学校日記

ビーフシチュー、カリフラワーとコーンのサラダ、カレーフィッシュ
本日の給食はビーフシチュー、カリフラワーとコーンのサラダ、カレーフィッシュという、純洋風のメニューでした。ビーフシチューはお肉は柔らかく、ソースが濃厚で、カリフラワーとコーンのサラダは酸味があり、シャキシャキで、カレーフィッシュはカレーの味と小魚のうま味が噛めば噛むほど実感できる一品でした。
西洋料理は和食とはまた異なった味で面白いですね。
ごちそうさまでした。

Beef stew, cauliflower and corn salad, curry fish
Today's school lunch was a purely Western menu of beef stew, cauliflower and corn salad, and curry fish. The beef stew had tender meat and a rich sauce, the cauliflower and corn salad was sour and crunchy, and the curry fish had a curry flavor and the umami of the small fish that you could really taste the more you chewed it.
Western food has a different taste from Japanese food, which is interesting.
Thank you for the meal.

親子丼、紅白なます、抹茶大豆

ウィキペディアによると,親子丼は、割下などで煮た鶏肉を溶き卵でとじ、飯の上に乗せた丼物の一種で、「親子」という名称は鶏の肉と卵を使うことに由来します。ネギやタマネギなどと共に煮て、彩りとしてミツバやグリーンピース、刻み海苔などを飾ることが多いようです。親子丼の起源は不明で、確認できる最古の文献資料としては、1884年（明治17年）には、神戸元町の「江戸幸」が出した新聞広告に「親子上丼」「親子並丼」「親子中丼」の名が見られたようです。

本日のメニューには親子丼が登場しました。鶏肉は柔らかく、卵はふわふわで、つゆだくのお出汁がとてもよく効いていました。

Oyakodon, red and white pickles, matcha soybeans

According to Wikipedia, oyakodon is a type of rice bowl dish in which chicken simmered in sauce is bound with beaten egg and placed on top of rice. The name "oyako" comes from the use of chicken meat and egg. It is often simmered with green onions and onions, and is often garnished with mitsuba, green peas, and shredded seaweed for color. The origin of oyakodon is unknown, and the oldest documented document that can be confirmed is from 1884 (Meiji 17), when the names "oyako jo-don," "oyako nami-don," and "oyako chu-don" were seen in a newspaper advertisement placed by "Edo Ko" in Motomachi, Kobe.

Today's menu featured oyakodon. The chicken was tender, the egg fluffy, and the dashi broth was very tasty.

さごしの醤油だれかけ、みそ汁、キャベツの赤じぞあえ

キャベツは、アブラナ科アブラナ属の多年草です。野菜として広く利用され、栽培上は一年生植物として扱われます。
西ヨーロッパの海岸の崖の上が原産といわれ、ヨーロッパでは古代ギリシア人の時代に薬用され、紀元前4世紀には保健食から野菜として栽培されていたようです。現在は日本を含む世界各地で栽培されています。日本ではじめて野菜として栽培されたのは、明治4年からだとされています。（ウィキペディアより）

本日はキャベツの赤じそ和えとして出ました。シャキシャキのキャベツに赤じその風味が香る一品でした。

Sagoshi with soy sauce, miso soup, cabbage with red shiso dressing

Cabbage is a perennial plant of the Brassicaceae family. It is widely used as a vegetable and is treated as an annual plant for cultivation.
It is said to be native to the cliffs on the coasts of Western Europe, and was used medicinally in Europe during the time of the ancient Greeks, and was cultivated as a vegetable as a health food in the 4th century BC. It is now cultivated all over the world, including Japan. It is said that it was first cultivated as a vegetable in Japan in 1871. (From Wikipedia)

Today, it was served as cabbage with red shiso dressing. It was a dish with crispy cabbage and the aroma of red shiso.

ミートボールと野菜のカレー煮、ツナと小松菜のソテー、パインアップル（缶）

パイナップルまたはパインアップルは、熱帯アメリカ原産のパイナップル科の多年草、またはその肥大した実のことです。単にパインと略して呼ばれることもある他、漢名で菠蘿、または鳳梨と呼ばれます。

ウィキペディアによると、パイナップルは多年草であり、実を収穫後、根茎から再び芽を出し、これが成長すると先端部に結実するとあります。しかし、収穫ごとに実が小さくなっていくため、株を3年以上用いることは少ないようです。

本日の給食には缶詰めのパインアップルが出ました。爽やかな甘味と酸味があり、とてもおいしかったです。

ごちそうさまでした。

Curried meatballs and vegetables, sauteed tuna and komatsuna, pineapple (canned)

Pineapple or pineapple is a perennial plant of the Bromeliaceae family native to tropical America, or its swollen fruit. It is sometimes simply called pine, and its Chinese name is 菠蘿 or 帆梨.

