Harvesting Okra from My Garden: From Itazuri to Chilled Tofu
CookingHiyayakko is a classic Japanese chilled tofu dish. This version is garnished with fresh okra, savory bonito flakes, and a splash of soy sauce for a refreshing summer side.
Hiyayakko is a refreshing Japanese chilled tofu dish. This version is topped with blanched okra, bonito flakes, ginger, and soy sauce—perfect for a hot summer day.
The okra in my little garden has finally reached harvest time! They’re plump, vibrant green, and honestly just looking at them makes me happy. Since they’re fresh from the garden, I decided today’s dish would be chilled tofu topped with okra.
Hiyayakko is a classic Japanese chilled tofu dish. This version is garnished with fresh okra, savory bonito flakes, and a splash of soy sauce for a refreshing summer side.
In Japan, we usually prep okra before eating it to remove the tiny fuzzy hairs on the surface. The process is super simple: sprinkle some salt over the okra on a cutting board, then roll it gently with the palm of your hand. This is called itazuri, and it not only removes the fuzz but also makes the green color pop. It’s kind of like a little pre-cooking ritual for okra lovers.
After that, I give them a quick blanch in boiling water and rinse under cold running water—done with the prep! This time, I sliced the okra into small rounds and scattered them over chilled tofu. Normally, I’d go for green onions and katsuobushi (bonito flakes), but when you’ve just picked fresh okra, it’s hard to resist adding it on top.
I also threw in a little twist—some ginger and garlic paste from the 100-yen shop. No cooking required, so it’s perfect for hot days or those “I just need one more side dish” moments.
By the way, Japanese tofu is really soft. In Japan, some people slice it while holding it in their hand, but I wouldn’t recommend trying this unless you’re experienced—it’s much safer to use a cutting board. Tofu overseas—though I’m just guessing—might be a bit firmer, so a cutting board is probably best in that case too. I’ve also heard that some tofu abroad is set with lime, which can give it a slightly different taste and texture. Whenever I can, I check the label and choose tofu made with nigari (magnesium chloride).
The result? A light, slightly sticky (in a good way) chilled tofu that’s perfect for summer, especially if you’re feeling a little worn out from the heat. There’s just something extra special about eating vegetables you grew yourself—it makes the whole meal feel like a little celebration.
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