To make Topping: In heavy-bottomed saucepan over high heat, bring butter, sugar, cream, ginger and soy sauce to a boil, whisking. Boil for 2 minutes; strain. Pour 2 tablespoons caramel into each of twelve 7-ounce Pyrex custard cups or ramekins.Drain peaches, discarding syrup. Dry each peach with a paper towel; place on cutting board, flat side down. With a thin-bladed knife, cut 3/4 inch from the top to create a circle. Slice each circle into a fan, leaving the top 1/2 inch uncut to maintain shape. Place one peach fan in each custard cup, flat side up. Cut peach trimmings into 1/4-inch dice; reserve for cake and coulis.
To make Cake: Beat butter, sugar and ginger on high speed in electric mixer for 1 minute. Add eggs, one at a time, beating well after each addition. The mixture will look curdled. Scrape down; add soy sauce and baking soda. On low speed, add flour and cream, alternating, in two additions. Add peaches; mix on low speed until incorporated. Fill each custard cup no more than 3/4 full of batter. Place cups on sheet pan; bake at 350 degrees 35 minutes or until top springs back when touched with fingertip. Cool 15 to 20 minutes before unmolding or keep, unmolded, in warm place until served.
To make Peach and Green Tea Coulis: In blender, puree peaches, cream, sugar and matcha. Pour into squeeze bottle; refrigerate until needed.
To plate: Decorate warm plates with Peach and Green Tea Coulis. If cakes have risen about cup, level to rim with serrated knife. Brush off loose crumbs with pastry brush and loosen sides of each cake by carefully running a paring knife around rim of cup. Invert cake onto plate and gently remove cup.
Recipe by Susan Beach, Kikkoman/Johnson & Wales Imaginational Recipe Challenge Alumni Finalist.