Hiyayakko

Hiyayakko (冷奴; "cold tofu") is a Japanese dish made with chilled tofu and toppings.

Hiyayakko

Standard hiyayakko with chopped negi onion, katsuobushi and soy sauce
Course	Main
Place of origin	Japan
Main ingredients	Tofu, katsuobushi, soy sauce, negi, shiso, daikon, myoga
Media: Hiyayakko

Variety of toppings

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 "cutting into yakko" (奴に切る, yakko ni kiru). "Hiyakkoi" or "hyakkoi", the Tokyo dialectal term equivalent to the standard Japanese "hiyayaka" (冷ややか), is also a possible etymology.^[1]

In the 1782 recipe book Tofu Hyakuchin, it is said that hiyayakko is so well known that it needs no introduction.^{[citation needed]}

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.

Gallery

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• 
  With crab kamaboko
• 
  With shirasu
• 
  With negi and grated ginger
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  The nail-puller crest (釘抜紋, Kuginuki mon)

See also

• List of tofu dishes
• Food portal