Green tomatoes with kohlrabi and gooseberries

Slice the kohlrabi thinly and lightly salt it.

Prepare kosho-lemon. Mix lemon zest with pepper and salt. Blend it. Store in a sterilized jar for 10 days.

Prepare dried green tomatoes. Mix kombu, 1 liter of water, and 50 grams of sugar.

Cut 2 kg of tomatoes and pour with marinade. Leave for 12 hours.

Dehydrate at 60 degrees for about 12 hours.

Prepare a paste from green tomatoes. Mix 80 grams of water, a teaspoon of lemon juice, 40 ml of citrus oil, and tomatoes. Blend until smooth.

Blend 200 grams of green tomatoes, 30 ml of water, and gooseberries, then place in the freezer for 2 minutes.

Wrap tomato paste in slices of kohlrabi and place it at the bottom of the plate.

Pour water from tomatoes and gooseberries, then add lemon oil on top.

Place dots of tomato paste around the edge of the plate and add shiso leaves on them. You can sprinkle with lumi powder.