Serving
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Yakko / Hiyayakko
Japan

Serves
Effort:
Sched:
DoAhead:  
4 app  
*
10 min  
Part
A chilled block of tofu - about as simple as you can get, and the most popular tofu dish in Japan. Hiya means cold and Yakko refers to the white square emblem worn by the Yakko - servents to the Samurai in Edo period Japan.



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Tofu block (1)
Scallion
Ginger Root
Bonito Flakes (2)
Soy Sauce, light

-- Other toppings  
Karashi mustard (3)
Perilla Leaf (4)
Yuzu zest (5)
Myoga Ginger (6)
Okra slices
Plum paste
  1. Drain TOFU and cut into desired serving size blocks.
  2. Grate GINGER on the fine shredder side of your box grater. Chop SCALLION fine and mix.
  3. Arrange Tofu on serving dishes. Spread some of the Ginger mix on top and sprinkle Bonito Flakes over that.
  4. Serve with a little dispenser of Soy Sauce. If the mustard is used, individuals can mix a little into the soy sauce in their dish.
NOTES:
  1. Tofu:   Silken tofu is most used but cotton tofu (regular soft tofu) may be used (silken shown in photo). My quantities are imprecise because I don't know what size blocks you'll be buying or what size your servings will be. For details see our Tofu page.
  2. Bonito Flakes:   (Katsuobushi) These can be found in boxes or plastic bags in markets that serve a Japanese or Korean community. They are smoked, fermented and dried bonito fish shaved thiner than paper. Very expensive by the ounce but a little goes a long ways. For more see my Seafood Products page.
  3. Karashi Mustard:   This is hot Asian mustard, just mustard powder mixed with water - no vinegar.
  4. Perilla Leaf:   A large heart shaped leaf of the mint family, much used as a flavorful garnish in Japan. For details see our Perilla leaf page.
  5. Yuzu Zest:   A yellow citrus fruit, pretty much unavailable outside Japan. Lemon zest or lime zest can be used as a slightly less aromatic substitute. For details see our Citrus page.
  6. Myoga Ginger   Flower buds of a relative of ginger, used shreded as a garnish in Japan. It has a fairly mild gingery flavor. It is now grown in Australia and New Zealand for export to Japan, but is not grown in California, as far as I know. For details see our Ginger page.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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