Hiyayakko

is a popular made with chilled tofu and toppings. It is usually served during the summer season. There are two kinds of tofu used in hiyayakko: ''kinugoshi'' , which is more frequently used, and the less common ''momen'' .

Hiyayakko can be served with ordinary meals or with beer. It is best made with fresh tofu. In winter, is served more often than hiyayakko.

Variety of toppings

The choice of toppings on the tofu vary among households and restaurants, but a standard combination is chopped with katsuobushi and soy sauce. Other toppings include:
* perilla leaf
* ''yuzu'' rind
* sliced
* grated ginger
* sliced okra
* plum paste
* mustard

History and background

Hiyayakko is also known as ''hiyakko'' or ''yakko-dōfu''. ''Hiya'' means cold, and ''yakko'' refers to the servants of samurai during the Edo period in Japan. They wore a vest on which the "nail-puller " was attached, on the shoulders, therefore cutting something into cubes was called . ''"Hiyakkoi"'' or ''"hyakkoi"'', the Tokyo dialectal term equivalent to the standard Japanese , is also a possible etymology.

In the , it is said that hiyayakko is so well-known that it needs no introduction.

In haiku, hiyayakko is a for summer.