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Japanese Momotaro Tomatoes
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This item was last sold on : 04/25/18
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The Japanese Momotaro tomato is an oblate-shaped hybrid that typically weighs between six and seven ounces. Its skin is thick and pink with green shoulders around the stem. When sliced, the tomato’s flesh is the same color as the skin, though a few shades paler. These tomatoes have a satisfyingly sweet flavor that is just tangy enough to make them satisfyingly full-bodied.
Hydroponic Japanese Momotaro tomatoes are available year-round.
The Japanese Momotaro tomato is botanically classified as Solanum tuberosum cv. Momotaro. It belongs to the nightshade, or Solanaceae, family of plants, along with other common food crops like eggplants and potatoes. Though they are still relatively uncommon in the United States, Japanese Momotaro tomatoes are the most popular tomatoes sold in Japan. That said, they do have a following among Americans (and just so happen to be the favorite tomato of Dolly Parton). Though tomatoes are available year-round thanks to hydroponic growing methods, traditionally grown Japanese Momotaro tomatoes ripen much earlier than most other cultivars. This, along with their delicious flavor, crack resistance, and tolerance to being shipped long distances, make them a wonderful choice for many tomato lovers and producers.
Momotaro tomatoes are a wonderful ingredient in a balanced diet. They are rich in the vitamins C (which helps the body immune system to stay healthy), K (which maintains bone strength), and A (which keeps hair and nails looking good). When cooked, the large amounts of the antioxidant lycopene present in Momotaro tomatoes are made especially available to the body.
Momotaro tomatoes can be used in a variety of different dishes and can be cooked or eaten fresh. They are lovely in a salad, can be paired with slices of mozzarella cheese in an appetizer, peeled and sliced for a simple salad drizzled with homemade dressing (see recipe at bottom of article), or eaten as is (or with some salt and pepper).
The Momotaro tomato is a Japanese tomato that was developed by the Japanese seed company Takii. It is named after a hero of Japanese folklore, Momotaro the “Peach Boy.” The Momotaro of legend was found by two childless peasants within a large peach. He grew to be a “warrior of peace” and is celebrated every year during the Momotaro Festival.
The tomato arrived in Japan after a long journey that took it from Central America to Portugal, Portugal to southeastern China, and finally from China to Japan. The fruit was first referenced in the country in a painting in the 16th century, where it was named a Togaki, or Indian persimmon. It was also written up in books on herbs and vegetable in subsequent decades, though tomatoes were only grown ornamentally in Japan. This began to change when the Japanese government imported the fruit from the U.S. and Europe in the late 19th century for use a garden vegetable. At that time tomatoes were either called akanasu, which means red eggplant, or by their American name. By the 1920’s the tomato was becoming a common site on Japanese farms, and in the 1960’s industrial tomato processing took off in Japanese factories. In the present day tomatoes are one of the most common fruits served in the country. They tend to show up in dishes modeled after western cuisine and are not typically incorporated into nation’s more traditional recipes, though cherry tomatoes show up frequently in bento boxes, the form of carryout popular in the country.
Restaurants currently purchasing this product as an ingredient for their menu.
|Cal A Vie||Vista CA||760-945-2055|
|AToN Center Inc.||Encinitas CA||858-759-5017|
|Two Seven Eight||San Diego CA||619-278-0080|
|Under Belly-Uptown||San Diego CA||619-269-4626|
|Tribute Pizza||San Diego CA||858-220-0030|
|Dija Mara||Oceanside CA||760-231-5376|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Little Lion||San Diego CA||619-519-4079|
|Smoothie Rider||San Diego CA||858-208-0774|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|