We had the privilege of living and working in Japan for six years - and while we’re back home in Oz, I’m still inspired to add elements of Japanese cuisine to our meals. Certainly not traditional however fusion is a thing!
Tetsuya’s Tuna Tartare with further slices, simmered daikon, eggs with furikaki seasoning and miso soup made with aged red miso.
Not a big fan of toms, though decided to plant two plants this year. Of course, their big event arrived at the tail of the season and the frosts loomed. So I harvested all of the remaining fruit green. Sliced all into 1/2 or 1/4 depending on size.
Into a 3.5% brine with a large bay leaf, a dried chili (hot), a tsp of whole peppercorns. 7 days on the counter, fizzing nicely around day 3, tasted until day 7 when I felt they were where I wanted them!
Blended them up in my little battery powered Ninja blender (remove the bay leaf!) this morning with an additional tsp of my fermented chili sauce to the consistency in the photo. Its absolutely wicked in flavour! The perfect fermented salsa for so many things!