For the second dish, I cooked cold stuffed tomatoes and somen noodles. I served the stuffed cherry tomatoes on top of a wooden container and garnished with real tomato leaves to create a dish that resembles a tomato field. I also used the fresh and beautifully colored skin of the cherry tomatoes as decoration. It is also recommended that you give a cooling impression by spraying water droplets just before serving. Cold somen noodles are placed on the second tier, and at the bottom, I placed the seasoned broth that I cooked the tomatoes with and made it into the dipping sauce for the somen noodles. Initially, I thought of seasoning the dashi broth with light soy sauce and mirin but decided to cook with only the dashi broth for this recipe. It tasted delicious because the “umami” flavor melted from the tomato and chicken. That is why I decided to season using only the main ingredients themselves. The dipping sauce for somen noodles is made of the broth that was used for cooking the tomatoes, with a little salt added. We often perspire a lot in summer, so it is better to season with a little bit of saltiness. First of all, enjoy a bite of the stuffed cherry tomato. Then, enjoy the somen noodles. When making this dish at home using a larger tomato, it won’t take much time to stuff each tomato. In this case, please cook for a slightly longer time.