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Japanese Hiyayako

Hiyayako is chilled tofu.
  Tofu 1 Cup (16 tbs)
  Negi 1 Bunch (100 gm)
  Ginger 1 Tablespoon
  Soy sauce 1 Tablespoon

1. Tofu
There are many kinds of tofu.
Today I bought this tofu at the supermarket.
It has yuzu in it. Yuzu is a kind of small citrus fruit.
This was more expensive than the tofu I usually buy. It was really delicious.

And you need:
2. Negi
If you look negi up in the dictionary it says: leek, spring onion, scallion, chives.
To me, negi looks like a cross between a leek and a spring onion. So I just call it negi.

And you need:
3. Ginger.
This ginger came to Tokyo all the way from Koichi prefecture in Shikoku.

And you need
4. Soy sauce.

First, open the packet.
Put the tofu into a bowl.
Put negi on the tofu.
Put some ginger on top.
Pour some soy sauce over it.
Now it’s ready to eat.

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Recipe Summary

Difficulty Level: 
Very Easy
Japanese Chilled Tofu
You don't really need complicated recipes to cook healthy. And this simple Japanese tofu recipe just affirms that. The video presents an extremely simple tofu dish that makes for a great side dish. Just follow the step-by-step instructions and cook up a delicious, healthy delight.

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