Rehydrate the wakame seaweed in water. (It weighed 40 g after soaking and draining.)
Put the ponzu sauce and hand-crumbled garlic slices in a serving bowl, and leave until the garlic has softened.
Cut up the tomatoes into easy to eat pieces. Put the tomato, well squeezed out wakame seaweed and ground sesame seeds in the bowl with the ponzu sauce and garlic, mix and it's done.
Story Behind this Recipe
I wanted to have a vinegared dish that wasn't too sweet.
Let it rest for a while in the refrigerator after making it. You can use raw grated garlic, garlic paste from a tube, or garlic powder. Add some sesame oil or ra-yu spicy chili sesame oil if you like. Dried wakame seaweed varies depending on the manufacturer, so one tablespoon is just a guideline.