ご飯、牛乳、焼きししゃも、和風カレー汁、ささみと小松菜の炒め物

ししゃもは北海道に太平洋岸にすむ魚です。川で生まれ、海で１年半くらいかけて成長した後、１０月〜１１月ごろには再び川をさかのぼって卵を産みます。日本ではカラフトシシャモという代用魚が一般的に流通しています。

本日の給食には焼きししゃもとして出ました。身はふっくらしており、卵はプチプチしていて、程よい塩味がありました。

Rice, milk, grilled shishamo, Japanese-style curry soup, and stir-fried chicken tender and komatsuna.

Shishamo is a fish that lives along the Pacific coast of Hokkaido. It is born in rivers, grows in the sea for about a year and a half, and then returns to the river to lay eggs around October to November. In Japan, a substitute species called capelin is commonly distributed instead of true shishamo.

Today’s school lunch included grilled shishamo. The fish had a soft, fluffy texture, and the eggs were pleasantly crunchy, with just the right amount of saltiness.