Spring weather always seems to find a way to frustrate, and in this misty April that feels like November I’ve consoled myself with hiyayakko, a simple preparation of cold tofu which tastes of summer in Japan. Topped with grated ginger, scallions, soy sauce, and katsuobushi, the dish lightens and revitalizes on those tsuyu days when the country is engulfed in a humid fog. If only we could be so lucky right now.
To recreate the effect at home, slice a block of soft, cold tofu into cubes and add the condiments to taste. Beyond the aforementioned four, fresh ingredients like shiso, myoga, and yuzu zest are also excellent. Fill it with the tastes of summer, whatever that means to you.
Jeffrey Ozawa is a writer and cook living in Chicago. His blog, Gorumando, explores life’s pleasures through food.
(photos: Jaimie Lewis of Machins Choses)