Post #1038559

@stojg I regularly do tomato “sashimi” - cut the tomatoes and then soy sauce and wasabi. The other to look up is “hiyashi tomato” - poach/blanch tomatoes, drop into ice water and peel skin, chill further and then eat - ideally with green shiso leaves and a chilled dashi. Have also had with finely chopped garlic and soy sauce or dashi. Can also do super thin onion and vinegar, sugar, salt, parsley…