Tomatoes were first introduced to Japan over a hundred years ago by Europeans but didn’t really gain any popularity until after World War II. Today, the plump, rosy-red fruit is served mainly in leafy green salads or as a garnish. When cooked in a sauce it’s served with Continental food only—tomatoes never appear on a strictly Japanese menu.

I personally adore the combination of fresh tomatoes and a broad-leafed Japanese herb called shiso. Experimentation in my Tokyo kitchen