was in the mood to make yakiudon, but found that I did
not have any udon in my cabinet. Oh, I had lots of noodles,
but no udon. In particular, I had a lot of somen,
which are fine noodles that you normally serve chilled
and eaten with dipping sauce. Well, what the heck, I
thought, wheat noodles are wheat noodles. And thus yakisomen was
invented. I wasn't sure somen was tough enough to withstand
the rigors of frying with chicken, cabbage, broccoli,
mushrooms, and carrots, but it was equal to the challenge.
baked Japanese sweet
potato, edamame, mochi
(not sure what flavor it is - it was part of an assortment,
so I'll find out come lunchtime)
and a grove of takenoko no sato, which are little bitty
chocolate-covered, bamboo-shoot-shaped cookies.