Udon noodles topped with vegetable tempura for lunch.
Dinner: Jyaga-buta, yuba, sauteed eggplant marinated in ponzu with jyako fish (tiny fish), and rice. Jyaga-buta is like a dumpling and a meatball combined in one in a broth based soup with napa cabbage, onions, and carrots. Yuba is similar to tofu. When you make tofu you have to boil soy milk, and when you do, it forms a pudding skin on top. That is what yuba is. My first trip to Japan we actually went to a restaurant and had a five course yuba lunch. I had no idea you could prepare it in so many different ways.
