Menu for 2021

Graduation Celebratory Lunch <br id="3"/>To celebrate the graduation of the 3rd year junior high school student and the 6th grader of elementary school, we had a graduation lunch today.
Sekihan, which is steamed glutinous rice mixed with red beans and cowpeas, is often eaten during celebrations.
This is because the red color has long been believed to ward off bad things.
In addition to red rice, we also prepared flower-shaped tofu hamburgers and lemon ice cream using lemons harvested in Inagi City.
All the kitchen staff sincerely hope that the graduates will continue to enjoy their meals every day and stay healthy.
For the lemon ice cream, lemons from Inagi City harvested around December are finely chopped and used.

Senzanki
The local school lunch in March is Ehime Prefecture.
Ehime Prefecture in the Shikoku region is a warm region facing the Seto Inland Sea and the Uwa Sea, and is famous for sea bream and other seafood, as well as citrus fruits such as mandarin oranges and ponkan, which boast the largest production volume in Japan.
Senzanki is a local dish of the Toyo region, where chicken dishes are popular.
It is said that it originated in the Edo period, when pheasants from Mt. Chikami were caught and deep-fried.
Currently, chicken meat with bones is often used, but in school lunches, boneless fillets are used.
Meat is marinated in a marinade containing soy sauce, sake, ginger, and garlic, then sprinkled with potato starch and fried.

Doll Festival
"Hinamatsuri" on March 3rd is an annual event that celebrates the healthy growth and happiness of girls by decorating Hina dolls and peach blossoms.
The colors of the hishimochi and hina arare that are offered have meanings: green is new shoots and represents health, white is snow and prosperity of descendants and longevity, and red (pink) is peach blossom and represents talisman against evil. I'm here.
Today's school lunch is Japanese mackerel with yuzu sauce, which is seasonal fish in spring, and Hinamatsuri soup with wakame seaweed and flower-shaped kamaboko, which are also in season in spring.
Let's eat deliciously and celebrate the health of the year.

Joshu Kinpira
The local school lunch in February is Gunma Prefecture.
Gunma Prefecture is located in the northwestern part of the Kanto region, and has abundant nature and many hot spring areas.
Gunma Prefecture has a large harvest of vegetables such as konjac potatoes, green onions, cucumbers, and cabbages, and livestock such as cattle and pigs are also actively raised.
Joshu Kinpira is said to have been created to commemorate the Akagi National Athletic Meet held in Gunma Prefecture in 1983, and uses konnyaku, a specialty product of Gunma Prefecture.

Penne Arrabiata <br id="3"/> Penne arrabbiata is a dish of tomato sauce with garlic and chili peppers mixed with penne pasta.
Arrabbiata means "anger" in Italian, and it is said that the name comes from the fact that the spicy tomato sauce, which uses plenty of chili peppers, turns the face red as if it were angry.

Yojiki (meatballs simmered in tomatoes)
Yozhiki is a Russian stew of meatballs with rice and tomatoes.
It seems that this name, which means hedgehog in Russian, was given because the appearance of the rice popping out of the meatball resembles a hedgehog.

Metta-jiru <br id="3"/>Metta-jiru is a local dish of Ishikawa Prefecture, and is a pork soup with lots of ingredients using root vegetables.
Ishikawa Prefecture has a long history of sweet potato cultivation, so it is characterized by the addition of sweet potatoes.
There are various theories, but it seems that the name "metta-jiru" came from the fact that there are a lot of ingredients in it, so it is said to be "a soup with ingredients in random".

Kagamibiraki
January 11th is "kagami biraki".
Kagami-biraki is an event to pray for good health for the year by eating the kagami-mochi that was offered to Toshigami during the New Year as ozoni or oshiruko.
Cutting kagami mochi with a knife is associated with seppuku, so it is said that the word 'open', which means auspicious spreading at the end, came to be called 'kagami-biraki'.

dragging
The local school lunch in December is a drag of Aichi Prefecture.
In Nagoya City, Aichi Prefecture, sukiyaki is called hikizuri.
It is said that it came to be called "Hikizuri" because the meat was dragged on top of the sukiyaki pot.
Sukiyaki is often made with beef, but chickens such as Nagoya Cochin chickens are popular in Aichi Prefecture, so chicken is used for hikizuri.

Potatoes from Ozora Town <br id="3"/>Ozora Town and Inagi City in Hokkaido are sister cities, and they exchange their specialty vegetables and fruits.
Pears are sent from Inagi City, and freshly dug potatoes are delivered from Ozora Town.
Ozora Town is a town rich in nature, famous for its lake called Lake Abashiri, sunflower fields, and moss phlox park.
Today's pot-au-feu was made using potatoes delivered from Ozora Town.

Japanese food day
November 24th is called "Washoku Day" because of the puns of "ii (11) nihon (2) shoku (4)".
Washoku is a culture centered on cuisine that the Japanese have inherited from ancient times, and at its root is the idea of ​​​​"respect for nature."
It is characterized by ingredients nurtured by the rich nature of the sea, mountains, and villages, cooking that makes the most of umami, and a menu centered on rice, which is also excellent in nutritional balance.
Today's school lunch is a Japanese menu that incorporates umami-rich dashi, traditional seasonings such as soy sauce and miso, and autumn seasonal mackerel and mushrooms.
Let's think about Japanese food culture again while eating.
In addition, on November 22nd, 24th (today) and 25th, new rice harvested in Nozawa Onsen Village, Nagano Prefecture, which is a friendship city of Inagi City, will be cooked in the rice cooking equipment in the first kitchen. Provide to schools (Each school is assigned only once in 3 days).

