Fresh, juicy tomatoes finished with a hint of yuzu pepper’s bright aroma and gentle heat.
If you chill HEGE in advance, the ingredients cool quickly and stay refreshingly crisp.

Serve it straight to the table in the same vessel to keep cleanup minimal and effortless.
Made from antibacterial material, it lets you enjoy fresh vegetables with peace of mind.

Ingredients

• Medium tomatoes 2
• Mitsuba (Japanese parsley) 1 bunch
• Salt – to taste
• Fish sauce 2 tablespoons
• Yuzu kosho 2 teaspoons
• Light sesame oil 1 tablespoon
• Honey 1/2 teaspoon

How to make it

1. Chill HEGE in the freezer for 10 minutes.
2. Mix fish sauce and yuzu kosho in HEGE, then add sesame oil and honey.
3. Add crescent-cut tomatoes and 5-centimeter chopped trefoil, then mix well.
4. Season with salt to taste.