Hiyayakko
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Hiyayakko (
Variety of toppings
[edit]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:
- perilla leaf
- yuzu rind
- daikon radish
- sliced myoga ginger
- grated ginger
- sliced okra
- plum paste
- mustard
History and background
[edit]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 "cutting into yakko" (
In the 1782 recipe book Tofu Hyakuchin, it is said that hiyayakko is so well known that it needs no introduction.[citation needed]
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.
See also
[edit]References
[edit]- ^ Sugimoto, Tutomu (2005). Gogenkai. Tokyo: Tokyo Shoseki Co., Ltd. ISBN 978-4-487-79743-1.