Not only is it fun to say, it's cool and refreshing on a hot summer day! Didn't mean to rhyme, guess it'll happen sometime. Ugh, I did it again. I'm sure it'll stop, but when? Well, that's just my luck, oh my god, what the...I give up.

This dish must be done with silken tofu. While regular tofu is curdled and pressed, silken tofu is produced completely differently. Soymilk and a coagulant are piped into a sealed package. The entire thing is then pasteurized and the heat activates the coagulant and the tofu sets inside the package. Since it isn't pressed, the texture is soft and smooth.

Ingredients

• 1 pkg silken tofu
• 0.5 cucumber
• 1 handful of edamame
• 1 handful katsuobushi
• 4 shiso leaves
• 1 tbsp gari (pickled ginger)
• 1 slice of ginger
• 3 tbsp soy sauce
• chopped green onions

Method

• Boil the edamame. If you're using fresh ones, boil for 3 minutes. If you have frozen ones, they are already cooked, so put them in boiling water and once the water starts to boil again, they are done.

• Marinate the edamame in soy sauce and ginger for at least 30 minutes.

• If you're using an English cucumber, you don't have to peel it as they are thin skinned. Ogórki are rather thick skinned and bitter, so I've peeled off about half the skin.
• Cut the cucumber in half and scrape out the seeds -- they're too wet. Don't throw them way, though -- eat them! Or, give the seeds to your partner to use as some sort of beauty mask...then eat it off their face.
• Cut the cucumber into small cubes.
• Squeeze out the liquid from the gari and mince it.
• Slice the shiso leaves into thin strips.

• Open the package of tofu and drain out any water.
• Run a knife around the edges so it comes out easier.
• Turn it over onto a plate and try to slide it out in one piece. I like to use a chilled plate so the whole thing stays cool.
• Scatter the shiso around the tofu.
• Scatter the edamame around on the shiso.
• Place the cucumber on top of the tofu, followed by the gari.
• Pour soy sauce over the gari, cucumbers and tofu. You can use the soy sauce from marinating the edamame. Add more if it isn't enough.
• Finally, top with katsuobushi and chopped green onions.

Hiyayakko is one of those dishes that serves as a canvas to be creative with all sorts of toppings. Since it's pasteurized, silken tofu can stay in the fridge unopened for 2 weeks to 1 month. So it's convenient to keep a package in the fridge and make this dish with whatever else you happen to have for a quick and refreshing snack.