A hand pours soy sauce over Hiyayakko (Japanese Cold Tofu) topped with green onions and bonito flakes, served on a blue glass plate with a green shiso leaf, on a rustic wooden table.

Recipe Highlights

Hiyayakko (Japanese Cold Tofu) takes me back to summer evenings at my grandpa’s table. He always started the meal with a cold beer next to a plate of chilled tofu and edamame. I’ve kept that tradition going in my own home.

Here’s why I keep coming back to this recipe:

  • A no-cook starter you can pull together last minute
  • A protein-rich dish that cools you down on hot days
  • Endlessly adaptable with toppings and sauces you already have

If you love chilled dishes, try my Japanese Cold Somen Noodles, Cold Miso Soup, and Zaru Soba recipes next!

A block of chilled Hiyayakko (Japanese Cold Tofu) topped with green onions, grated ginger, bonito flakes, and soy sauce sits on a shiso leaf in a blue glass dish, with chopsticks and sauce nearby.

What is Hiyayakko?

Hiyayakko (冷奴) means chilled tofu, combining hiya (chilled) and yakko—a term for Edo-period servants whose vests bore a squre crest, whose shape lent its name to cubed tofu.

Home cooks have made this dish for generations, a way to enjoy soybeans without heating the kitchen.

Today, it remains a summer staple at izakaya (gastropubs) and home tables across Japan.

Ingredients for Hiyayakko (Japanese Cold Tofu)

  • Tofu – Firmness can range from soft/silken (kinugoshi dofu) to medium firm (momen dofu)
  • Green onion/scallion
  • Ginger
  • Shiso (perilla) leaves – optional
  • Katsuobushi (dried bonito flakes) – skip for vegan/vegetarian
  • Soy sauce

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Hiyayakko (Japanese Cold Tofu)

  1. Drain the tofu. Wrap it in a paper towel and let it drain on a plate for 10 minutes on the countertop.
  1. Prep the toppings. Thinly slice the green onion and grate the ginger.
  1. Cut and plate. Cut the tofu into 4 smaller blocks and set each piece on a plate.
  1. Top. Add sliced green onion and grated ginger on top. If you don’t serve right away, chill in the refrigerator until ready to serve.
  1. Serve. Pour off any water released while chilling. Top with katsuobushi (optional), and drizzle with soy sauce at the table.
A block of tofu wrapped in a white paper towel rests on a rectangular metal tray atop a wooden surface.
A person’s hands slice green onions on a wooden cutting board with a knife. Thin onion rings are neatly cut and pile up beside the blade.
A hand slices a block of tofu into smaller cubes on a wooden cutting board using a large knife.
A block of tofu topped with chopped green onions and grated ginger sits on a green shiso leaf in a blue, scalloped glass dish on a wooden surface, perfectly presenting Hiyayakko (Japanese Cold Tofu).
A block of silken tofu, known as Hiyayakko (Japanese Cold Tofu), is topped with sliced green onions, grated ginger, and soy sauce, and served on a green leaf in a blue dish with wooden chopsticks beside it.
Namiko Hirasawa Chen

Nami’s Recipe Tips

Here are a few tips to help this recipe turn out right every time.

  • Don’t press the tofu – I wrap it gently in a paper towel instead to absorb moisture. Silken tofu is fragile and will crumble under pressure.
  • Adjust the draining time based on the texture you’re after – I drain for 10–15 minutes, which is just enough to keep the tofu’s natural silkiness and moisture intact.
  • Use a ceramic grater for the ginger – It grates the ginger finely. This pulls out more juice and flavor. Find Japanese ceramic graters online at JOC Goods.
Hands wrapping a block of tofu in a paper towel on a wooden surface, with a small rectangular metal tray placed beside it, preparing for Hiyayakko (Japanese Cold Tofu).
Close-up of hands grating ginger on a white ceramic grater, with grated ginger collecting in the dish, on a wooden surface.
  • Chill it – Keep the prepped tofu plate in the fridge until just before serving. The colder the tofu, the more refreshing it is, especially on a hot day!
  • Check the plate before serving – Silken tofu releases water as it sits and chills. Tilt the plate and pour it off so the sauce doesn’t get diluted.
  • Drizzle the soy sauce at the table – I add it right before eating. This keeps the tofu from sitting in a pool of sauce.

Make Ahead Tips

  • Prep the toppings ahead – Slice the green onion and grate the ginger up to a day ahead. Store them separately in airtight containers in the refrigerator.
  • Drain the tofu early – Wrap and drain it up to 2 hours ahead. Keep it chilled until you’re ready to serve.

Storage Tips

To store: Keep leftover tofu in an airtight container in the refrigerator for up to 1 day. Skip the freezer, since freezing and thawing lose the creamy texture of the tofu.

A block of tofu, served as Hiyayakko (Japanese Cold Tofu), is topped with sliced green onions and ginger, resting on a green leaf in a blue glass bowl. Chopsticks and soy sauce are set nearby on a wooden table.
A block of Hiyayakko (Japanese Cold Tofu) topped with green onions, ginger, and bonito flakes sits on a blue glass plate with sauce. A pair of chopsticks and a small soy sauce bottle are nearby.

Variations

This recipe is ideal for mixing and matching based on what you have on hand.

  • Use veggie toppings. Skip the katsuobushi and top with sliced cherry tomatoes, cucumbers, sweet corn, myoga (Japanese ginger), or natto instead.
  • Add seaweed. Try wakame seaweed, shredded dried seaweed, or furikake rice seasoning.
  • Try it hot. Serve Hot Tofu (yudofu) when the weather turns chilly.
A block of Hiyayakko (Japanese Cold Tofu) topped with corn, crab sticks, shredded herbs, and served with cherry tomato halves on a glass plate, with black chopsticks to the side.

