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But just for a head’s up – today in the Hong Kong English paper SCMP, had an article about soy sauce and carcinogens. You need to watch the brand. Poses tiny health risk but good to know.
Love this! What a great new taste for my garden tomatoes..thanks Elise—-and all the comments are so helpful too…. Love your blog, it’s a must stop location whenever i need cooking ideas…….
I have been using Kikkoman Soy Sauce (the lite version) on salads (tomatoes, cukes, lettuce, radishes & onions) for 20 years now. It is great also with cabbage slaw. Absolutely no salt has to be added, but the soy has to be low sodium or lite.
I’m from Japan and it’s common to drizzle a little bit of soy sauce on tomatoes! My husband, who is half Japanese and half Caucasian, introduced me to a combination of soy sauce and garlic powder. My family and I thought it was strange at first, but we absolutely loved it the minute we tasted it. Now my kids, 7, 4 and 2, all love it, too!
Hi Elise I really love your blog and everything that you post in it .My first ever dishes that I have made were from your blog.Im 16 years old and I trust only on your food I am writing to you to tell that you should never stop posting new and new recipes.I hope that other people also appreciate everything that you have done because you are not only cooking or preparing but you are also teaching step by step on how to basis .Sencerely George
Thank you George, you made my day!
My mother’s family is from the Northern Mariana Islands and we have a similar dish. Equal amounts of sliced tomatoes and cucumbers, squeeze of lemon juice, and a drizzle of soy sauce. Top with a little sliced green onion.
Another version with Asian flavor, now my favorite: prepare a “vinaigrette” using soy sauce, sesame oil, rice vinegar, toasted sesame seeds, poured over fresh sliced chilled tomatoes, and later sprinkle over crumbled roasted nori (toasted seaweed, laver, you can find in Asian food stores)
If a tomato isn’t cooked, I prefer it chilled. There’s not much that I like at room temperature. So, I suggest storing the tomatoes on the counter, but chill ’em up for the day. That being said, the recipe looks wonderful. Will definitely give it a try.
Here’s another tip for keeping tomatoes. Keep them on the counter, but in a ceramic or stoneware bowl. The slight chill from the bowl will keep them perfectly!
Please try just a bit of mayonnaise (Best Foods/Hellman’s) along with the soy sauce. My Issei grandparents served it that way decades ago.
Or Kewpie mayo if you can get it?
I have to say that, for me, there is nothing tastier than an ice cold tomato straight from the fridge after it has been ripened on the counter.
Tried it and loved it definitely a keeper.
I’ve had something similar in Japan made with avocado. It was delicious.
It was at an out of the way restaurant in Tokyo, made to resemble an old fashioned country inn: rough log bench & a dirt-floor. The avocado was one of the specials, my Japanese friend had never had it or even heard of it before.
Avocados also love soy sauce (think California roll). Thinking a nice salad of tomatoes and avocados drizzled with shoyu and sesame oil.
Layer tomatoes and avocado slices, drizzle with soy and cracked black pepper and you have an alternative caprese salad…somewhat.
Soy sauce is a common dressing for tomatoes in Taiwan as well. However, grated ginger and sugar are also used in addition to the soy sauce which make the taste uniquely special, IMO.
I may try this. My late husband would want gravy over tomatoes. I always wondered, “why would you put gravy on a perfectly good home grown tomato??”
Love those good home grown tomatoes!
That’s funny that you post this recipe idea. I was introduced to tomatoes and soy sauce when I first met my wife, roughly 15 years ago. She would serve sliced tomatoes and would drizzle soy sauce over them with a pinch of cracked black pepper. I was never a fan of tomatoes until I tried them that way. Now we continue to serve them all of the time this way, especially this time of year when the tomatoes from our garden are in full bloom.
A wonderful dressing for tomatoes or salads is made by combining tamari (a type of soy sauce) with EVOO. Very simple and fresh.
My husband’s family are Chinese, though third generation Kiwis as well. My mother-in-law introduced me many years ago to tomatoes dressed with light soy and sesame oil as a companion to her Sam Por Fan (translates as Daughter-in-law rice) – a wonderful one pot rice dish with lup cheong (chinese sausages), dried shrimp, meat, veges etc topped with a fried egg and served with the tomatoes and a chinese green.
I also do the same tomato dish when we have wonton soup for dinner – the tomato juices combined with the soy and sesame make a lovely dipping sauce for the wontons.
You are absolutely right about the flavor of tomatoes being ruined by the cold Elise. Alton Brown reported a few years ago that tomatoes or tomato sauces lose two flavor notes when they are chilled below 56 degrees F. I have some dried sweet basil and soy sauce. I am going to try this for dinner tomorrow night.