According to Wikipedia, pineapple is a perennial plant, and after the fruit is harvested, it sprouts again from the rhizome, and as it grows, it bears fruit at the tip. However, since the fruit gets smaller with each harvest, it seems that it is rare to use a plant for more than three years.

Today's school lunch included canned pineapple. It had a refreshing sweetness and sourness, and was very delicious.

Thank you for the meal.

鶏肉の塩こうじ焼き、かす汁、くりきんとん

酒粕とは、日本酒などのもろみを、圧搾した後に残る白色の固形物のことです。

酒米を醸造すると重量比で25%ほどの酒粕が取り出され、その成分は日本食品標準成分表によると、水分51%・炭水化物23%・蛋白質13%・脂質・灰分となっており、他にもペプチド・アミノ酸・ビタミン・酵母など栄養素に富んでいるので、健康効果が期待される食品としての価値が見直されているようです。ですが、酒粕の状態にもよりますが、アルコール成分が約8%程度残存している場合があるそうで食べすぎには注意が必要だそうです。(ウィキペディアより）

本日のメニューのかす汁には酒粕が使われています。出汁と味噌に酒粕のほのかな甘みがあわさり、出汁に深いコクがありました。

Grilled chicken with salted koji, kasu soup, and kurikinton

Sake lees are the white solids that remain after the mash of sake and other products is pressed.

When sake rice is brewed, about 25% of the sake lees are extracted by weight, and according to the Standard Tables of Food Composition in Japan, they are 51% water, 23% carbohydrates, 13% protein, lipids, and ash. They are also rich in nutrients such as peptides, amino acids, vitamins, and yeast, so their value as a food that is expected to have health benefits is being reevaluated. However, depending on the condition of the sake lees, there are cases where about 8% of the alcohol content remains, so care should be taken not to eat too much. (From Wikipedia)

Sake lees are used in today's menu, kasu soup. The subtle sweetness of the sake lees is combined with the dashi and miso, giving the dashi a deep richness.

１月２４日から３０日の一週間は給食週間です。１８８９年（明治２２年）に山形県で学校給食が始まりました。戦時中、物資の関係で廃止されましたが、戦後の新しい学校教育とともに給食が復活し、現在に至っています。

今日は給食委員会の子どもたちが給食について調べたことを発表し、給食調理員さんに感謝を述べる集会を行いました。


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A semana de 24 a 30 de janeiro é a Semana do Almoço Escolar. Os almoços escolares começaram na Prefeitura de Yamagata em 1889 (Meiji 22). Durante a guerra, eles foram abolidos devido a restrições de fornecimento, mas foram revividos após a guerra com o novo sistema de educação escolar e continuam até hoje.

Hoje, as crianças do comitê de almoço escolar realizaram uma reunião para fazer apresentações sobre o que pesquisaram sobre almoços escolares e para expressar sua gratidão aos cozinheiros do almoço escolar.lunches and to express their gratitude to the school lunch cooks.

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La semana del 24 al 30 de enero es la Semana del Almuerzo Escolar. Los almuerzos escolares comenzaron en la prefectura de Yamagata en 1889 (Meiji 22). Durante la guerra, se abolieron debido a las limitaciones de suministro, pero se recuperaron después de la guerra con el nuevo sistema de educación escolar y continúan hasta el día de hoy.

Hoy, los niños del comité de almuerzos escolares se reunieron para hacer presentaciones sobre lo que habían investigado sobre los almuerzos escolares y para expresar su gratitud a los cocineros de los almuerzos escolares.

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Ang linggo mula Enero 24 hanggang ika-30 ay School Lunch Week. Nagsimula ang mga pananghalian sa paaralan sa Yamagata Prefecture noong 1889 (Meiji 22). Sa panahon ng digmaan, inalis ang mga ito dahil sa mga hadlang sa suplay, ngunit nabuhay muli pagkatapos ng digmaan kasama ang bagong sistema ng edukasyon sa paaralan at nagpapatuloy hanggang ngayon.

