Locally-grown heirloom tomatoes are key for this salad! A close second, the Yuzu Kosho dressing made from a fermented paste of ground yuzu citrus peel and green chillis. This paste brings a surprising delicious kick to the dressing – it can be found in good Japanese grocery stores.
This recipe came about when I was looking for some chilli to spike a tomato salad. With no chilli available, I substituted chilli with a teaspoon of Yuzu Kosho and was thrilled with the result. Yuzu Kosho can also be added to a braise dish to bring it back to life. A small pinch added to a soup or ramen style broth is also worth a try.