How to make "Chilled Tofu (Hiyayakko)"
How to Make Japanese Chilled Tofu with Salmon Flakes (Hiyayakko Recipe)
Looking for a light, healthy Japanese dish that takes just minutes to prepare?
This Japanese Chilled Tofu with Salmon Flakes (Hiyayakko) combines the creamy texture of tofu with the deep umami of fermented tamari soy sauce and the smoky aroma of dried shaved salmon flakes (sakebushi). It’s a refreshing, protein-rich side dish that’s perfect for summer or as a quick appetizer year-round.
Why You’ll Love This Recipe
・Fermented tamari: gut-friendly, gluten-free, and rich in umami
・Dried salmon flakes: excellent source of omega-3s for brain and heart health
・Fresh tofu: clean plant-based protein with a cooling texture
・Quick & easy: no cooking required — ready in 2 minutes
・Balanced umami: satisfying flavor without heaviness
Perfect for a healthy lunch, appetizer, or light dinner.
Ingredients (for 1 serving)
・½ block tofu (chilled, medium-firm or silken)
・1 handful sakebushi (dried shaved salmon flakes)
・1 tsp miso tamari (rich soy sauce)
＊Featured Ingredients＊
Sakebushi (Dried Shaved Salmon Flakes)
“Hana Fubuki” – Smoked and Dried Like Katsuobushi
Made by Shiretoko Shibetsu Maruwa Foods (30g / 1.05 oz)
→ A rare bonito alternative made from salmon, rich in omega-3 fatty acids and deep smoky flavor.
Tamari Soy Sauce (Miso Requid)
“Miso Tamari” Hon-Tamari – Rich, Gluten-Free Soy Sauce
Made by Noda Miso Co. (100ml / 3.39 fl oz)
→ A traditional fermented miso riquid made only from soybeans and salt, delivering a bold umami depth.
Instructions
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Place the chilled tofu on a small serving dish.
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Sprinkle the top generously with sakebushi (dried salmon flakes).
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Drizzle tamari soy sauce evenly over the tofu.
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Serve immediately and enjoy while cold.
Pro Tip
For the best flavor, use high-quality tofu and freshly shaved sakebushi. The contrast between cool tofu, smoky salmon aroma, and the rich umami of tamari soy sauce creates an authentic Japanese experience — simple yet deeply satisfying.