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.

Access this Recipe

Welcome! I’m Marc Matsumoto, creator of No Recipes and author of the award winning cookbook Ultimate Bento. You’ve stumbled upon my secret stash with 356 original recipes with a new one coming every week! Unlike my other site, these recipes are member-supported, so you won’t find any banner ads here. Please consider becoming a member to access to this recipe, or you can check out some free recipes here.