The tofu chunks are then served with a dipping sauce and some garnishes. Garnishes may include katsuobushi (flaked, dried bonito tuna), fresh grated ginger, green onion, soy sauce, slivers of nori seaweed, shichimi togarashi and lemon. Sometimes in restaurants it is served on a leaf or small mat which in turn rests on crushed ice.
It needs to be made with good quality silken tofu (“kinugoshi-dofu” in Japanese.)
It is basically the same dish as Yodufu (for which the tofu is heated), but Hiya Yakko is considered a summer dish because the tofu is served chilled.
“Hiya” means “cold”; “yakko” means “tofu”.