Koshi-no-Ruby is a premium brand of large cherry tomatoes grown in Fukui.
Their shape and size are “just right,” with a noticeably sweeter flavor than larger tomatoes, alongside twice as much Vitamin C and lycopene.
Nowadays, they are grown in many parts of Fukui, particularly thanks to winter farming techniques. Combined with more traditional farming methods, this means these tomatoes can be enjoyed all year round.
Mozzarella cheese is blended into a light whipped soup, which is then topped with a whole slow-roasted Koshi-no-Ruby tomato, and garnished with a jellied sauce made with Koshi-no-Ruby tomato juice. The result features a fresh, lively aroma reminiscent of a caprese salad, showcasing the tomato’s fruity sweetness.
A bold take on takikomi mixed rice, featuring sweet Koshi-no-Ruby tomatoes and local Fukujidori chicken cooked in Ichihomare rice grown in Fukui. The sweetness of the tomato and the richness of the chicken permeate the rice, for a remarkable fusion of flavors — as well as plenty of nutrition from the tomato and chicken.