A great, easy dish for a hot summer’s day is hiyayakko — chilled tofu with various toppings.
Hiyayakko has been popular since the Edo Period (1603-1868). It was so ubiquitous that “Tofu Hyakuchin,” a bestselling tofu cookbook published in 1782, says that “one need not describe hiyayakko since it is so well known.”
Unable to view this article?
This could be due to a conflict with your ad-blocking or security software.
Please add japantimes.co.jp and piano.io to your list of allowed sites.
If this does not resolve the issue or you are unable to add the domains to your allowlist, please see this support page.
We humbly apologize for the inconvenience.
In a time of both misinformation and too much information, quality journalism is more crucial than ever.
By subscribing, you can help us get the story right.
SUBSCRIBE NOW
PHOTO GALLERY (CLICK TO ENLARGE)
With your current subscription plan you can comment on stories. However, before writing your first comment, please create a display name in the Profile section of your subscriber account page.