With the weather up in the 80's in Tokyo this week, it really feels like we've blown through spring and headed straight into summer. To reassure my senses that the withering heat of summer is still a few weeks off, I picked up some springy green tomatoes at the local vegetable stand. Whether it's peaches, papaya or mangoes, I have a penchant for unripe fruit, and green tomatoes are no exception. For me, unripe fruit isn't just a consequence of corporate farming, it's a unique ingredient with its own texture and unique flavor profile that can be delicious when properly...