Chilled silken tofu with toppings (Hiyayakko)

1. Carefully remove the silken tofu from the packet and drain on kitchen paper in the fridge for 10 minutes.

2. Slice the spring onion very thinly, soak in cold water for 2 minutes, then drain.

3. Finely grate the ginger.

4. Cut the tofu into 4 equal blocks with a sharp knife and place each in a small dish.

5. Top each with grated ginger, spring onion and a pinch of katsuobushi.

6. Drizzle with soy sauce just before serving and serve ice-cold.

Tip: Hiyayakko is the simplest, most refreshing starter of the Japanese summer, ready without any cooking. Try it with ponzu or a drop of sesame oil instead of soy sauce.