A relative latecomer to Asian cuisine, the tomato does not feature too largely in Asian cookbooks. It does feature largely in the home garden, however, and there are a number of quite tasty Japanese varieties. The pink fruited tomatoes of Japan offer unique sweetness and low acidity. India employs the tomato in a variety of chutneys, curries and soups, including a delicious spicy tomato and onion soup. The Japanese also pickle green tomatoes.