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Hiyayakko, the Glossary

is a Japanese dish made with chilled tofu and toppings.^[1]

22 relations: Daikon, Edo period, Ginger, Haiku, Japan, Japanese cuisine, Katsuobushi, Kigo, List of tofu dishes, Mon (emblem), Myoga, Okra, Plum, Samurai, Scallion, Shiso, Skipjack tuna, Soy sauce, Tofu, Tofu Hyakuchin, Tokyo, Yuzu.
Tofu dishes

Daikon

Daikon or mooli, Raphanus sativus var. longipinnatus, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Hiyayakko and Daikon are Japanese cuisine terms.

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Edo period

The, also known as the, is the period between 1603 and 1868 in the history of Japan, when Japan was under the rule of the Tokugawa shogunate and the country's 300 regional daimyo.

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Ginger

Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine.

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Haiku

is a type of short form poetry that originated in Japan, and can be traced back from the influence of traditional Chinese poetry.

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Japan

Japan is an island country in East Asia, located in the Pacific Ocean off the northeast coast of the Asian mainland.

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Japanese cuisine

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes.

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Katsuobushi

is simmered, smoked and fermented skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito).

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Kigo

A is a word or phrase associated with a particular season, used in traditional forms of Japanese poetry.

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List of tofu dishes

This is a list of tofu dishes. Hiyayakko and list of tofu dishes are tofu dishes.

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Mon (emblem)

, also called,, and, are Japanese emblems used to decorate and identify an individual, a family, or (more recently) an institution, municipality or business entity.

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Myoga

Myoga, myoga ginger or Japanese ginger is the species Zingiber mioga in the family Zingiberaceae. Hiyayakko and myoga are Japanese cuisine.

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Okra

Okra, Abelmoschus esculentus, known in some English-speaking countries as lady's fingers, is a flowering plant in the mallow family native to East Africa.

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Plum

A plum is a fruit of some species in ''Prunus'' subg. ''Prunus''. Dried plums are often called prunes, though in the United States they may be labeled as 'dried plums', especially during the 21st century.

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Samurai

were soldiers who served as retainers to lords (including ''daimyo'') in Feudal Japan.

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Scallion

Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus Allium.

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Shiso

Perilla frutescens var. crispa, also known by its Japanese name shiso, is a cultigen of Perilla frutescens, a herb in the mint family Lamiaceae.

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Skipjack tuna

The skipjack tuna (Katsuwonus pelamis) is a perciform fish in the tuna family, Scombridae, and is the only member of the genus Katsuwonus.

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Soy sauce

Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

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Tofu

is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra (or super) firm. Tofu is also known as bean curd in English. Hiyayakko and Tofu are Japanese cuisine.

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References

[1] https://en.wikipedia.org/wiki/Hiyayakko