Hmm, I’ve only seen them in Japan, at high-end department store food halls, or at B2B food expos.
I wish I had a more useful response for you, since they were a bona fide dessert treat.
That’s what I thought after google searching and Google Translate help. I would be open to trying to grow them from seeds saved from the fresh tomatoes, but my experience with trying this with branded premium tomatoes have all failed as the proprietary varieties are hybrids, not open pollenated. Maybe they will sell them in the US one day.
My tomatoes are late this year, but I got a good haul yesterday in my small urban backyard. These, along with the piles on the windowsill and other counter, will keep me busy for a while. Freezing the small ones and roasting and milling some large, milling some raw to freeze. And eating a lot of toasted tomato sandwiches.
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Ottolenghi had his take on Shrimp Saganaki in the New York Times magazine yesterday, adding chipotle, ancho and hot pepper to Shrimp Saganaki.
He adds cilantro, instead of oregano, parsley, and/or dill.
https://www.nytimes.com/2024/09/11/magazine/shrimp-saganaki-summer-recipe.html
That would be too much garlic for us, and too much feta for us.
I usually use 3 to 4 ounces of feta to 1 lb of shrimp.
I’ll make a variation with 1 clove of garlic in total tonight.
Here’s a more typical shrimp saganaki, with parsley, oregano or dill .
