July and August are BBQ months here in Japan and yakisoba is often the last dish made before packing up. That’s right, for those of you outside Japan, they make a fried noodle dish on the barbecue on a cookie sheet. I won’t be attending any BBQs this year because it is too hot for le akachan. That doesn’t mean I can’t enjoy some yakisoba at home.
In the mix: a homemade tofu burger, carrot, cabbage and green pepper.