Imoni <br id="3"/>Imoni is a local dish of Yamagata Prefecture that is often eaten from fall to winter, when taro is harvested.
In Yamagata Prefecture, each family or riverside brings a pot and ingredients to make and eat imoni together with family and friends. increase.
Seasonings vary from region to region, such as miso and soy sauce.
Today's school lunch Imoni seasoned with soy sauce.

Gojiru <br id="3"/>Soybeans soaked in water and mashed are called "go", and gojiru is made by adding go to miso soup.
Since soybeans are harvested and shipped from autumn to winter, it has been eaten all over Japan as a dish to warm the body during the cold season.
The gojiru for today's school lunch contains finely chopped soybeans and vegetables such as Kobo, carrots, and radish.
Eat gojiru and warm up your body.

hoki salsa sauce
October's World Cuisine is Mexico.
Located in the south of the United States, its official name is the United States of Mexico.
Salsa sauce is a typical Mexican sauce made by finely chopping vegetables such as tomatoes, onions, and peppers and mixing them with lemon juice and Tabasco.

Niitaka Pear from Inagi City
Niitaka pears, which are in season from late September to mid-October, are larger than other varieties and have a very sweet taste.
In Inagi City, where the area of farmland is small, the producers have adjusted the fertilizer mix and devised ways to prevent insects and animals from eating them so that they can harvest high-quality pears from the limited field. is raised in

Karemore (chicken curry)
September's World Cuisine is Samoa.
In Samoan, "kare" means "curry" and "moa" means "chicken".
"Caremore" means "chicken curry".
In Samoa, potatoes and unsweetened bananas are often eaten as staple foods, but rice is often served with curries.

Takao grapes from Inagi City <br id="3"/>Takao grapes, one of the specialties of Inagi City, are grown in Tokyo about 60 years ago. No grapes.
It's shaped like a rugby ball.
Named after Mount Takao in Tokyo.
The amount of production is decreasing year by year, but this year we were able to serve grapes that were carefully grown by the efforts of the farmers at school lunches.
Please enjoy it with gratitude.

pork bean stew
The Tokyo 2020 Olympics and Paralympics support lunch in July will be in the United States.
Pork bean stew is often made in American homes.
It is a stewed dish with lots of ingredients such as pork, beans, potatoes, and carrots.
Today's stew contains two types of beans: soybeans and red kidney beans.

Butadon <br id="3"/>This month's local school lunch is a Hokkaido pork bowl.
Butadon is a dish of thinly sliced ​​pork that is grilled and seasoned with sugar and soy sauce.
In school lunches, in addition to pork, we also put a lot of vegetables such as cabbage, onions, and carrots.

Locally produced lunch in Tokyo <br id="3"/>Today's lunch is made with ingredients related to Tokyo.
The potatoes and onions in the curry nikujaga are from Inagi City, where we live.
In addition, the Japanese mustard spinach in the Japanese mustard spinach seasoned with grated radish was named after the fact that cultivation began near Komatsugawa, Edogawa-ku, Tokyo.
(Today's Komatsuna is from Mitaka City)
Ingredients used for school lunches are delivered from all over Japan, but locally produced ingredients can be delivered fresher because the distance and time to transport them to the communal kitchen are short.
Taste and enjoy.
The 1th and 2th photos are potatoes and onions delivered from farmers in the city today.
The third one is cutting the delivered potatoes.
The potatoes used for nikujaga are cut larger than those used for other dishes, so they are not cut by a machine, but are carefully cut by hand by the chef.

Carbonada (South American-style tomato stew)
The Tokyo 2020 Olympics and Paralympics support lunch in June is Argentina.
Argentina is a country in South America where soccer is very popular.
Carbonada is a tomato-flavored stew that contains many sweet ingredients such as onions, potatoes, pumpkins, and sweet potatoes.
The sweetness of the ingredients and the acidity of the tomatoes go well together.
Argentinian carbonada contains rice, but in school lunches, barley is used instead.
Chew well before eating.

minestrone
The Tokyo 2020 Olympics and Paralympics support lunch in May is Italy.
Minestrone, which means "soup with lots of ingredients," is a home-cooked dish made with typical Italian ingredients such as tomatoes, garlic, and olive oil.
Vegetables, of course, can also be made with beans and small pasta.

Chicken-chan-yaki <br id="3"/> Chicken-chan-yaki is a local dish that originated in the Minamihida and Okumino regions of Gifu Prefecture.
Bite-sized pieces of chicken are marinated in a soy sauce or miso-based sauce and stir-fried with plenty of vegetables such as cabbage.
Today, I'm stir-frying chicken, onions, cabbage, chives, and other vegetables in a garlicky miso sauce.

Wakatake-jiru <br id="3"/>Wakatake-jiru is a clear soup made with wakame and bamboo shoots, which are in season in spring.
For school lunches, we used bonito flakes for dashi stock and seasoned it simply with salt and soy sauce.

Noppe (boiled vegetables)
Noppe is a thick simmered dish that is eaten in Niigata Prefecture.
The taro is simmered with various ingredients such as carrots, burdock root, shiitake mushrooms, and chicken to thicken it.
The name of Noppe comes from "Nuppei" which means "thick".