Cold Tofu (Hiyayakko) is a Japanese chilled tofu appetizer and it’s usually served during the summer time. This dish can be versatile as you can be very creative about toppings and seasoning. Don’t put too much seasoning or else you will not taste the delicate flavor of the tofu. The most common Hiyayakko has toppings of just bonito flakes, green onions, grated ginger and season with a little bit of soy sauce. Be creative and find your favorite way to enjoy chilled tofu.
Before going to the recipe, I want to thank you for stopping by Food Lovers Website to check my interview with Correen. Have a wonderful Wednesday!
Ingredients:
- 1 silken tofu
- Katsuobushi (bonito flakes)
- Shiso leaves, some julienned, some for decoration
- Chopped green onion
- Chopped black forest ham
- Chopped tomatoes
- Sliced cucumber
- Corn kernels
- Wakame
- Chirimen Jako
- Plumpaste
- Grated ginger
- Toasted sesame seeds
- Soy sauce
- Ponzu
- Mentsuyu
- Yuzu
- Wasabi
- Karashi mustard
- Yuzu Kosho
- Please see Pantry for unfamiliar ingredients.
Topping Ideas
Seasoning Ideas
Instructions:
- Cut chilled tofu in halves or quarters depending on the size of tofu and serve in individual plates/bowls.
- Put your favorite toppings on top of tofu.
- Season with one of your choices.
Copyright 2011-2013 Just One Cookbook. All rights reserved.
Enjoy!
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 62 comments… read them below or add one }
Wow!!! That dish full of seasoning O___O
I love the dish with all the condiments! I too love hiyayakko, I’m actually working on a post about it too! I love all the different combos you did, I never thought of adding ham, corn, tomato etc. Beautiful pictures again, Nami
Stunning presentation Nami! And that plate with all the toppings looks soooo beautiful! Buzzedddd!!!
Yes Nami stunning presentation!! I love the plate! Such a beautiful, healthy dish! Bravo Nami!
Nami, what an amazing presentation of the ingredients! I would love to have such a cute plate on my table! I think we are linked by telepathy. I feel as if you had posted it especially for me: it has been so hot for several days, I crave this tofu dish even without knowing how it tastes. I simply feel it would be so coooooooling.
Really, excellent idea with the toppings! Your photos get more and more beautiful! Some (like me) should learn from you! The last one is simply a piece of art.
Oh, I want this for lunch it looks so pretty & delicate. I love all your dishes and soy sauce container. I wish there was a good Japanese restaurant here that served everything you post with all your beautiful coockeery too, that would be lovely!!
Absolutely beautifully presented! It looks so lovely and sounds delicious!
I love silken tofu. I’ve tried to make it myself, but the powder tasted very chemical. It takes lots of skills and a good “sifu” to teach you how to make it from scratch. Unfortunately I haven’t found anyone who can teach me…yet =)
I haven’t made this type of tofu dish before but your pictures are stunning! Love the topping plate; it’s just too cute.
I normally use silken tofu for dessert with some ginger simple syrup. It melts in your mouth and the ginger gives it a great kick! I’m sure you’ve heard of this dessert.
Yum! The photos look great — really
and I love all the topping options. Congrats on the interview and heading over to read.
I love this post! So informative!!
Great photos, and really interesting way of presenting the food. I haven’t seen this kind of plate before.
This is such a great post. Never had something like this but i would make for such a great party food! Headed to read your interview!
Your photos are stunning as always, Nami! I need to bite the bullet and try some tofu recipes…and this looks like a simple place to start. Always something wonderful happening here~
Love the presentation! and that’s one good looking plate too!
All the suggested toppings look so delicious! Hmmm….I can’t really decide which one to start first now. Congrats on the interview!
That looks so good! Cold tofu is great! I love the idea of playing around with toppings and making your own combinations! I will definitely try this out!!
Hi Nami,
The pictures are gorgeous! can’t wait to try this dish!
