Hiyayakko 101 (Japanese Cold Tofu) with 15 best topping ideas

Hiyayakko is a simple, refreshing dish made with chilled tofu and a variety of toppings. It makes the perfect snack or side dish and there's so many ways to enjoy it. Here you can learn all about hiyayakko, its history and 15 of my favourite toppings!

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• What is hiyayakko (冷奴)?
• 15 topping ideas to make the perfect hiyayakko for you
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What is hiyayakko (冷奴)?

Hiyayakko (冷奴) is a dish made with cold, uncooked tofu, cut into large squares and topped with condiments such as spring onions, ginger and dried bonito flakes and soy sauce.

It's a simple yet tasty and refreshing side dish that you can whip up any time, no cooking required!

History of Hiyayakko

Tofu is said to have been brought to Japan from China during the Nara period (710-794), and was subsequently introduced to the aristocracy and samurai families, where it became part of the upper classes' palates.

So tofu was originally a luxury item!

It was not until the mid-Edo period (roughly 1650-1750) that tofu became part of the common households.

According to "Tofu Hyakuchin", a recipe book of tofu dishes published at around the same time, hiyayakko was already well known. So the general theory is hiyayakko existed before the edo period.

Why is it called hiyayakko?

I mean hiyayakko is basically plain, uncooked tofu served with toppings so why is the word "tofu" not included in the name? The answer is simple, tofu was also known as yakko back then.

Cold (hiya) + Tofu (yakko) =Hiyayakko!

It was actually simpler than I thought and yudofu (hot tofu) also appears to have been called "yuyakko".

Kind of tofu to use for hiyayakko

As you might already know, tofu roughly has 2 main types: silken (絹) and firm (木綿). (And in between this there are different levels of "firmness" but that's another story.)

Long story short, there's no rule of which one to use for hiyayakko.

Choose firm tofu for its rich flavour or silken tofu for its light texture, depending on your mood and preference of the day.

I personally prefer to use silken tofu for hiyayakko.

According to a survey conducted by kafura (2021), 65.6% of Japanese people prefer silken tofu for hiyayakko!

As suggested by the name, firm tofu is a lot firmer and has a coarser texture than silken tofu.

Sauce to use for hiyayakko

Another common argument is, which sauce to use for hiyayakko. Again, there's no definitive answer to that.

However, here are the 3 common sauces:

1. Soy sauce
2. Tsuyu sauce
3. Ponzu

The general rule of thumb would be:

• Standard hiyayakko: Soy sauce
• Sweeter taste: Tsuyu sauce
• Refreshing and sour kick: Ponzu

I personally use tsuyu sauce most often.

15 topping ideas to make the perfect hiyayakko for you

Okay, to make this post, I have been eating hiyayakko every single night with different toppings for research purposed. Here I will list my findings with my personal rating.

I hope you will be able to find the best hiyayakko to suit your own tastes!

Grated ginger+Spring onions+Bonito flakes (standard)

These are the most standard hiyayakko toppings:

• Bonito flakes (katsuobushi)
• Grated ginger (ginger paste)
• Chopped spring onions
• Soy sauce

As a Japanese myself, this is the topping combo I think of first.

• Amount: 1 tbsp bonito flakes, 1 tbsp chopped spring onion and 1 tsp grated ginger with soy sauce
• Recommended: For the most simple hiyayakko
• My personal rating: ★★★★★ (5/5)

Tanuki hiyayakko

The word tanuki means Japanese raccoon dog, but in cooking context, it often refers to something with tenkasu (tempura bits) like tanuki udon.

This tanuki hiyayakko consistes of tenkasu, bonito flakes and chopped spring onion!

This is literally one of the best variations of hiyayakko in my opinion because it has some crunch!

• Amount: 1-2 tbsp tenkasu, 1 tbsp chopped spring onion and 1 tsp bonito flake (katsuobushi) with soy sauce or tsuyu sauce
• Recommended: For ultimate hiyayakko
• My personal rating: ★★★★★ (5/5)

Fried onions + Chopped spring onion

A more easily accessible version of tanuki hiyayakko above.

I mean, the main purpose is to create crunchy texture right? If you can't get tenkasu easily, it's definitely worth trying! It adds a pleasant onion-y flavour too.

• Amount: 1-2 tbsp fried onion bits and 1 tbsp chopped spring onion with soy sauce or tsuyu sauce
• Recommended: For easier version of ultimate hiyayakko
• My personal rating: ★★★★★ (5/5)

Natto + Chopped spring onion

I know natto is controversial especially outside Japan, but if you do like natto, go for it!

It really does go nicely with chilled tofu! And if you're a fan of natto, you should also check out my post with 26 different topping ideas!

• Amount: 1 pack of natto, ½ tbsp of chopped spring onion
• Recommended: Someone who likes natto
• My personal rating: ★★★★★ (5/5)

Kimchi + Korean style seaweed

The chemistry between refreshness of cold tofu and spicy kimchi is undeniable.

