Japanese Cutting/Peeling Techniques
Tomato no Yumuki (peeled tomato)
Make a cross cut on the skin and remove the cap using the tip of a knife. Place in a ladle, quickly dip the tomato in boiling water and, in cold water, slip off the peel. Peeling gives the tomato a fine texture and seasoning is more effective. The skin of a tomato is easily removed using this technique.