-Kim Chiu
There is never a dish of yours I don’t want to try, Nami! This looks just so summery and inviting.
Cold noodles and now cold tofu! I love these great summer dishes!!!
Oh WOW Nami, this looks so beautiful! I grew up eating cold tofu with soy sauce and green onions as topping, and I just love how refreshing they are. Yours look 100 times better!
Gorgeous! You’ve really out done yourself this week Nami. Where did you get that serving platter? I think I’m in love. Bookmarking this recipe for sure!
Hi Susan! I got the platter from TJ Maxx Home Goods!
I like that cute topping tray that you have! What an array of lovely presentation of the dish. It feels like a buffet and they all taste delicious with different toppings! Oh, I can only have one?
Have a wonderful day, Nami!
~ ray ~
Wow Ive never seen something like this, thanks for exposing me to this type of Japanese dishes. If you have a restaurant I will be an avid customer.
Stunning presentation! You’re making tofu look more and more appealing to me.
I like the addition of ham on top.
What a simply elegant dish. I would (almost) feel guilty about messing about the plate.
You know my mom does something very interesting which you may want to try. You heat up some sesami oil and pour it over tofu. It gives you a very nice aroma as well as nice flavor!
Oh what a nice idea! I never used sesame oil for hiyayakko! I have to give it a try! Thanks!
So many choices…really great idea, and awesome presentation with gorgeous pictures. Nice post Nami, thank you for sharing such a great combination of flavors!
Learning so much from you..Japanese food is darn healthy..I love the assortments of things to go with tofu..what a healthy meal!
I saw a beautiful diptych here in the morning..Anyhow you pictures are always so bright and colorful Nami..Love them!
P.S. You changed the picture right?
I hope you are having a great day!
Nami, this cold tofu is perfect for the warm days…and I love how you add all the toppings, not only brings color to the dish but lots of flavors.
Hope you are having a great week
Oh, I just love this. Tofu is a huge favorite of mine, I eat it at least twice a week and always cooked in some way. This has changed my mind. Such a lovely presentation and very cooling for the summer.
This looks like a beautiful dish. I love the subtlety of it.
Thats an awesome condiments plate! What a good selection! I did “Harumi’s” version, do you have her cookbooks? Its the one with Ricotta on the silken tofu with shiso and a soy/sugar/mirin sauce. SOOOOO good!
Hi Lindsey! Ricotta? What a great fusion. I have to try the combination of Shiso and ricotta!!
Beautiful Nami!!!! I am learning such new ways of eating, I have never tried cold tofu. But after reading this I sure will. I must say your recipes are so healthy and beautiful Yum Yum yum… Quick question do you prefer medium or soft tofu for this?
I like soft tofu for this dish, but I know medium tofu is also used sometimes. So I guess it’s up to your preference.
Nami, your tofu looks so delicious. Lovely presentation.
Can you just use any kind of store-bought tofu for this, I wonder? I ask because a lot of store-bought tofu I get (most of them made in usa) have a funky smell! So different from the ones I can get in Korea– fresh made with real soybeans.
I usually buy tofu from Japanese market and it doesn’t have the “funky” smell problem. That’s not good if you try to eat tofu without cooking…. I know we have very less selections here compared to Korea or Japan, but I am glad we can at least find tofu… I’m sure some people can’t even find in nearest supermarket.
What an excellent hot summer idea! I love the way you display all the different toppings in that cute tray. It looks so appetizing that way, and I bet the kids will eat a lot!
What gorgeous photos! I love that dish with all the little spaces! Congrats on the interview, great job!
I love cold tofu Japanese style in winter but I think there are also many wonderful Japanese tofu for winter too and one of my fave is agedashi with the beautiful broth. I need to get that plate of yours!
What a delightful way of serving tofu! Lovely presentation, Nami!
