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Individually wrapped onigiri, usually a trianular shape, make a good snack and are available at convenience stores.
They are boiled and served in a broth, usually hot but occasionally cold in summer, and topped with ingredients such as a raw egg to make tsukimi udon, and deep-fried tofu aburaage to make kitsune udon.
Soba is buckwheat noodles, which are thinner and a darker color than udon.
Regular tofu is prepared in many ways: Aburaage (fried slices of tofu), Atusage (fried tofu), Yuba (soy milk skin, the skin that collects at the top of a vat of soy milk) and Agedashi-doufe (fried tofu served in a warm soy-based broth, topped with sliced leek) are widely available.
Aburaage, Atuage and Yuba are usually used for simmered food or pot dishes.
Aburaage can also be eaten by just grilling it, dipped in a little soy sauce and eating.
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