The Japanese dish of cold tofu served with soy sauce and toppings is hiyayakko.
Hiyayakko is chilled tofu served simply with soy sauce and toppings. The tofu may be silken or firm, and common garnishes include chopped green onion, grated ginger, katsuobushi bonito flakes, shiso, daikon, myoga ginger, yuzu, or sliced okra. Its cool, delicate texture makes it a particularly refreshing dish in warm weather.
The name is often explained through Japanese wordplay and Edo-period imagery: hiya means “cold,” while yakko referred to servants associated with samurai households. Cutting tofu into cubes was linked to the shape of the crest on their clothing. The dish is also known as hiyakko or yakko-dofu.
Hiyayakko is frequently contrasted with yudofu, in which tofu is simmered in broth and served hot. It is also different from agedashi tofu, which is lightly coated, fried, and served with a dashi-based sauce. In haiku tradition, hiyayakko is a seasonal word associated with summer.