Ngayon, nagsagawa ng pagpupulong ang mga bata sa　committee upang magbigay ng mga presentasyon tungkol sa kanilang mga sinaliksik tungkol sa mga pananghalian sa paaralan at upang ipahayag ang kanilang pasasalamat sa mga tagapagluto ng tanghalian sa paaralan.

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Tuần từ ngày 24 đến ngày 30 tháng 1 là Tuần lễ Bữa trưa học đường. Bữa trưa học đường bắt đầu ở Tỉnh Yamagata vào năm 1889 (Meiji 22). Trong chiến tranh, chúng đã bị bãi bỏ do hạn chế về nguồn cung, nhưng đã được khôi phục sau chiến tranh với hệ thống giáo dục trường học mới và tiếp tục cho đến ngày nay.

Hôm nay, trẻ em trong ủy ban bữa trưa học đường đã tổ chức một cuộc họp để trình bày về những gì chúng đã nghiên cứu về bữa trưa học đường và bày tỏ lòng biết ơn của mình đối với những người nấu bữa trưa học đường.

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The week from January 24th to 30th is School Lunch Week. School lunches began in Yamagata Prefecture in 1889 (Meiji 22). During the war, they were abolished due to supply constraints, but were revived after the war with the new school education system and continue to this day.

Today, the children on the school lunch committee held a meeting to give presentations about what they had researched about school lunches and to express their gratitude to the school lunch cooks.

6年生は骨のもとになるカルシウムについて学習しました。体内のカルシウムは年を取ると減っていきます。若い時にたくさんカルシムを取っていると、減り方が少ないそうです。なので、今うちにたくさんカルシウムをとるため、どんな食べ物にカルシウムが多く含まれているかを学習しました。

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Os alunos do sexto ano aprenderam sobre cálcio, que é a base dos ossos. À medida que envelhecemos, o cálcio no corpo diminui. Se ingerimos muito cálcio quando somos jovens, ele diminui menos. Portanto, para obter mais cálcio agora, aprendemos quais alimentos contêm muito cálcio.

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Los alumnos de sexto grado aprendieron sobre el calcio, que es la base de los huesos. A medida que envejecemos, el calcio en el cuerpo disminuye. Si ingerimos mucho calcio cuando somos jóvenes, disminuye menos. Por eso, para obtener más calcio ahora, aprendimos qué alimentos contienen mucho calcio.

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Natutunan ng ikaanim na baitang ang tungkol sa calcium, na siyang batayan ng mga buto. Habang tumatanda tayo, bumababa ang calcium sa katawan. Kung tayo ay umiinom ng maraming calcium noong tayo ay bata pa, ito ay nababawasan. Samakatuwid, upang makakuha ng mas maraming calcium ngayon, natutunan namin kung anong mga pagkain ang naglalaman ng maraming calcium.

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Học sinh lớp sáu đã học về canxi, là nền tảng của xương. Khi chúng ta già đi, canxi trong cơ thể giảm đi. Nếu chúng ta hấp thụ nhiều canxi khi còn trẻ, lượng canxi sẽ giảm ít hơn. Do đó, để có thêm canxi ngay bây giờ, chúng ta đã học được những thực phẩm nào chứa nhiều canxi.

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The sixth graders learned about calcium, which is the basis of bones. As we age, calcium in the body decreases. If we take in a lot of calcium when we are young, it decreases less. Therefore, in order to get more calcium now, we learned what foods contain a lot of calcium.

ケチャップ煮、ささみと野菜のソテー、りんご

ケチャップとは、野菜、果実、キノコ、または魚介類などを原料にした調味料で、日本ではケチャップと言えば通常トマトケチャップのことを指します。

ウィキペディアによると、イギリスのマッシュルームを使ったケチャップが、やがてアメリカに伝わり、トマトケチャップが18 - 19世紀にアメリカに渡ったフランス系ヨーロッパ人によって考案されたそうです。当時、アメリカで作るトマトは酸味がとても強く、そのまま食べるには向かなかったためつくられたそうです。

今日のケチャップ煮にはトマトケチャップが使われています。野菜たっぷりで、ケチャップの酸味があり、チキンブイヨンのうま味と合わさって絶品でした。

Ketchup stew, sauteed chicken breast and vegetables, apple

Ketchup is a condiment made from vegetables, fruits, mushrooms, or seafood. In Japan, ketchup usually refers to tomato ketchup.