Such a good combo, and the experience can be enhanced with Korean style seaweed!

If you like kimchi, this is a great option!

• Amount: 3 tbsp kimchi and 1 tbsp Korean style seaweed
• Recommended: Someone who likes kimchi and Korean flavour
• My personal rating: ★★★★★ (5/5)

Mince meat

This is more of a meal like hiyayakko with cooked mince meat! I already have recipes for flavoured mince meat, so you can refer the one of them!

One is from Soba Noodle Salad with Summer Vegetables and the other is from Chicken "Sanshoku Soboro Don" Rice Bowl.

I used the miso flavoured chicken mince from my soba noodle salad recipe in the picture above.

• Amount: 2-3 tbsp of cooked mince (see the detailed recipe above)
• Recommended: Someone who wants to make it meaty
• My personal rating: ★★★★☆ (⅘)

Tobanjan

Do you like spicy food? Then this tobanjan hiyayakko might be for you! This sauce is made with tobanjan, soy sauce, honey, sesame oil and sesame seeds topped with chopped spring onion, nori seaweed and chilli strings. This is actually quite hot so be careful!

• Amount: ½ tbsp tobanjan, ½ sesame oil, 1 tsp soy sauce, 1 tsp sesame seeds, ½ tsp honey topped with 1 tbsp shopped spring onion, 1 tsp kizami nori and chilli strings
• Recommended: Someone who likes spicy food
• My personal rating: ★★★★☆ (⅘)

Salad chicken

Salad chicken is basically a boiled flavoured chicken breast that has been trendy for a while in Japan. This is especially good if you want your hiyayakko more filling and meaty! Recipe for salad chicken and the sauce can be found here.

• Amount: Desired amount of salad chicken and the sauce (you can find the recipe here) topped with chopped spring onions
• Recommended: Someone who wants to make hiyayakko more filling and meaty
• My personal rating: ★★★★☆ (⅘)

Shirasu

Boiled whitebait is a popular topping for many things including rice, natto and tofu!

It gives tofu a bit of fishiness and different texture.

Classic topping!

• Amount: 2-3 tbsp shirasu (boiled whitebait) with soy sauce or tsuyu sauce
• Recommended: Someone who likes shirasu or fish
• My personal rating: ★★★★☆ (⅘)

Mashed umeboshi (pickled plum) and shiso leaves

Classic combo (umeboshi and shiso leaves) on tofu!

If you like sour flavours, this is definitely the one to go for. Mash the flesh of the umeboshi and garnish it with a bit of finely sliced shiso leaf.

• Amount: 1-2 umeboshi and 2 shiso leaves
• Recommended: Someone who likes sour flavours
• My personal rating: ★★★★☆ (⅘)

Grated daikon

Do you like sourness from radish and refreshing food?

Adding grated daikon makes hiyayakko even more refreshing! Highly recommended!

• Amount: 1 tbsp grated daikon with soy sauce
• Recommended: Someone who likes sour and refreshing food
• My personal rating: ★★★★☆ (⅘)

Kimchi + Egg yolk

Classic Japanese and Korean fusion!

We love Korean kimchi and it's a common item in Japanese households. Egg yolk is just the icing on the cake.

But please make sure to use fresh and pasteurized egg.

• Amount: 1 egg yolk and 2-3 tbsp kimchi
• Recommended: Someone who likes spicy and sour flavour
• My personal rating: ★★★★☆ (⅘)

Mashed avocado + Wasabi + Soy sauce

Modern Japanese dishes use a lot of avocados. While it's not used traditionally, we love it, especially with wasabi!

This is a modern twist, yet has Japanese component to it.

If you like mashed avocados, it's worth a try!

• Amount: ½ medium size mashed avocado, 1 tbsp soy sauce and ¼ to ½ tsp wasab (optionally topped with a bit of sesame seed and kizami nori)
• Recommended: Someone who likes avocado
• My personal rating: ★★★★☆ (⅘)

Mentaiko + Cream cheese + Ooba leaves + Black pepper

A delicious combo of mentaiko, cheese and ooba leaves.

It creates a great creamy texture but tofu is already creamy so this one is probably better with firm tofu.

• Amount: 25g mentaiko, 1 tbsp cream cheese, 1 tsp milk, 2 ooba leaves and pinch of pepper
• Recommended: Someone who likes creamy
• My personal rating: ★★★☆☆ (⅗)

Wasabi + Tinned tuna + Soy sauce

If you like tinned tuna, it might be worth trying it on hiyayakko too!

It's really down to whether you like taste of tinned tuna or not, but wasabi and soy sauce make it a good element on tofu.

• Amount: 50g tinned tuna, 1 tsp soy sauce, ½ tsp wasabi (or more if you like more wasabi spiciness)
• Recommended: Someone who likes flavour of tinned tuna
• My personal rating: ★★★☆☆ (⅗)

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