What I like the most about this dish is that there is no cooking required! Yeeaaay…and it looks delicious too with all those toppings, I won’t know which one to choose so I’ll have all of them
. Just put them all on top of a very BIG block of tofu! Im so greedy, aren’t I? Btw, I really like your condiments plate, I need one just like that…
I really love your dish with the accompaniments – everything looks so pretty served that way. I really should try tofu again.
Mandy
Have a happy day.
Talk about loaded with flavor!
AMAZING recipe Nami
Thank you for sharing
What a beautiful plate! Perfect for condiments and little nibbles
love the refreshing tofu dish too 
Such amazing presentation and beautiful props u used here
What are Bonito Flakes and how do you keep coming up with all these fantastic recipes. You are Wonder Woman in the kitchen!
Thanks Sandra!
Bonito flakes are called Katsuobushi in Japanese. These flakes are small pink-brown shavings from dried, fermented and smoked skipjack tuna. It’s often used as a flavoring and topping for Japanese dishes, as well as Japanese fish base stock called “dashi”. I know that was too much information at once. =P
I LOVE your photo it’s absolutely stunning! Thanks for sharing, as always your posts are wonderful and extremely appealing to the eye. =]
Gorgeous photos Nami! I love the look of this dish!! So Yummy!
This looks so beautiful and that plate with toppings is just so cute, love all the colorful options!
i love that plate with all the little compartments. i want to try this, now.
I love my tofu hot, but your photos are sooooo tempting!!!
Glad that I found your site. I love cold or hot tofu dishes. We now have a local Izakaya that serves out of this world “tapas” style dishes. These suggestions for serving the cold tofu will be great!!!! Quick, healthy, delicious what more could you want? Thank you.
Very Nice.
I have a question if you don’t mind! You suggest to be creative in using the toppings and that can goes limitless as you have shown. But what are the main essence of making this dish (as a guiding principles) – the freshness of the topping & tofu?, etc? Any tips on how to achieve the ‘balance’ between the tofu and the toppings?
Thanks
Hi Lee, Hiyayakko (cold tofu) is usually served in summer time and the main purpose of serving this appetizer is to refresh you and get some appetite before main course. I personally enjoy the cold tofu texture on my tongue, so I like simple toppings and seasonings. But let’s say if you like spicy sauce, that works fine too – as long as it goes with tofu. I wouldn’t put warm ingredients on top as it’s sort of defeat the purpose… I hope I’m answering your questions here… My kids’ focus is more on toppings so they go crazy with corns and hams. So it’s really up to you. If you use very good tofu, then I will keep it minimal – bonito flakes, green onions, ginger, and soy sauce to bring tofu flavor… Hope this helps.
Hi Nami, I have been checking out some food blogs recently n chanced upon yours. I’m really impressed by ur dedication considering that u just started ur blog n iodate 3x a wk…with 2 young kids in tow
I love cold tofu too n wanted to share 3 ways that I do it…. Toppings options r a) crispy pork floss…this is stronger in taste n crispier than bonito flakes n very Sporean, b) chilled century eggs which are cubed, with a dash of spring onions, c) short thin strips of luncheon meat, bakedor fried till crispy…. I guess u can use ham or bacon n bake or fry for the same crispy crunch. Personally, I like the original taste of chilled tofu but family members may prefer seasoning sauce drizzled over tofu. I wld use a very simple combinationof sesame sauce with s lil oyster sauce, stirred till both r well mixed.
I know above suggestions r so un-Japanese so u may say they are ‘Singaporean localized’……. Will continue to chk out ur wonderful blog!
Hi Michelle! Thank you for finding my blog and I’m happy to hear you enjoy my blog.
Thanks for sharing your 3 ways of eating cold tofu! I’m sure everyone can take advantage of extra recipes from you – I love your Singaporean localized way!
All I have been using is some Ponzu, grated ginger, chives (we grow them), and bonito flakes. I can’t imagine using hot toppings, as like you said, it would defeat the purpose of the dish. I have been eating this for breakfast (before I go to sleep as I work until 8 a.m.) when I don’t feel like making Okayu with Umeboshi.
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