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.

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