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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.”

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