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Hiyayakko (冷奴, "cold tofu") is a Japanese dish made with chilled tofu and toppings.
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:
Hiyayakko is also known as hiyakkooryakko-dōfu. Hiya means cold, and yakko refers to the servants of samurai during the Edo periodinJapan. 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 "cutting into yakko" (奴に切る, yakko ni kiru). "Hiyakkoi" or "hyakkoi", the Tokyo dialectal term equivalent to the standard Japanese "hiyayaka" (冷ややか), is also a possible etymology.[1]
In the 1782 recipe book Tofu Hyakuchin, it is said that hiyayakko is so well known that it needs no introduction.[citation needed]
Inhaiku, 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.
