#hiyayakko

[morethansalad]

Hiyayakko / Japanese Chilled Tofu with Condiments (Vegan)

#vegan #appetizer #japanese cuisine #east asian cuisine #hiyayakko #tofu #shiso #cilantro #customizable #ginger #green onion #soy sauce #wasabi #mitsuba #yuzu kosho

[toujiya]

おはようございます

お味噌汁・・・厚揚げ

おから煮・・・おから、油揚げ

二種冷奴・・・絹ごし、枝豆とうふ

玉子焼き・・・絹ごしとうふ

牛肉とごぼうのしぐれ煮風・・・厚揚げ少し

#朝食 #絹ごし豆腐 #washoku #hiyayakko #tofu

[adramajp]

SIDE-MENU hiyayakko

Hiyayakko is tofu cut cold. On top are condiments such as green onions, ginger, and dried bonito flakes. It is usually served with soy sauce.

#webgl #gltf #three.js #norimakineko #sidemenu #hiyayakko

[wehave5thousand]

Amagaki

#tonkatsu #とんかつ #キムチ #Kimchi #tofu #hiyayakko #冷奴

[c-dock]

Demon girl with a bob who wears a suit?

Yes. I am very normal about her design…

(Enjoying some saucy hiyayakko.)

#torture tortura #tis time for torture princess #hime sama goumon no jikan desu #my art #demon girl

[foodffs]

Hiyayakko – Japanese Cold Tofu Recipe

#submission

[robustcornhusk]

i'm supposed to make lunch but i'm so tired

it's just hiyayakko tofu again!!! be strong!

#i wish i had a cute food tag #ughhhh what happened why am i weak

[veganrecipebox]

Hiyayakko (冷奴) is a Japanese silken tofu appetizer, served chilled and seasoned with a smattering of savoury toppings, like soy sauce, scallions, and ginger. This recipe has a centuries-long history in Japan, dating back to the Edo period in the 1600’s. With endless flavour variations, it’s the ultimate lazy snack.

#vegan #vegan food #vegan recipes #vegan meal prep #vegan meals #vegan for life #vegan resources #vegan meal plan

[shoku-and-awe]

On the topic of breakfast, I'm gonna share some old photos from my first trip during the pandemic. It was Oct. 2020 and I was wondering if hotel breakfasts—which I really, really love—were something that the pandemic was gonna kill for good. My husband booked a hotel that said it was protecting its guests by switching to bento-style breakfasts, which was intriguing. So what did that mean?

Very pretty! Ultimately the food was still served and eaten in a shared dining area so while it may have been a less transmissible environment than a buffet, it’s hard to see how it wasn’t still pretty risky.

Anyway. You can already see rice, miso soup, salad, yogurt, and some pickles/toppings for ochazuke. That was common every day. But what else?

It was lots of lovely things, with small changes from day to day. Different pickles, salad toppings, yogurt sauces, miso soup ingredients, a different bite here or there. Lots of nice things—hiyayakko (chilled tofu with toppings), nikujaga (simmered meat and potatoes), and goma-ae (chilled greens with sesame)—and lots of very filling things.

The food was delicious and I appreciated the care that went into it, but it was also kind of overwhelming, both in portion and repetition. I’ve heard people say that the COVID-era hospitality philosophy seems to be "Serve them so much they can't whine that they miss the buffet," but for me, the good point of a buffet isn't volume but freedom! Being able to try what I want, in small amounts, and not worry about stuffing myself to avoid waste or rudeness. Especially first thing in the morning.

More recently, I did stay at another Japanese hotel that’s trying to reincorporate that freedom, without returning to a pre-pandemic self-service buffet. The results were… interesting. I’ll post that soon!

