Hiyayakko
Template:Short description Template:Ref improve Template:Italic title Template:Infobox food
Template:Nihongo is a Japanese dish made with chilled tofu and toppings.
Variety of toppings
The choice of toppings on the tofu vary among households and restaurants, but a standard combination is chopped green onion with katsuobushi (dried skipjack tuna flakes) and soy sauce. Other toppings include:
History and background
Hiyayakko is also known as hiyakko or yakko-dōfu. Hiya means cold, and yakko refers to the servants of samurai during the Edo period in Japan. They wore a vest on which the "nail-puller crest" was attached, on the shoulders; therefore, cutting something (e.g. tofu) into cubes was called Template:Nihongo. "Hiyakkoi" or "hyakkoi", the Tokyo dialectal term equivalent to the standard Japanese Template:Nihongo, is also a possible etymology.<ref>Sugimoto, Tutomu (2005). Gogenkai. Tokyo: Tokyo Shoseki Co., Ltd. Template:ISBN.</ref>
In the 1782 recipe book Tofu Hyakuchin, it is said that hiyayakko is so well known that it needs no introduction.Template:Cn
In haiku, hiyayakko is a season word for summer. This is because tofu is often enjoyed cold in the summer, warm and boiled in a broth in the winter.
Gallery
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With crab kamaboko -
With shirasu -
With negi and grated ginger -
The Template:Nihongo
