Japanese Farm Food by Nancy Singleton Hachisu - Serves 6
4 to 6 medium Tomatoes, Shady Lady or Romas medium sized slightly underripe
Organic Rapeseed Oil or another good Organic light Oil
Organic Soy Sauce
Organic Rice Vinegar
*Several Chives (or a couple of thin scallions), cut into fine rounds
10 Shiso leaves, cut into threads
Right before serving your meal, core the tomatoes and slice into 6 thick wedges. Arrange tomato wedges on a plate. Drizzle with a little oil, followed by soy sauce, and finish with a few drops of vinegar (this is a light dressing that just kisses the tomatoes and is not meant to drench them or overpower their innate tomato-ness). Sprinkle with the chopped chives and strew with the shiso threads. Serve immediately. *Since the onions are so fresh I would try chopping the tenderest parts of the onion green, very finely and using those instead of chives. I don’t believe the shiso leaves are absolutely essential to the recipe, although I know they would impart a nice flavor, but I also realize most of us don’t have easy access to them. If you do, fantastic, if not, I am sure the salad will be very enjoyable without them.