi (bonito flakes) 1 tablespoon
   Leave this out if you want a vegetarian version.

2. Thinly sliced scallions 1 to 2 tablespoons

3. Grated ginger 1 teaspoon

4. Nori cut into thin strips or toasted sesame seeds

5. Shiso (perilla) or myoga (Japanese ginger), very finely sliced

How to make it

1. Chill and drain
   Keep the tofu in the fridge so it is nicely cold.
   Open the pack and drain off the liquid.
   For a neater look, set the tofu on a paper towel for 2 to 10 minutes so excess water can be absorbed.

2. Cut and plate
   Gently halve the block or cut it into large cubes.
   Place it carefully in a small chilled bowl or dish.

3. Add toppings
   Scatter your chosen toppings on top of the tofu.
   For example, a little scallion, a pinch of ginger, a small mound of katsuobushi.

4. Sauce and serve
   Drizzle soy sauce or ponzu over the tofu.
   Serve right away while it is still cold.

Easy flavor sets

Use these as preset combos so you do not have to think.

Tokyo style classic

1. Scallion

2. Grated ginger

3. Katsuobushi

4. Soy sauce to drizzle

Ponzu and citrus

1. Shiso

2. Myoga

3. Ponzu for the sauce

Spicy sesame

1. Soy sauce 2 teaspoons

2. Chili oil la yu 1 teaspoon

3. Sesame seeds on top

Grated daikon oroshi

1. Grated daikon 2 to 3 tablespoons

2. Soy sauce over the top
   Very light and refreshing.

Vegetarian or vegan dashi style

1. Soy sauce 1 teaspoon

2. Mirin 1 teaspoon

3. Water 1 teaspoon

4. A small pinch of kombu dashi powder
   Or a few drops of water used to soak kombu.

Stir this together and drizzle over the tofu to get that gentle dashi style flavor without fish flakes.

Fun twists

These feel a bit playful and are perfect for making hiyayakko more like your own dish.

Kimchi

1. Finely chopped kimchi

2. A few drops of sesame oil

3. A little scallion on top

Tomato and okra

1. Diced tomato

2. Sliced blanched okra

3. Ponzu as the sauce

Yuzu kick

1. A small dab of yuzu kosho on top

2. Ponzu drizzled over everything

Tips

Texture
Silken tofu is soft and custard like, great if you enjoy that melt in your mouth feeling.
Firm tofu holds its shape better and is easier to plate neatly.

Gluten free option
Use tamari instead of regular soy sauce.

Make ahead
Keep the tofu sealed and well chilled in the fridge.
Do the cutting, topping, and sauce step right before eating so the tofu does not start to weep water into the dish.

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