It's summer, it's hot out, and you don't want to cook, but you have to eat, and you don't want to buy delivery today, so what do you do to satisfy your hunger? Well, if you don't mind the thought of eating cold tofu, perhaps you could start by making some hiyayakko! Trust me, this chilled tofu dish tastes better than you might expect, especially since the whole idea is loading it up with your favourite toppings and a nice helping of yummy sauce!

Ingredients:
- 1 package of soft tofu
- 2 tbsp of soy sauce or ponzu sauce (I used the latter)

Topping and garnish ideas:
- Bonito flakes*
- Green onions, finely chopped*
- Shiso leaves
- Sliced Black Forest ham, cut into thin strips
- Tomatoes, chopped or sliced into wedges*
- Cucumber, peeled and thinly sliced
- Carrot, grated
- Daikon, grated
- Pickled ginger
- Dried wakame seaweed, rehydrated
- Canned corn
- Canned tuna, on its own or mixed with Kewpie mayonnaise*
- Canned salmon
- Anchovies
- Boiled eggs, sliced*
- Plum paste
- Sesame seeds
- Wasabi paste
- Dijon mustard*
- Sea salt
* - These are the ones I used

Recipe:
1. Wrap paper towels around the tofu and hold it under cold running water for at least 5 minutes. Be gentle when handling the tofu, since soft tofu is very fragile. If you're just making some for yourself, cut a piece from the tofu and carefully remove it, then do the same process but for about half the required time (2 1/2-3 minutes).
2. Remove the paper towels and cut the tofu into 4-6 even pieces if serving multiple people.
3. Place each piece of tofu onto a small plate.
4. Check each serving--if you see any water being released from the tofu, gently tilt the plate and discard the water before continuing.
5. Decorate the tofu with your favorite toppings and garnishes.
6. Drizzle soy sauce or ponzu sauce over the tofu right before you eat it.
And that's all you have to do--just follow a handful of easy steps and you'll have yourself a simple, delicious appetizer or snack!