Hiyayakko (cold tofu)

Hiyayakko is a simplest tofu dish.
If you want to enjoy the taste of tofu ,you should try it. and it's good for summer.
We usually wash tofu in water but lightly. Then put it into bowl with water and chill it in the refregirator in a few hours.
After that we drain off the water, and cut it to big dice, and serve on the plate.
Topping is variously. finely sliced green onion, shaved dry bonito, grated ginger, shiso leaves, sliced myoga, and so on.
In this photo, topping is sliced myoga and shiso leaves.
We usually put soysauce on top, and eat.

Tofu is an exellent health food. It is low in calorie, but rich in high quality protein.
Tofu is a food that digest absorption easily, because tofu is made of soy milk.

Hiyayakko is also popular dish in Izakaya(Japanese pub). It is also good for sake or beer.

Ume no Hana

www.umenohana.co.jp

Adding Umami to Tofu

Soak the tofu in water with kombu for one hour. Also, when it cooks in yudofu it will not break apart.

Tofu

200 cc. tonyu
1 egg yolk

Heat over low heat.

Toppings for Tofu

Tofu came to Japan from China in 1183. There are several types of tofu:

1. Kinugoshi dofu (firmer texture)
2. Momen dofu (softer texture)
3. Oboro dofu (so soft that it is held together in a bamboo basket)
4. Yaki dofu (grilled tofu, often used for sukiyaki)
5. Okara are the lees left over from making tofu. This is the bran of soybeans that is filtered out to make tonyu (soy milk). It is extremely nutritious and often used for a dish called unohana that incorporates shiitake mushrooms, carrots, pea pods and some seasonings.

In the winter, you can have yudofu, or tofu warmed up in hot dashi.
In the summer, hiyayakko, is chilled tofu.

Garnish the tofu with toppings such as:

extra virgin olive oil and sea salt
myoga, julienned
shiso leaves, julienned
green onions, finely chopped
shoga ginger, grated
sansho, green onions and salt
tomato and salt
umeboshi paste, katsuo flakes, green onions, toasted sesame seeds, ichimi togarashi, sesame oil, and soy sauce
umemiso - umeboshi paste, honey, and miso