Country Grandma's Soy-Based Hiyajiru

Drain the tofu.

Re-toast the toasted sesame seeds in a frying pan until you smell that fragrant 'pop'.

Transfer the toasted sesame to a suribachi (mortar) and grind until sand-fine.

Mince the cucumber and scallion and add them to the suribachi.

Pound and crush the cucumber and scallion in the suribachi.

Add sliced cucumber rounds to the suribachi and bruise them lightly.

Add cold water, soy sauce, and Ajinomoto to the suribachi and stir.

Add the drained tofu and you're done.