8 Ways To Enjoy Hiyayakko (Japanese Cold Tofu Recipe)

5 from 8 votes
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Savor the refreshing and quick delight of Hiyayakko, a Japanese chilled tofu dish! Customize it with your favorite toppings and prepare it in just 5 minutes!

Looking for tofu dishes? Try my Agedashi TofuTofu Katsu, or Tofu Donburi!

hiyayakko with kimchi and shredded nori

If you’re a fan of tofu and looking for a light and healthy dish, you’ll love this authentic Hiyayakko recipe! It offers the delicate flavor and creamy texture of the tofu and is so easy to make! Give it a try!

Why You Will Love This Recipe 

  • A refreshing side dish, perfect for the summer months!
  • This easy and delicious tofu dish is ready in just 5 minutes.
  • Get ready for a selection of 8 healthy topping options to choose from!

What is Hiyayakko?

Hiyayakko is one of the simplest dishes in Japanese cuisine, perfect for enjoying on a hot summer day. This delightful small dish features uncooked tofu seasoned with plain soy sauce and can be customized with various toppings to suit your taste preferences.

When dining at a Japanese restaurant and ordering a meal set, Hiyayakko is often included as a complementary dish, served alongside steamed rice, miso soup, and the main course of your choice.

Recipe Ingredients

You’ll need the following ingredients to make this Hiyayakko Recipe:

Ingredients for hiyayakko
  • Tofu: When making Hiyayakko, the type of tofu you use can affect the texture and experience. I use firm tofu in this recipe, but the choice of tofu depends on personal preference. Experiment with different varieties to find the one that suits your taste!
  • Soy Sauce
  • Find various toppings of your choice in the following section.

Type of Tofu

  • Silken Tofu: Also known as “Kinugoshi tofu,” this type offers a delicate and silky-smooth texture.
  • Firm Tofu: Commonly referred to as “Momen tofu,” firm tofu provides a more substantial bite compared to silken tofu. It offers a firmer texture while still maintaining a delicate balance.
  • Extra Firm Tofu: This tofu has the firmest texture, providing a satisfying bite and maintaining its shape well.

Delicious Hiyayakko Toppings

8 hiyayakko with various toppings

Let me share my favorite toppings for Hiyayakko recipes. Each requires just two ingredients and is incredibly easy to prepare through simple cutting and mixing techniques. Let’s explore each delightful combination!

1. Scallion and Fresh Ginger

hiyayakko with ginger and scallions

This one is a classic topping for hiyayakko. Finely chop the scallions (or spring onions or green onions), grate the fresh 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. Tomato and Shiso Leaf

hiyayakko with tomatoes and shiso

Enhance your hiyayakko with the vibrant flavors of summer vegetables! The sweet-and-sour tomatoes and the aromatic shiso leaves (a Japanese herb) are the perfect pairings for plain tofu.

Cut the tomatoes and shiso leaves into small, even pieces and mix them together in a bowl. Place the mixture on top of the tofu block and drizzle soy sauce over it.

3. Okra and Katsuobushi

hiyayakko with okura and katsuobushi

Incorporating summer vegetable okra as a topping adds a delightful element to hiyayakko. The addition of katsuobushi (dried bonito flakes) brings a rich and savory flavor to the dish.

Boil the okra briefly, chop it into small pieces, and mix it with katsuobushi. Spread the mixture on top of the tofu and finish it off by sprinkling some soy sauce. This one is my go-to whenever I come across fresh okra!

4. Cucumber and Umeboshi

hiyayakko with umeboshi and cucumber

If you are looking for a refreshing taste, this cucumber and umeboshi (pickled plum) are the best. Shred the cucumber, make ume paste by chopping sour umeboshi, and place them 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

hiyayakko with 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 Shio Kombu

hiyayakko with avocado and shio kombu

For a delicious twist on hiyayakko, spread mashed avocado on top of the tofu and sprinkle it with shio kombu, a seasoned kelp rich in umami flavor. Drizzle a bit of soy sauce for added umami taste. This variation is visually appealing and a mouthwatering treat that children will love.

7. Natto and Scallion

hiyayakko with natto and scallions

Natto, the Japanese fermented soybeans and superfood, makes for an exceptional topping choice. If you’re a fan of natto, this combination is perfect for you!

Mix the natto sauce with natto, and generously spread it on the tofu. Add plenty of chopped scallions and drizzle a bit of soy sauce for an extra flavor.

8. Kimchi and Nori Seaweed

hiyayakko with kimchi and shredded nori

For those seeking a touch of spice, kimchi serves as an excellent addition to hiyayakko!

Cut the kimchi into bite-size pieces and place them atop the tofu along with 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).

Recipe Tips

  • If you prefer a firmer texture in your tofu, try the simple technique of pressing it to remove excess water. Wrap the tofu block with a paper towel, place a weight on top, and allow it to sit for at least 30 minutes.
  • Tofu tends to release moisture easily. I suggest opting for dark soy sauce or tamari soy sauce, as they enhance the taste, especially when tofu’s flavor tends to be bland.

Variations

Here are additional toppings and seasonings to enhance your hiyayakko experience!

  • Toppings: Grated daikon radish, 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, Minced garlic
  • Seasonings: Mentsuyu (noodle soup), Olive oil, Chili oil, Salt, Doubanjian, Mayonnaise, Miso paste, Wasabi soy sauce, Rice vinegar, Ponzu sauce

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about to eat hiyayakko with avocado and shio kombu

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8 hiyayakko ideas

8 Ways To Enjoy Hiyayakko (Japanese Cold Tofu Recipe)

5 from 8 votes
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Prep: 5 minutes
Total: 5 minutes
Servings: 1 serving
Author: Juri Austin
Savor the refreshing and quick delight of Hiyayakko, a Japanese chilled tofu dish! Customize it with your favorite toppings and prepare it in just 5 minutes!

Ingredients

  • 100 g Tofu
  • 1 tsp Soy Sauce

Toppings

  • ½ Green onions, 1/2 small clove Ginger
  • 2 Cherry Tomatoes, 5 Shiso Leaves
  • 3 Okra, 1/3 Tbsp Katsuobushi (Bonito flakes)
  • Cucumber, 1 Umeboshi (Pickled Plum)
  • 1 Tbsp Edamame, 1 Slice Cheese
  • ¼ Avocado, pinch of Shiokombu
  • ½ pack Natto, 1/2 Green Onions
  • 1 Tbsp Kimchi, 1 tsp Shredded Nori

Instructions

  • Prepare Tofu: Take the tofu out of the package and place it on a plate.

Prepare Toppings:

  • 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 and 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.

Video

Notes

  • You can use either firm tofu or silken tofu.
  • The amount of topping is a reference, so you can tweak them to your taste.
  • In addition to soy sauce, mentsuyu, ponzu, and soy sauce-based dressings are also delicious.

Nutrition

Serving: 1serving | Calories: 93kcal | Carbohydrates: 5g | Protein: 9.4g | Trans Fat: 4.5g | Sodium: 146mg
Course: Side Dish
Cuisine: Japanese
Keyword: cold tofu recipe, hiyayakko
Did You Make this recipe?Please Leave a star rating!

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Recipe Rating




12 Comments

  1. 5 stars
    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.

  2. 5 stars
    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.

  3. 5 stars
    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!

    1. 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!!

  4. Juri,
    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.

    Ja mata

  5. 5 stars
    Juri,

    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.

    1. 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!