We are pleased to annouce that we will be able to provide our customer with fantastic recipes.
Our products, tomato and negi , collavolated with foreign ingredients such as cumin seeds and Thai rice. This is like international exchange in tasty world.
Here is how
The recipe is the following:
Cut naganegi and leave soak in okome no mizu (I washed the rice and kept the water). In this way, the karasa of your negi totally disappeared and it became mild tasting.
I washed the tomatos in alkaline water and kept them in Saijo no Meisui called "Ishizuchi no Oishii Mizu". In this way, the tomatos will turn sweet. "Ishizuchi no Oishii Mizu" will bring the sweetness, and also, my love and praying will be transmitted to the tomatos and become so delicious. I believe making food with love is the most essential part.
I cut the tomatos and in a plastic bag I put the cut tomatos and naganegi, Himalayan salt, extravirgin olive oil, and a bit of black pepper and (optional) minced garlic.
Then I massaged the bag until the tomatos released most of the juice.
The rice was prepared simply by adding Fennel seeds in it while cooking in the rice cooker.
In a bowl, I put some rice, the tomato soup and minced parsely on top.
This recipe is easy to make, does not involve too much cooking, just washing and cutting.
I think everyone can enjoy a cold easy to make tomato recipe for the hot Japanese summer.
Daniela
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