Buckwheat Noodles with Fresh Tomato Sauce


Preparation info

  • Serves


    • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

The inspiration for this bicultural pasta came from Cafe Seiyoken, a chic New York establishment that prides itself on making waves on the culinary shores of the American east coast.


  • 1 pound plum tomatoes (fresh ones are best, but use drained, canned plum tomatoes if fresh are unavailable)
  • 1 tablespoon olive oil


Bring a pot of water to a boil and, one at a time, blanch the tomatoes for 4–5 seconds. Transfer the tomatoes to a bowl of cold water. Slice them in half and peel off the skins. Coarsely chop the tomatoes and set aside.

Heat the olive oil in a heavy-duty skillet, then sauté the garlic and onion over medium heat until the vegetables are fragrant and translucent. Add the chopped tomatoes