A great, easy dish for a hot summer’s day is “hiyayakko” — chilled tofu with various toppings. Hiyayakko has been popular in Japan 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.” Click on the link in our bio for two hiyayakko that depart from the usual recipes. 📸 Makiko Itoh
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