Sake and Shoyu are cousins!

However different they might look, they share a lot of similarities in terms of history and production mechanism.

Sake is made of rice and Shoyu (Soy Sauce) is made of soy beans, but both of them make use of koji as an active ingredient in fermentation, namely sake koji and soy sauce koji. Their similarities make them go very well together in the culinary world.

The dish we are presenting today is super simple, but fresh and pure in taste. Best with the fresh and light style of sake. You will find that they both enhance each other's taste without over-powering the other- achieving a really nice balance of flavours and aroma.

Hiyayakko (Japanese chilled tofu) is the perfect appetiser with sake in summer time! Good thing is that you can prepare it instantly.

Hiyayako is basically in menu at an izakaya but you can make it easily at home. Topping combination is immense!

Today I just put basic topping, spring onion, grated ginger, sesame oil and soy sauce.

Ingredients:

Silken tofu 1 pack

Spring onion 1 stem

Ginger small piece

Sesame oil 1/2 tea spoon

Soy sauce 1 tea spoon

How to prepare:

- cut tofu into sizes for serving

- Slice spring onion finely into small pieces

- Grate fresh ginger

- Place the block of tofu on a small plate and put spring onion and grated ginger on the top

- Finish up with a little bit of sesame oil and soy sauce