RECIPE: Hiyayakko Chilled Tofu



Hiyayakko is a traditional Japanese dish that is often served during the warm months in spring and summer. This recipe is not only very easy to make, but also a great way to eat a delicious, healthy dish at any time.

There are many different types of tofu available and some are of course better than others for making Hiyayakko. To get the best tofu, you will need to find something fresh and of high quality. Find our recommendations below.


• Spring Onions
• Grated Ginger
Katsuo-bushi bonito fish flakes
Soy Sauce


1. Keep the tofu chilled in the refrigerator until you are ready to cut it into sizes for serving. Make each serving approximately 6cm wide and 4cm high.

2. Prepare the spring onion by washing it then finely slicing into small pieces. You can also grate some fresh ginger here to compliment the spring onion.

3. Place the block of tofu on a small dish and garnish the top with your sliced spring onion, grated ginger and a handful of katsuo-bushi. Finish with a small amount of soy sauce, but not so much as to distract from the delicate soy flavour.

4. That’s it. I told you this recipe was easy to make!


• The tofu that you use for making Hiyayakko is very important. Fresh tofu is the best option as it will be ready to use immediately and has a delicious flavour.

• Why not try using one of Japan’s premium brands of tofu and use Otokomae Tofu. How convenient, Japan Centre has just made this amazing tofu available online! Check out Otokomae tofu here.

• If you are using fresh tofu that comes packaged in a liquid, rinse the block of tofu in clean water a few times before you cut it.

• You can try other toppings for Hiyayakko such as Japanese karashi mustard, shiso leaves or a citrus flavoured sauce called yuzu.

• In Japanese, Hiya means cold and Yakko is an old term which means to cut something into cubes.