Japanese Farm Food by Nancy Singleton Hachisu & Kenji Miura
Author:Nancy Singleton Hachisu & Kenji Miura [Hachisu, Nancy Singleton]
Language: eng
Format: azw3
ISBN: 9781449418298
Publisher: Andrews McMeel Publishing LLC
Published: 2012-09-03T16:00:00+00:00
When tomatoes first appeared on the shelves of the local vegetable shops, they were invariably underripe, to the point of being almost green. But Japanese liked them that way, astringent and crisp. As Japanese traveled abroad, however, they began to prefer a riper, sweeter tomato. Still today, tomatoes are sold perhaps less ripe than you would typically find in Western countries. But it makes sense if you think about it. I prefer a slightly underripe tomato for Japanese-style salads. Also, it is important not to toss the salad, and instead drizzle the dressing on top of the tomatoes. Spooning the dressing components on separately allows more control over the flavors. I also love tomato wedges (or cherry tomato halves) drizzled with miso dressing.
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