Hiyayakko

Hiyayakko is a refreshing Japanese dish, perfect for hot summer days. It's made with chilled tofu and a variety of flavorful toppings. While the toppings can vary based on personal preference or regional differences, a classic combination includes chopped green onions, katsuobushi (dried tuna flakes), and a splash of soy sauce. Additionally, garnishes such as perilla leaves, yuzu rind, daikon radish, myoga ginger, grated ginger, sliced okra, plum paste, or mustard might be used.

The name "hiyayakko" has historical roots. It's also known as "hiyakko" or "yakko-dōfu." During the Edo period, samurai servants called "yakko" wore vests with unique crests, and the practice of cutting tofu into cubes was referred to as "cutting into yakko." This dish is strongly associated with summer and even appears as a seasonal word in haiku poetry. While tofu is enjoyed cold in the summer, it is frequently served warm in broth during the winter.

An old Japanese text, the Tofu Hyakuchin, mentions that hiyayakko is so renowned that it scarcely needs an introduction. It is a culturally significant dish, cherished for its simplicity and refreshing qualities.