Hiyayakko (冷奴)

Hiyayakko — literally "cold tofu" — is one of Japan's most beloved summer dishes, eaten since the Edo period when vendors sold chilled silken tofu from wooden buckets. Its genius lies in doing almost nothing: a pristine block of silken tofu served cold with a few precisely chosen toppings lets the delicate, milky flavour of fresh tofu speak for itself. It is the Japanese embodiment of cooking philosophy over cooking technique.

Serves: 2

Ingredients

• 300 g (10.5 oz) silken tofu (kinugoshi-dofu), well chilled
• 2 tbsp (30 ml) soy sauce
• 1 tsp (5 ml) toasted sesame oil
• 2 cm (3/4 inch) fresh ginger, finely grated
• 2 spring onions (scallions), thinly sliced
• 1 tsp toasted sesame seeds
• Small handful of katsuobushi (bonito flakes), optional
• A few drops of ponzu, optional

Instructions

1. Chill the tofu in the refrigerator for at least 1 hour before serving, or place in a bowl of iced water for 15 minutes to ensure it is very cold.
2. Drain the tofu thoroughly and gently pat dry with kitchen paper. Handle it carefully — silken tofu breaks easily.
3. Slice the block into two portions and place each in a small deep bowl or dish.
4. Mix the soy sauce with the sesame oil in a small bowl.
5. Top each portion of tofu with grated ginger and sliced spring onions.
6. Scatter over the sesame seeds and katsuobushi if using.
7. Drizzle the soy-sesame dressing over the tofu just before serving. Eat immediately while cold.

Cook's Notes: The quality of tofu matters enormously here — seek out fresh silken tofu from a Japanese or Asian grocery if possible. Keep all components cold; even the serving bowls can be chilled in the freezer for 5 minutes. Vegan version: omit bonito flakes and use tamari instead of soy sauce. In Japan, myoga (Japanese ginger bud), shiso leaves, or natto are also popular toppings.