A Recipe for Nihachi-Style Soba Noodles with Shiso and Asparagus Pesto
Look mom, I'm eating my vegetables!
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The recipe box is a collection of recipes and techniques from my favorite cookbooks—everything from up-and-coming titles to tried-and-true favorites from my collection. (Though you may see some original recipes here from time to time, too 😉) You can check out TOD’s archive of past recipes here if you’re looking for some meal inspiration.
Hi! How’s everybody doing? This past Wednesday’s dispatch was a recipe for Caesar salad with aonori croutons and bonito flakes adapted from Sonoko Sakai’s newest cookbook, “Wafu Cooking.” We discussed the meaning of the term wafu (translating to, literally, “Japanese style”) and how it’s informed so much of Sonoko’s cooking, especially given her multicultural upbringing and family lineage. (You can grab that here if you missed it).
But now! Today is all about you, paid reader—and I’m debuting the first premium post (of many to come), with another recipe from Sonoko’s book that’s a bit more time-consuming, and leisurely to try out this weekend. Enter: these nihachi-style soba noodles with an herbaceous shiso pesto and asparagus.