is a Japanese dish made with chilled tofu and toppings.

Variety of toppings

thumb|Hiyayakko topped with katsuobushi, grated ginger and chopped green onion

The choice of toppings on the tofu vary among households and restaurants, but a standard combination is chopped green onion with katsuobushi (dried skipjack tuna flakes) and soy sauce. Other toppings include:

  • Shiso leaf
  • Yuzu rind
  • Daikon radish
  • Sliced myoga ginger
  • Grated ginger
  • Sliced okra
  • Plum paste

History and background

Hiyayakko is also known as hiyakko or yakko-dōfu. Hiya means cold, and yakko refers to the servants of samurai during the Edo period in Japan. They wore a vest on which the "nail-puller crest" was attached, on the shoulders; therefore, cutting something (e.g. tofu) into cubes was called . "Hiyakkoi" or "hyakkoi", the Tokyo dialectal term equivalent to the standard Japanese , is also a possible etymology.

In the 1782 recipe book Tofu Hyakuchin, it is said that hiyayakko is so well known that it needs no introduction.

In haiku, hiyayakko is a season word for summer. This is because tofu is often enjoyed cold in the summer, warm and boiled in a broth in the winter.

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File:Hiyayakko with bonito flakes and welsh onion.jpg

File:Hiyayakko with kani-kamaboko by yomi955.jpg|With crab kamaboko

File:Hiyayakko by -cipher-.jpg|With shirasu

File:Hiya-yakko 002.jpg|With negi and grated ginger

File:Kugi nuki01.svg|The

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See also

  • List of tofu dishes

References

  • Hiyayakko – Japanese Basic Recipes Bob & Angie