Monday was spaghetti -- I'd say once a week there is some kind of Western food. According to what I can make of kyuushoku history, because of near famine conditions in Japan after WWII, school lunches originally had to make use of cheaper ingredients like skim milk powder and flour. It wasn't until 1976 that rice was introduced, thanks to a surplus of government-distributed rice. Needless to say, the spaghetti was not bad. With potatoes? Uhhh...why not?
[clockwise from spaghetti]- spaghetti bolognese (supagettei mīto sōsu スパゲッテイミート ソース)
- roasted potatoes (rōsu poteto ロースポテト)
- asparagus salad (asuparagasuiri yude yasai アスパラガス入りゆで 野菜)
- milk (gyuunuu 牛乳)
Tuesday was chirashi zushi -- often translated as "scattered sushi," it's basically a bowl of rice with sushi ingredients on top, instead of everything rolled up. It's colorful and easy to make, although I don't think the school was using properly vinager-ed sushi rice, it was just normal rice. There was also no raw fish, although I still wonder what the purple stuff was. The soumen (thin ramen noodles) was simple and tasty. My favorite was the frozen satsuma orange. Not sure why it was frozen, other than for it to be novel and delicious, and also the peel came off much more easily.
[clockwise from sushi rice]- scattered sushi (chirashi zushi ちらしずし)
- frozen satsuma orange (reitoumikan 冷凍みかん)
- vegetables with sesame (yasai no goma aie 野菜のごま相え)
- milk (gyuunuu 牛乳)
- soumen noodle soup (soumen shiru そうめん汁)
Wednesday was a standard, a kind of potato-pork stew called jagaimo no soboro ni. It's hearty and delicious, a little sweet (maybe they're using mirin (sweet sake)?). The fresh watermelon was great.
[clockwise from rice]- rice w/ bonito flake topping (gohan furikake katsuo ご飯ふりかけかつお)
- milk (gyuunuu 牛乳)
- watermelon (suika すいか)
- boiled vegetables w/ mustard sauce (yude yasai karashi ゆで野菜からし)
- potato-pork stew (jagaimo no soboro niじゃがいものそぼろ煮)
No comments:
Post a Comment