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.