What to Serve with Hiyayakko (Japanese Cold Tofu)

Add these colorful and nourishing sides to make a complete meal.

A miso salmon in foil fillet topped with sliced mushrooms, shredded carrots, lemon, and green onions, served on a decorative plate with red chopsticks and a bowl of rice nearby.
A white ceramic bowl containing eggplant agebitashi.
A white fluted dish containing Japanese spinach salad seasoned with sesame seeds, soy sauce, and sugar.
A donabe pot containing Japanese Corn Rice (Butter Shoyu Flavor).

FAQ

Can I use firm tofu instead of silken tofu?

I don’t recommend firm tofu for this hiyayakko recipe. Firm tofu has a denser, drier texture that misses the smooth, custardy mouthfeel this dish is known for. Look for tofu labeled “soft” or kinugoshi at a Japanese or Asian grocery store.

Why does my tofu release so much water?

This cold tofu dish uses silken tofu, which holds extra liquid from the packaging. That’s normal, and it keeps releasing small amounts as it chills. Tilt the plate and pour off the water right before serving so the toppings and sauce stay in place.

Is hiyayakko traditionally served with rice?

Most cooks serve it as a side dish or appetizer rather than over rice, unlike donburi-style tofu dishes. In an izakaya, it often arrives as one of the first small plates alongside drinks.

Can I make hiyayakko ahead of time?

You can prep the toppings and sauce a day ahead, and drain the tofu up to 2 hours ahead if you keep it chilled. I recommend assembling the dish right before serving—pour off any excess water first, since the tofu tastes best freshly topped and cold.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

Hiyayakko (Japanese Cold Tofu)

4.82 from 49 votes
by Namiko Hirasawa Chen
A block of chilled Hiyayakko (Japanese Cold Tofu) topped with green onions, grated ginger, bonito flakes, and soy sauce sits on a shiso leaf in a blue glass dish, with chopsticks and sauce nearby.
Hiyayakko is a no-cook appetizer or side dish ready in 10 minutes—just drain, slice, and top. Go classic with grated ginger, scallions, katsuobushi, and soy sauce, or go creative with toppings and sauce you like.
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Prep: 10 minutes
Total: 10 minutes

Ingredients 
 

Servings: 4

For Serving

Instructions

  • Gather all the ingredients.
    A block of tofu on a tray, with green onions, a piece of ginger, a shiso leaf, a packet of bonito flakes, and a small jar of soy sauce on a wooden surface—classic ingredients for Hiyayakko (Japanese Cold Tofu).
  • Wrap 14 oz soft/silken tofu (kinugoshi dofu) in a paper towel. Drain for 10 minutes on a plate or tray.
    Nami's Tip: Do not press the tofu— you want to retain some moisture. Handle silken tofu gently, as it's fragile.
    Two images: On the left, a hand wraps tofu in a paper towel beside a tray in preparation for Hiyayakko (Japanese Cold Tofu). On the right, the tofu, now fully wrapped in a paper towel, rests on a metal tray. Both are on a wooden surface.
  • Thinly slice 1 green onion/scallion. Peel 1 inch ginger, grate it (I use a ceramic grater), and measure ½ tsp grated ginger with juice. Set them aside.
    Left: A hand slices a green onion on a wooden cutting board, preparing a fresh garnish for Hiyayakko (Japanese Cold Tofu). Right: A hand measures and adds salt to a white bowl with minced ginger and garlic, perfect for topping this classic dish.
  • Remove the paper towel and cut the tofu into 4 cubes. Place a shiso leaf on each dish, then arrange a tofu cube on top.
    Nami's Tip: If you are not serving right away, chill in the refrigerator until ready to serve.
    Three-panel image: hands slicing a block of tofu on a wooden cutting board, then further cutting it into smaller cubes, and finally placing a cube of Hiyayakko (Japanese Cold Tofu) on a blue glass plate with a green leaf.

To Serve

  • Pour off any water released while chilling. Top the tofu cubes with the green onion and ginger. If you're not vegan/vegetarian, you can add optional katsuobushi (dried bonito flakes), then drizzle with soy sauce or other sauce at the table.
    A block of tofu, prepared in the style of Hiyayakko (Japanese Cold Tofu), is topped with sliced green onions and grated ginger on a blue plate. In the second image, a hand adds more garnish to the refreshing Hiyayakko, enhancing its delicate presentation.

To Store

  • Keep in an airtight container and store in the refrigerator for up to 1 day. Do not freeze tofu, as the texture will change.

Notes

Variations
  • Use veggie toppings. Skip the katsuobushi and top with sliced cherry tomatoes, cucumbers, sweet corn, myoga (Japanese ginger), or natto instead.
  • Add more protein. Top with shirasu (baby anchovies), imitation crab, Salmon Flakes, or Miso Meat Sauce (niku miso) for extra richness.
  • Swap the sauce. Use ponzu, mentsuyu (noodle soup base), or All Purpose Miso Sauce in place of soy sauce. Please note that ponzu and mentsuyu are not vegan/vegetarian.
  • Bring the heat. Try Crunchy Garlic Chili Oil, wasabi, or Quick Korean Fresh Kimchi for a spicy contrast to tofu’s mild flavor.
  • Add seaweed. Try wakame seaweed, shredded dried seaweed, or furikake rice seasoning.
  • Try it hot. Serve Hot Tofu (yudofu) when the weather turns chilly.

Nutrition

Calories: 65kcal, Carbohydrates: 4g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 487mg, Potassium: 183mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 1mg

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Update: This post was originally published on August 17, 2019, updated with new images on August 7, 2023, and republished with more helpful information on July 22, 2026.