#japanese food #japanese breakfast #breakfast #contains meat #contains fish

[waugh-bao]

Tag Game

thanks @ericbogosbian !

rules: answer these questions, then tag 9 people you want to get to know better or catch up with

last song: "tangerine” from the 1959 album coleman hawkins encounters ben webster (i’m listening to the whole album as i type this and walk to get groceries for the week)

last show: i haven’t actually had time to watch tv lately, because the end of this term is torturously busy. but i did see abbas kiarostami’s film taste of cherry (1997) a week or so ago and it was very good.

currently watching: not much. but i got my dad (who lives a couple thousand miles away from me now) into new tricks over christmas break. and i plan on watching some of criterion’s powell + pressburger collection when I have break in a few weeks.

currently reading: from spanish court to italian ghetto by yosef hayim yerushalmi (1971), the sultan’s jew by daniel schroeter (2002), kabbalah: new perspectives by moshe idel (1990), essays on the intellectual history of economics by jacob viner (1991), sonechka & other stories by lyudmilia ulitskaya (2005), and children of the gebelawi by naguib mahfouz (1959). you can probably tell what’s ‘fun’ reading and what’s for orals/building a knowledge base for future research projects.

current obsession: машина времени (probably because I just saw them live), hiyayakko (it’s like 70% of my diet and hojicha is probably the other 30%), helmut newton, obscure 1940s/50s jazz drummers (always), and not failing portuguese (final oral exam tomorrow morning).

tagging: @charliesmydarling , @thebedroomblues , @aiaiawar

#tag game #ask game #me stuff #not the stones

[venom77]

Hiyayakko by Venom77

Menyegarkan Kelezatan Tofu Ala Jepang

Hiyayakko, hidangan khas Jepang yang menyajikan tofu dingin dengan berbagai bumbu dan topping segar, merupakan pilihan yang menyegarkan dan lezat, terutama pada hari-hari panas. Dalam artikel ini, Venom77 akan menjelajahi asal-usul, variasi, bahan-bahan, serta cara penyajian dan nikmati kelezatan hiyayakko yang unik.

Asal-Usul Hiyayakko: Tradisi Tofu yang Segar

Hiyayakko memiliki akar dalam tradisi kuliner Jepang yang memanfaatkan bahan-bahan segar dan musiman. Tofu, sebagai bahan utama hiyayakko, menjadi komponen utama dalam makanan sehari-hari Jepang. Hidangan ini menyajikan tofu dengan cara yang sederhana namun menyegarkan, menciptakan hidangan yang cocok untuk dinikmati dalam cuaca panas.

Bahan Utama Hiyayakko: Tofu yang Lezat dan Varian Topping

1. Tofu:

Silken Tofu: Tofu jenis ini memiliki tekstur yang halus dan lembut, cocok untuk hiyayakko.

Firm Tofu: Beberapa varian hiyayakko menggunakan tahu yang lebih kenyal dan padat.

2. Topping:

Negi (Bawang Daun): Potongan halus bawang daun memberikan aroma yang menyegarkan.

Daikon (Lobak Jepang): Daikon parut menambah kelembutan dan rasa manis.

Shoyu (Kecap Asin): Saus kecap asin memberikan rasa gurih yang lezat.

Katsuobushi (Serutan Bonito): Serutan ikan bonito menambah cita rasa asin dan aroma laut.

Gari (Jahe Merah): Jahe merah memberikan sentuhan pedas dan manis.

Cara Penyajian Hiyayakko: Kesederhanaan dalam Kenikmatan

1. Persiapan Tofu:

Potong Sesuai Selera: Tofu dipotong menjadi potongan-potongan sesuai dengan preferensi masing-masing.

Penyajian Dingin: Tofu dibiarkan dingin dan disajikan di atas piring datar.

2. Penyajian dan Penataan:

Tata Secara Rapi: Susun potongan tofu di atas piring dengan rapi.

Taburi Topping: Taburkan bawang daun, lobak parut, serutan bonito, dan jahe merah di atas tofu.

3. Saus dan Bumbu:

Tuang Shoyu: Secara merata tuangkan kecap asin ke atas potongan tofu.

Tambahkan Gari: Tambahkan jahe merah sebagai penyeimbang rasa pedas dan manis.

