Myoga and tomato cappelini

Boil plenty of water in a pot and add 20g of salt. Remove the stove, place the tomatoes with a cross cut into the bottom in hot water, and after 20 seconds, remove them in ice water and peel them.

Wipe away any water and cut into combs and transfer to a bowl.

Shredded myoga and tossed with tomatoes.

Peel the peaches, cut them, and add them to [3]. It's a good idea to pour the bowl into ice water and cook while chilling.

Add coarsely chopped shiso leaves, shredded pickled fresh ginger, and seasonings from [A] and mix quickly.

Boil the cappelini in hot water with a salt concentration of about 1% for about 2 minutes. Once boiled, open the colander and place it in ice water to remove the rough heat.

Remove again in a colander and place the squeezed cappelini in a bowl of [5] and mix.

Add olive oil, balsamic vinegar and salt to taste and serve on a plate. Topped with shredded myogata and parsley, it's finished.