Strikingly Red, Tomato-flavored Macaroni Gratin Absorbs 'umami'

Strikingly red, tomato-flavored macaroni gratin absorbs 'umami'

The word "gratin" may conjure images of a white-sauce-based dish. But at Shiseido Parlour's main restaurant in Tokyo's Ginza district, the red color of the tomato-flavored gratin stands out.

"Some guests are surprised to see a dish that is quite different from what they had imagined," says Naohisa Inoue, the 50-year-old grand chef of the restaurant.

Tomato-harvesting Robots Exhibited At Trade Show

Tomato-harvesting Robots Exhibited at Trade ShowAt International Robot Exhibition 2015, there were numerous exhibits of agricultural robots in addition to industrial and service robots.
In Japan, there is a high demand to automate agricultural work due to the decreasing birthrate and aging population. As one of the measures to address the problem, robots are drawing attention.

Panasonic Tomato-picking Robot And Parallel Link Robot At International Robot Exhibition 2015

Panasonic Tomato-picking Robot and Parallel Link Robot at International Robot Exhibition 2015Panasonic took part in one of the world's largest robot exhibitions, the International Robot Exhibition 2015 (held from December 2 to 5, 2015 at Tokyo Big Sight). Panasonic proposed numerous robotics solutions that contribute to a wide range of industries, including the manufacturing industry as well as the primary industry represented by farming and the tertiary or service industry.

Kagome Announces Wearable Tomato Feeder

Kagome Announces Wearable Tomato FeederKagome Co Ltd announced "Tomatan," which is a "wearable tomato" developed in collaboration with Maywa Denki at Tokyo Marathon Expo 2015.
It was reportedly developed for promoting tomatoes, which have a high antioxidant power, at sports events.

Poached Tomato With Zucchini Soba

Poached Tomato with Zucchini Sobafor poached tomato

6 very small tomatoes (about 1.5? in diameter) ripe but firm
2 C cold water
2 pieces dashi kombu
1 Tbs kosher salt

for sauce
1 C cooking liquid
1 tsp cornstarch
1/2 tsp soy sauce (use gluten-free soy sauce if you want to make this gluten-free)
2 medium grey zucchini (or other summer squash without many seeds)
1 kaffir lime leaf sliced into very thin threads

Vegetables Take Center Stage In Tomato Curry Dish

Vegetables take center stage in tomato curry dishSummer, the season for curry, is here. Cooking expert Megumi Fujii introduces a dish with a refreshing sour flavor using curry powder and tomatoes. Chocked-full of vegetables and made with very little oil, its calorie count is less than 400, including rice. Fully ripened tomatoes should be used. “You can even use over-ripened ones with split skin,” says Fujii. The honey and yogurt soften the sourness of the tomato and add sweetness and flavor to the dish, she says. Unsweetened peanut butter may be used place of sesame paste. The dish serves four.

Tomato Boom Seen To Stay Long In Japan

Tomato Boom Seen to Stay Long in JapanTomatoes and tomato juice have been selling well as food products that could alleviate metabolic syndrome. 

The boom would last long, given the growing popularity of tomatoes not only among middle- to high-aged people worried about increases in body fat but among younger women, analysts point out.

Namul Of Okra And Tomato Recipe

Namul of okra and tomato recipeCold beer in summer is great. Cooking expert Megumi Fujii introduces two healthy dishes to accompany the occasion. Namul is a Korean dish of vegetables seasoned with sesame oil, soy sauce, garlic and other ingredients. “In addition to bean sprouts and carrots, eggplant, cucumber, seaweed and mulukhiya (“moroheiya”) can also be used to make good namul,” says Fujii, who chose okra and tomato this time. Green soybean and herbs seasoned with soy sauce is another refreshing dish.

Grilled Tomato And Tomato Pasta

Grilled tomato and tomato pastaTomatoes grown in Japan seem to taste zestier these days.

“That’s because (this time of year) the fruit tightens up and the flavor becomes concentrated. Heat it a little, and you get the aroma of the sun,” says Italian cuisine chef Kuniaki Arima who will introduce grilled tomato Roman-style pasta.

To brown the surface of the tomatoes quickly, he suggests sprinkling with sugar. Soft and ripe tomatoes are best for Roman-style pasta.