Hiyayakko

Name: Hiyayakko
Prep time: 5 min
Total time: 5 min
Ingredients: 300 g silken tofu, well chilled, drained and cut into 2 blocks; 1 tsp fresh ginger, finely grated; 1 spring onion, very finely sliced; 1 tbsp soy sauce; 2 g katsuobushi (bonito flakes), flakes, for scattering (optional); ½ tsp toasted sesame oil (optional)

Non-vegetarian

冷奴 · hiyayakko

A block of cold silken tofu topped with grated ginger, spring onion and a drizzle of soy sauce — a no-cook summer side ready in minutes.

Hiyayakko is a Japanese side dish, ready in about 5 minutes and made with silken tofu and soy sauce. It serves 2 and is rated beginner to cook.

Start cooking

Hiyayakko , a chilled block of tofu, topped with bonito flakes and Welsh onion — Photo: Dllu / Wikimedia Commons · CC-BY-SA-4.0

Prep: 5 min
Cook: 0 min
Total: 5 min
Serves: 2
Level: Beginner
Calories: 99

Ingredients

2 side servings

300 g Silken tofu (opens in a new tab), well chilled, drained and cut into 2 blocksContains soy
1 tsp (2 g) Fresh ginger (opens in a new tab), finely grated
1 (15 g) Spring onion (opens in a new tab), very finely sliced
1 tbsp (17 g) Soy sauce (opens in a new tab)Swap: Tamari (Use tamari labelled gluten-free to avoid wheat.)Contains soy, wheat, gluten
2 g Katsuobushi (bonito flakes) (opens in a new tab), flakes, for scattering (optional)Contains fish
½ tsp (2.5 g) Toasted sesame oil (opens in a new tab) (optional)Contains sesame

Equipment

Method

1
Step 1
Gently lift the tofu onto a plate and let it drain for a minute, tipping away any water that collects.
- 2 min
2
Step 2
Place each block in a small dish and top with ginger, spring onion (opens in a new tab) and bonito flakes (opens in a new tab).
- 2 min
3
Step 3
Drizzle with soy sauce (opens in a new tab) (and sesame oil (opens in a new tab) if you like) just before serving.
- 1 min

About this dish

Origin: Japan · Well documentedMore food from Japan
Dish: Lunch · Dinner · Side dishes · Appetizers & starters
Cooking method: No-cook
Taste: fresh, umami, refreshing, mild
Diet: Pescatarian · Dairy-free · No nut ingredients · Low-carb
All labels
Pescatarian · Non-vegetarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · DASH-style
Without the optional extras: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarianWorked out from the ingredients. How labels work
Good for: Everyday · Budget-friendly · Minimal cleanup
Cook more with: Silken tofu · Soy sauce · Fresh ginger · Spring onion

Allergens

Contains, can be adapted: Fishfrom katsuobushi (bonito flakes)
Contains, can be adapted: Wheatfrom soy sauce
Contains, can be adapted: Glutenfrom soy sauce
Contains: Soyfrom silken tofu, soy sauce
Contains, can be adapted: Sesamefrom toasted sesame oil

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

99 kcal per serving

Calculated

1 serving ≈ 167 g · recipe makes 2

Where the energy comes from

Protein 43%
Carbohydrate 11%
Fat 46%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	99 kcal	59 kcal
Protein	11.6 g	6.9 g
Carbohydrate	2.9 g	1.7 g
Net carbohydrate	2.3 g	1.4 g
Sugars	1.3 g	0.8 g
Added sugars	0 g	0 g
Fibre	0.6 g	0.3 g
Fat	5.6 g	3.4 g
Saturated fat	0.8 g	0.5 g
Trans fat	0 g	0 g
Cholesterol	0 mg	0 mg
Sodium	480 mg	288 mg
Salt equivalent	1.2 g	0.7 g

Vitamins & minerals per serving

Potassium: 242 mg
Calcium: 175 mg
Iron: 1.9 mg
Magnesium: 49 mg
Vitamin A (RAE): 4 µg
Vitamin C: 2 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 72 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: katsuobushi (bonito flakes), toasted sesame oil.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Use the best, freshest tofu you can find — it's the whole dish.

Common mistakes

Serving the tofu barely cool — it should be properly chilled.
Pouring soy sauce on too early so the tofu sits in a salty puddle.

Serve with

Serve alongside grilled fish or as a cool starter on a hot day.

Food safety

Keep silken tofu refrigerated until serving and eat within 2 hours of plating; once opened, store leftover tofu covered in fresh water in the fridge for up to 2 days.

Storage

Assemble just before eating.

Variations

Korean-style: Top with a soy, sesame and gochugaru dressing.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 26 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Silken tofu, well chilled, drained and cut into 2 blocks300 g
Katsuobushi (bonito flakes), flakes, for scattering (optional)2 g

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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