Hiyayakko to Natto no Tare

Hiyayakko — chilled silken tofu — is a beloved summertime dish across Japan. This version pairs it with a sticky, pungent natto dressing that amplifies the tofu's mild creaminess with deep fermented umami. The contrast of silky-cold tofu against the intense, tangy natto sauce is quietly addictive.

Serves: 4

Ingredients

• 600g (1.3 lb) silken tofu (kinugoshi tofu), drained
• 2 packs (80g / 3 oz each) natto (fermented soybeans), at room temperature
• 2 tbsp (30ml) soy sauce
• 1 tbsp (15ml) rice vinegar
• 1 tsp sesame oil
• 1 tsp caster sugar
• 2 spring onions, finely sliced
• 1 tsp freshly grated ginger
• 1 tbsp toasted white sesame seeds
• A few shiso leaves or baby shiso, torn (optional)
• Ichimi togarashi or shichimi, to serve

Instructions

1. Chill the silken tofu in its package in the refrigerator for at least 1 hour. When ready to serve, drain carefully and cut into 4 equal slabs. Arrange on individual plates or a large serving platter.
2. In a bowl, combine natto with the included sauces (if any), soy sauce, rice vinegar, sesame oil, and sugar. Stir vigorously with chopsticks for about 1 minute — this aerates the natto, developing its characteristic sticky threads and mellowing the flavour.
3. Fold in the grated ginger and half the spring onions.
4. Spoon the natto mixture generously over each tofu slab.
5. Garnish with remaining spring onions, sesame seeds, torn shiso if using, and a pinch of ichimi.
6. Serve immediately while tofu is still cold.

Cook's Notes: The vigorous stirring of natto (some say 50–100 times!) is traditional and does genuinely improve the texture. Use the freshest silken tofu you can find — older tofu becomes watery. This dish is ready in minutes and needs no cooking whatsoever.