Hiyayakko is a Japanese cold tofu dish that you can enjoy in many different ways. I'll show you eight ways to make this healthy and delicious side dish!
If you want something quick and light, there's nothing like a refreshing Hiyayakko to help make your day better.
It takes cold tofu and topping of your choice and only 5 minutes for this healthy dish!
I will share the eight delicious topping ideas in this recipe.
- This recipe is for you if:
- You love tofu and Japanese recipe.
- You wonder how to eat tofu.
- You are looking for an easy tofu side dish.
- You want to make chilled tofu (cold tofu) for dinner.
Let me show you how to make it. If you want to check the recipe right away, please jump to the recipe card. Let's get cooking!
About this recipe
- Japanese cold tofu recipe
- How to make hiyayakko
- Eight ways to enjoy
- Ready in 5 minutes
- Easy and healthy tofu dish
What is Hiyayakko?
Hiyayakko is a simple dish. All you need is a cold block of tofu, some toppings, and soy sauce.
It's a popular dish, especially for a hot summer day.
When you go to a Japanese restaurant and order the meal set, this dish is most likely what will come with it, alongside steamed rice, miso soup, and your main dish.
You can find two types of tofu: Momen (firm tofu) and Kinugoshi (silky tofu).
Kinugoshi is smooth and silky, while momen has a firm texture, and both are great for hiyayakko.
📋 8 Delicious Ideas
Now, let me introduce my favorite Hiyayakko recipes. Each way requires only two ingredients and is super easy to prepare by cutting and mixing.
(From left to right)
- Green onions and Ginger
- Tomato and Shiso leave: Shiso is a Japanese herb. If you can't find it, you can substitute it with other herbs such as parsley or basil.
- Okra and Katsuobushi: Katsuobushi is dried bonito flakes.
- Cucumber and Umeboshi: Umeboshi is pickled plum and sour.
- Edamame and cheese
- Avocado and Shio kombu: Shio kombu is seasoned kelp that is salty and sweet.
- Natto and Green onions: Natto is Japanese fermented soybeans. Slimy and sticky. You can find more details in this recipe: "How to eat natto."
- Kimchi and Shredded nori: Kimchi is a Korean fermented vegetable. Nori is a type of seaweed.
🔪Ingredients and instructions
Let me explain how to make each hiyayakko in this section.
First of all
If you like your tofu to be more firm, wrap tofu with a paper towel and remove the excess water.
#1 Green onions and Ginger
This one is a classic topping for hiyayakko.
Finely chop the green onions, grate the ginger, place it on top of the tofu block and then pour a little bit of soy sauce.
You can also pour some mentsuyu (noodle soup) instead of or in addition to soy sauce if you'd like!
#2 Tomatoes and Shiso
Summer vegetables, tomatoes, and shiso leaves (a Japanese herb)!
Cut the tomatoes and shiso leaves into small, even pieces. Mix them in a small bowl, put them on your tofu block, and pour some soy sauce over them. The sweet-and-sour tomatoes and the aromatic shiso leaves are the perfect pairings for plain tofu.
#3 Okura and Katsuobushi (Bonito flakes)
The summer vegetable okra is a great topping as well.
Boil the okra quickly, chop it into small pieces and mix with katsuobushi. Put this mixture on tofu and sprinkle soy sauce over it. This one is my go-to recipe whenever I find fresh okra. It's simple and delicious!
#4 Cucumber and Umeboshi (pickled plum)
If you are looking for a refreshing taste, this cucumber and umeboshi are the best.
Shred the cucumber, add it to your tofu, and place umeboshi paste on top. Finish with a drizzle of soy sauce for added flavor. With just the right amount of acidity from umeboshi, you can eat this even if you don't have an appetite.
#5 Edamame and Cheese
A mix of edamame and cheese makes the perfect appetizer.
Cut the edamame and cheese into small sizes, put them on tofu, and add some soy sauce. This one is a cold side dish that fills your stomach.
#6 Avocado and Shiokombu
If you love avocado, give this a try!
Mash an avocado, and put it on tofu with shio kombu. Shio kombu is seasoned kelp that tastes a bit strong so drizzle a little soy sauce to add umami flavor. This one makes our children's mouths water!
#7 Natto and Green onions
If you're a fan of natto, this is the best!
Add the sauce that comes with natto and mix. Then put it on tofu and add plenty of chopped green onions for extra flavor.
I recommend adding okra (option) to make it even stickier if you like sticky food!
#8 Kimchi and Nori
For those who like a little spice, why not top with kimchi!??
Cut the kimchi into bite-size pieces and put them on top of the tofu and shredded nori seaweed. This one is best enjoyed with soy sauce to bring out all its flavors (and maybe even add a dash of sesame oil).
