Hi Lion! It’s great dish for summertime (and winter is hot tofu / yudofu). Update: This post was originally published on August 17, 2019. Please do not use my images without my permission. It’s a great addition to a main dish (when you need one more dish to the table), and it can be a good meal on a hot summer day when you don’t feel like eating. Notify me of followup comments via e-mail. If you don’t eat right away, water start to come out. i love your website! I have a question if you don’t mind! It really HAS a delicious flavor! It’s à story about three sisters who live in Kamakura, and a younger half sister who comes fr.o.m. All images and content on this site are copyright protected. Hiyayakko is a cold tofu salad with some toppings and soy sauce. All rights reserved. I love eating cold tofu with just some Boruto flakes and masago. Recipe by Namiko Chen of Just One Cookbook. When you eat uncooked tofu like Hiyayakko, you want to have that kind of quality tofu. Will continue to chk out ur wonderful blog! Drain the tofu for 10-15 minutes by wrapping a paper towel around or over a flat bamboo sieve. Even though the tofu we can buy here is not as great as hand-made tofu, we can prepare it in a way that tastes delicious. Thank you for your kind feedback. Japanese Cooking 101 © 2018 Oishii America. Your generosity is much appreciated! You must hydrate wakame if you’re using dried wakame. . If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Hi Grace! Does this dish taste the best with SOFT tofu, or does any firmness work? For many fun variations, feel free to switch up the toppings. I'm Nami, a Japanese home cook based in San Francisco. . :) More about tofu in this article: http://www.seriouseats.com/2014/06/shopping-cooking-guide-different-tofu-types.html. The photos and recipe were updated in November 2013. But that’s just the way it is… so we usually prepare right before serving. Thanks for more topping ideas!! If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! Any tips on how to achieve the ‘balance’ between the tofu and the toppings? I’m so happy you are enjoying Japanese food at home. Yes, the quality of tofu is very important when it comes to a simple dish like this. It’s the kind of food that makes me wish I grew up in Japan eating healthier, simpler foods than I did in my childhood. This is sublime. Silken tofu also contains a lot more liquid, so you need to drain the tofu for 10-15 minutes prior to serving. Hi Leila! If you live in Japan, you can buy tofu from supermarkets, but also from tofu shops in almost any town (is that still true?.. This and cold ochazuke have become my secret quick summer meal weapons this year. Dashi powder – https://www.justonecookbook.com/dashi-powder/ Bonito flakes (Katsuobushi) – https://www.justonecookbook.com/dried-bonito-flakes-katsuobushi/. And a local summer festival with water fireworks that seems to be very popular? Usually i steam or fry the tofu. However, it is almost impossible to get outside Japan unfortunately. hello! All tofu is ready to eat out of the package. Haha I like the way you described this dish – distant cousin. Sign up for the free Just One Cookbook newsletter delivered to your inbox! Before you bring it to the table, have a quick check at the dish. I also like putting Kimchi on my Hiyayakko too. I hope) where they make fresh hand-made tofu daily. Drizzle soy sauce or other sauce of your choice right before you enjoy. Fresh tofu has a stronger soy bean flavor than packaged tofu you can buy in the US, and it almost doesn’t need any more flavoring. Slice green onions very thinly. In the movie, the sisters introduce their younger sister into eating raw chirimen jako on donburi or as a sandwich(? I’m really impressed by ur dedication considering that u just started ur blog n iodate 3x a wk…with 2 young kids in tow I love cold tofu too n wanted to share 3 ways that I do it…. In Japan we have different types of wakame (non-dried, large wakame, etc etc) but usually outside of Japan, we only get dried ones. Hiyayakko (冷奴) is Japanese chilled tofu that is served as an appetizer or side dish. Soft tofu is usually marked as “soft” or “silken (Kinugoshi).”  However, it is totally up to you. You do not need to press the tofu in this recipe as you don't want to retain some moisture in the tofu. Instead of ginger, I used fresh lime drops as topping, with green onions and soy sauce and it was sublime! Hi Apple Girl! Yamagata to live with them. For a vegan or vegetarian version, you can definitely skip katsuobushi and top with tomatoes or other vegetables. . . Pour some soy sauce or Ponzu Sauce on top. Cut into 4 pieces. It is amazing actually to be able to find how many kinds of tofu are available at American supermarkets. Yeah it should be Umeshu. Thank you. Hi Nami, I have been checking out some food blogs recently n chanced upon yours. If you see any water being released from the tofu, gently tilt the serving plate and discard the water. As the chilled tofu is mild in taste, it complements an amazing range of flavors and textures. I hope) where they make fresh hand-made tofu daily. Hiyayakko is a Japanese chilled tofu appetizer and it’s usually served during the summertime. Hi Flora! Yesterday I saw Hirokazu Koreeda’s latest movie, Umimachi diary, have you seen it? Once the liquid is drained, cut it into 4-6 pieces. I put together this dish for the first time today (terrible Summer heatwave outside), and honestly I didn’t expect much, but to my surprise, this was the dish that made me really understand the real taste of good quality tofu. I guess u can use ham or bacon n bake or fry for the same crispy crunch. Thanks, Hi Lee, Hiyayakko (cold tofu) is usually served in summer time and the main purpose of serving this appetizer is to refresh you and get some appetite before main course. It’s a popular dish to serve in the summertime along with Edamame. Hi Genus! . I don’t know if someone already asked this, but just to double check, you don’t have to drain the tofu? (adsbygoogle = window.adsbygoogle || []).push({}); Hiyayakko is a cold tofu salad with some toppings and soy sauce. Design by, (you can also use Ponzu or Mentsuyu (noodle soup base) as well, but they are not vegan/vegetarian). Before you bring it to the table, have a quick check at the dish. You can unsubscribe at any time by clicking the link in the footer of our emails. Once the liquid is drained, cut it into 4-6 pieces. If you love our recipes, please donate to support the site. A touch of sweet, salty, tangy or spiciness can add so much zing to a simple dish. What a perfect way to use up my silken tofu! Thanks for sharing your 3 ways of eating cold tofu! Hi Nami, is it safe to eat an uncooked tofu? They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Your email address will not be published. And we have an easy recipe for that too! It is fresh and cold, and perfect for hot summer. Thanks so much for letting me know. These are all spicy and strong condiments and seasoning, and that makes this tofu dish tasty. I added ginger, soy sauce, and sesame oil, it was fantastic.


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