Hiyayakko

File:Hiyayakko with bonito flakes and welsh onion 2.jpg

A standard combination is chopped green onion with katsuobushi (dried skipjack tuna flakes) and soy sauce.

Template:Nihongo is a Japanese dish made with chilled tofu and toppings.

Variety of toppings

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Hiyayakko topped with katsuobushi, grated ginger and chopped green onion.

The choice of toppings on the tofu vary among households and restaurants, but a standard combination is chopped green onion with katsuobushi (dried skipjack tuna flakes) and soy sauce. Other toppings include:

• perilla leaf
• yuzu rind
• daikon radish
• sliced myoga ginger
• grated ginger
• sliced okra
• plum paste

History and background

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The Template:Nihongo

Hiyayakko is also known as hiyakko or yakko-dōfu. Hiya means cold, and yakko refers to the servants of samurai during the Edo period in Japan. They wore a vest on which the "nail-puller crest" was attached, on the shoulders; therefore, cutting something (e.g. tofu) into cubes was called Template:Nihongo. "Hiyakkoi" or "hyakkoi", the Tokyo dialectal term equivalent to the standard Japanese Template:Nihongo, is also a possible etymology.<ref>Sugimoto, Tutomu (2005). Gogenkai. Tokyo: Tokyo Shoseki Co., Ltd. Template:ISBN.</ref>

In the 1782 recipe book Tofu Hyakuchin, it is said that hiyayakko is so well known that it needs no introduction.Template:Cn

In haiku, hiyayakko is a season word for summer. This is because tofu is often enjoyed cold in the summer, warm and boiled in a broth in the winter.

See also

• List of tofu dishes
• Template:Portal-inline

External links

• Hiyayakko – Japanese Basic Recipes Bob & Angie