In addition to these ideas, there are still more toppings for tofu that make it even better!
- Grated daikon
- Nagaimo (mountain yum)
- Takana (pickled mustard leaf)
- Mozuku seaweed
- Shirasu (small sardine)
- Tenkasu (crunchy bits of deep-fried flour batter)
- Half-boiled egg
- Sesame seeds
- Chopped spring onions
- Minced garlic
Also, if you want more variety for seasoning, here is a list of options!
- Mentsuyu (noodle soup)
- Olive oil
- Chili Oil
- Sesame oil
- Wasabi soy sauce
- Rice vinegar
Thanks for stopping by
Did you get excited about a delicious and straightforward tofu dish? I hope you enjoy this recipe.
Thank you for taking the time to read my blog♡ If you've tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
More Tofu Recipes You Might Like
- Vegan tofu nuggets
- Vegetarian tofu hambagu
- Teriyaki tofu and mushrooms
- Teriyaki atsuage recipe
- Japanse Tofu and Seaweed Salad
Hiyayakko (Japanese Chilled Tofu)Print Pin SAVE SAVED!
- 100 g Tofu
- 1 teaspoon Soy sauce
- ½ Green onions, ½ small clove Ginger
- 2 Cherry tomatoes, 5 Shiso leaves
- 3 Okra, ⅓ tablespoon Katsuobushi (Bonito flakes)
- ⅛ Cucumber, 1 Umeboshi (Pickled Plum)
- 1 tablespoon Edamame, 1 slice Cheese
- ¼ Avocado, pinch of Shiokombu
- ½ pack Natto, ½ Green onions
- 1 tablespoon Kimchi, 1 teaspoon Shredded nori
- Prepare tofu: Take the tofu out from the package and place it on a plate.
- Green onions and ginger: Cut the green onions into small pieces. Grate the ginger.
- Tomato and shiso leaves: Chop cherry tomatoes and shiso leaves, then toss them together.
- Okra and Katsuobushi: Boil okra and slice, then mix with katsuobushi.
- Cucumber and umeboshi: Shred the cucumber. Remove the seed of umeboshi, and chop to make the paste.
- Edamame and cheese: Remove the edamame from the pods chop them into small pieces. Cut the cheese into the same size as edamame and put them together.
- Avocado and shiokombu: Mash the avocado.
- Natto and Green onions: Put the attached sauce and mix for natto. Cut the green onions into small pieces.
- Kimchi and shredded nori: Cut the kimchi into bite-size pieces.
- Finishing: Place the topping on the tofu and pour soy sauce.
- You can use either firm tofu or silken tofu.
- The amount of topping is reference, so you can tweak them to your taste.
- In addition to soy sauce, mentsuyu, ponzu, and soy sauce-based dressings are also delicious.
So many varieties! Started with the basic, but will try more over the next few weeks.
Hi Barbara, thank you for trying my hiyayakko recipe! Yes, enjoy the varieties!
We typically eat ours with grated ginger, finely chopped long green onions, and katsuobushi topped with soy sauce. We also typically prefer kinugoshi (silken tofu).
We love avocados, and we’ll definitely try your hiyayako with avocados and shiokombu.
Thanks for the expanding the variety of hiyayakko recipes.
Hi Rick, You are very welcome! Ginger, green onions, and katuobushi are the best and classic toppings!! I like them too. I hope you like the avocado topping as well!
Another possible topping for hiyayakko is nametake (marinated enoki mushrooms in soy sauce, sake, mirin, and honey or suger). First I must buy some enoki mushrooms and then make the nametake before topping it on some cold tofu.
Hi Rick, that's a good one! Perfect combo with plain tofu! Thanks for your yummy suggestion!
I love cold silken tofu and was looking for new toppings to try out. This post did not disappoint! I tried the nattō and scallion version today, with natto no tare instead of plain soy sauce. It was a wonderful combination of textures and flavors, and I look forward to having it again. But first, I think I will have to try the avocado and shiokombu!
Hi Gecko！Thanks for trying Hiyayakko recipe. I'm so happy to hear you like natto topping. I hope you enjoy the Avocado one too!!
I was just searching the web for ideas for my left over silken tofu. Since I also have left over Kimchi number 8 is just perfect.
Hi Dirk, thank you for your comment! I'm glad to hear you found the perfect recipe:) Enjoy!
This is a great recipe! I've only tried two of the variations so far but they are delicious and the instructions are so easy. I plan to try them all.
Hi Jess, thanks for trying my Hiyayakko recipe! I hope you will like the rest of the variations as well!!