いかの天ぷら、フレッシュトマトのスープ煮、きゅうりのバジル風味サラダ

いかはタコの仲間で、種類や地域によって旬の時期がちがいます。身の部分は寿司や天ぷらなどで食べられ、スミはイカスミスパゲティなどに使われます。いかには、たんぱく質が多く含まれており、肝臓の働きを助けるタウリンという成分も含まれています。また、大阪には、小麦粉の生地にいかを加えて鉄板で焼いた「いか焼き」という料理があります。

今日の給食にはいかのてんぷらとして出ました。衣はサクサク、イカ独自の食感と味が活かされていました。

Squid Tempura, Fresh Tomato Stew, and Cucumber with Basil Dressing

Squid belongs to the same family as octopus, and its peak season varies depending on the species and region. The body is commonly used in sushi and tempura, while the ink is used in dishes such as squid ink spaghetti. Squid is rich in protein and also contains taurine, a nutrient that helps support liver function. In Osaka, there is also a dish called ikayaki, in which squid is mixed into a flour-based batter and grilled on a hotplate.

Today’s school lunch featured squid in the form of tempura. The batter was crispy, and the unique texture and flavor of the squid were well preserved.