Cold Tofu

Cold tofu, also known as hiyayakko (冷奴) in Japanese, is a simple and popular Japanese dish consisting of chilled tofu served with various toppings. While preparation methods vary, the core element is always fresh, soft (silken or firm) tofu served cold.

The dish is prized for its refreshing taste and ease of preparation, making it a common summer food. It is typically served as an appetizer or a light meal.

Common toppings for cold tofu include, but are not limited to:

• Soy sauce: A fundamental condiment.
• Katsuobushi (dried bonito flakes): Adds umami flavor.
• Green onions (scallions): Provide a fresh, sharp taste.
• Grated ginger: Adds a spicy and aromatic element.
• Myoga (Japanese ginger): Offers a more delicate ginger flavor.
• Shiso leaves: Provides a minty and slightly anise-like taste.
• Sesame oil: Adds richness and nutty flavor.
• Sesame seeds: Enhance the nutty flavor and provide texture.
• Kimchi: For a spicy and fermented kick (more common in Korean-influenced preparations).
• Spicy miso: A savory and spicy addition.

The type of tofu used can vary. Silken tofu is often preferred for its smooth and delicate texture, while firmer tofu holds its shape better and offers a more substantial bite. The choice of tofu and toppings depends largely on personal preference.

Cold tofu is considered a healthy dish due to the high protein content of tofu and the relatively low-calorie count. It's a versatile dish that can be adapted to various dietary needs and preferences.