Variasi Hiyayakko: Inovasi dalam Rasa dan Topping

Hiyayakko dapat diubah dan diadaptasi sesuai selera dan keinginan pribadi. Beberapa variasi yang populer melibatkan:

Hiyayakko with Avocado: Penambahan potongan alpukat memberikan kelembutan dan cita rasa kaya.

Hiyayakko with Ikura: Hidangan mewah dengan tambahan telur ikan salmon (ikura) untuk kelezatan yang unik.

Hiyayakko with Yuba: Menambahkan lapisan tipis yuba (kulit tahu) untuk tekstur yang lebih kompleks.

Budaya dan Tradisi Hiyayakko: Kenikmatan Santap Ringan

Hiyayakko mencerminkan budaya Jepang yang menghargai kelezatan sederhana dan kesegaran bahan-bahan segar. Tradisi ini sering dihadirkan dalam santapan ringan atau sebagai hidangan pembuka sebelum makan utama.

Kesegaran Hiyayakko di Musim Panas

Hiyayakko khususnya populer selama musim panas di Jepang, ketika cuaca panas memicu keinginan untuk menyantap hidangan yang segar dan menyegarkan. Kesegaran dari bahan-bahan segar dan kesederhanaan cara penyajian membuat hiyayakko menjadi pilihan yang pas untuk mengatasi hari-hari yang panas.

Popularitas Hiyayakko di Seluruh Dunia

Meskipun hiyayakko awalnya berasal dari Jepang, popularitasnya telah merambah ke luar negeri. Restoran Jepang di seluruh dunia sering menyajikan hiyayakko sebagai hidangan pembuka yang ringan dan menyegarkan, memberikan pelanggan kesempatan untuk menikmati kelezatan tofu ala Jepang.

Kesimpulan: Hiyayakko, Kenikmatan Sederhana Tofu Dingin

Dengan kesederhanaannya yang memikat, hiyayakko membawa kelezatan yang unik dengan menampilkan keistimewaan dari bahan utamanya, yaitu tofu. Nikmati kelezatan potongan-potongan tofu yang lembut, bercampur dengan kesegaran bawang daun, lobak parut, dan sentuhan rasa dari saus kecap asin.

Hiyayakko bukan hanya hidangan, tetapi juga perwujudan seni memadukan rasa dan kesehatan. Saat Anda menyantap hiyayakko, Anda merasakan kehangatan budaya Jepang yang menghargai sederhana dalam hidangan dan kebersamaan di meja makan. Jadi, jika Anda mencari hidangan yang menyegarkan dan lezat, hiyayakko adalah pilihan yang sempurna untuk menciptakan pengalaman santap yang unik dan memuaskan. Selamat menikmati setiap suapan kenikmatan hiyayakko!

Venom77

#venom77 #indonesia

[morethansalad]

Hiyayakko / Japanese Chiled Tofu (Vegan)

#vegan #appetizer #lunch #dinner #japanese cuisine #asian cuisine #hiyayakko #tofu #natto #green onion #soy sauce #🤍

[meditationxi]

Hiyayakko (Japanese cold dressed tofu with soy sauce and ginger)

The wok

Servi sur riz pour dîner avec une tonne de haricots à croquer on the side.

#recette #thewok #platprincipal #collation #tofumou #gingembre #dashi #katsuobushi

[mikestudies]

Hiyayakko Japanese recipe Gourmet Traveller recipe - Gourmet Traveller Discover the enchanting flavors of Japan with this exquisite Hiyayakko recipe from Gourmet Traveller. A delightful culinary journey awaits you.

#HiyayakkoRecipes #FoodTravelInspiration #GourmetFoodie #JapanTravel

[lanierecipes]

[veganrecipebox]

Hiyayakko (冷奴) is a Japanese silken tofu appetizer, served chilled and seasoned with a smattering of savoury toppings, like soy sauce, scallions, and ginger. This recipe has a centuries-long history in Japan, dating back to the Edo period in the 1600’s. 

#vegan #vegan food #vegan recipes #vegan meal prep #vegan meals #vegan for life #vegan resources #vegan meal plan