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 off the water, cut into wedges and transfer to a bowl

Shredded myoga and tossed with tomatoes.

Peel the peaches, slice them, and add them to [3]. Place the bowl in ice water to cool while cooking

Add roughly chopped shiso leaves, julienned pickled fresh ginger, and the seasonings in [A] to [4] and mix quickly

Boil the capellini in water with a salt concentration of about 1% for about 2 minutes. Once cooked, drain in a colander and place in ice water to cool

Drain again in a colander, squeeze out the excess water from the capellini, and add it to the bowl in step [5] and mix

Add olive oil, balsamic vinegar, and salt to taste, then arrange on a plate. Top with shredded myoga and parsley to complete