Tomatoes are rich in amino acids such as glutamate, which is why they can add so much umami to any dish. By poaching them in dashi, you can take advantage of the synergy between the nucleic acids in dashi and the glutamate in tomatoes which amplifies the taste of umami in them.

Cool, refreshing, and loaded with umami, this easy appetizer is the perfect way to get a summer meal started. The tomatoes are delicious as is, but if you want to make them a little extra, drizzle on some goma dare when you serve them. They're also delicious chopped up and added to a salad or tossed with some cold noodles and a little dressing.

To ensure the tomatoes hold their shape, be sure to use tomatoes that are ripe in color but not mushy.

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