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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 (Japanese Cold Tofu)

by Namiko Hirasawa Chen
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.
Prep: 10 minutes
Total: 10 minutes
Servings: 4

Ingredients

Servings: 4

For Serving

US Customary - Metric

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 fresh 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

The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.

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