According to Wikipedia, ketchup made from mushrooms in England was eventually introduced to America, and tomato ketchup was invented by French Europeans who came to America in the 18th and 19th centuries. At the time, tomatoes grown in America were very sour and not suitable for eating as is, so tomato ketchup was invented.

Tomato ketchup is used in today's ketchup stew. It was delicious with plenty of vegetables, the sourness of ketchup, and the umami of chicken bouillon.

豚肉のごまだれ焼き、みそ汁、きくなとはくさいのおひたし

本日の給食は豚肉のごまだれ焼きに、みそ汁、菊菜と白菜のおひたしという純和風なメニューでした。豚肉のごまだれ焼きは豚肉の程よい脂にごまだれの風味が合わさって食欲をそそり、菊菜と白菜のおひたしは野菜たっぷりで、薄口しょうゆの程よい塩味があり、みそ汁は優しい味で心がほっこりするような味でした。
和食は良いですね。

Grilled pork with sesame sauce, miso soup, and boiled chrysanthemum and Chinese cabbage
Today's school lunch was a purely Japanese menu of grilled pork with sesame sauce, miso soup, and boiled chrysanthemum and Chinese cabbage. The grilled pork with sesame sauce was appetizing with the moderate fat of the pork combined with the flavor of the sesame sauce, the boiled chrysanthemum and Chinese cabbage was full of vegetables and had a moderate saltiness from the light soy sauce, and the miso soup had a gentle taste that warmed the heart.
Japanese food is great.

サバのカレー竜田揚げ、五目汁、キュウリの甘酢あえ

竜田揚げは、肉や魚に醤油で下味をつけてから片栗粉をまぶして油で揚げた日本発祥の料理です。から揚げの一種で、から揚げの別名とする説がある一方、別種として定義づけることも多いそうです。別種とした場合のから揚げとの違いは、醤油で下味をつけることと、片栗粉をまぶすことです。標準的なから揚げと異なり、柔らかさやジューシーさは抑えられており、やや硬めの仕上がりがから揚げとの違いだそうです。(ウィキペディアより）


本日はサバのカレー竜田揚げがメニューとして出ました。カレーの味がしっかりとついていました。

すべての人や食材に感謝を込めて、ごちそうさまでした。


Curry-fried mackerel, mixed vegetable soup, sweet and sour cucumber

Tatsuta-age is a dish that originated in Japan, where meat or fish is seasoned with soy sauce, then coated with potato starch and deep-fried.

It is a type of fried food, and according to Wikipedia, while some say it is another name for fried food, it is often defined as a different type. If it is considered a different type, the difference between it and fried food is that it is seasoned with soy sauce and coated with potato starch. Unlike standard fried food, it is less soft and juicy, and the finished product is slightly harder, which is what differentiates it from fried food.

Today's menu was curry-fried mackerel. It had a strong curry flavor.

Thank you for the meal, with gratitude to everyone and the ingredients.

鶏肉とじゃがいものガーリック焼き、スープ煮、ブロッコリーのサラダ

サラダとは、野菜などの具材に塩、酢、油、香辛料などの調味料をふりかけるか、和えて盛りつけた料理の総称です。
ウイキペディアによると生のままの野菜や、ポテト、ブロッコリー、豆類などの煮たものを冷ましてから盛り合わせ、マヨネーズ、ドレッシング、塩等をかけて食べるものが一般的だそうですが、野菜以外の材料を多く含む卵サラダ、ツナサラダ、ハムサラダ、マカロニサラダなどもサラダと称されるそうです。素材の選び方によってはビタミンC・食物繊維などを多く含みます。


本日のメニューにはブロッコリーのサラダが出ました。歯ごたえがあり、ドレッシングの味もあっさりしていて、もりもり食べれる一品でした。
ごちそうさまでした。




Garlic-grilled chicken and potatoes, stewed in soup, and broccoli salad

Salad is a general term for a dish in which vegetables and other ingredients are sprinkled with seasonings such as salt, vinegar, oil, and spices, or mixed and served.

According to Wikipedia, salads are generally made by cooling raw vegetables or boiled potatoes, broccoli, and beans, then arranging them and eating them with mayonnaise, dressing, salt, etc., but egg salads, tuna salads, ham salads, and macaroni salads that contain many ingredients other than vegetables are also called salads. Depending on the ingredients selected, they can contain a lot of vitamin C and dietary fiber.

Today's menu included broccoli salad. It was chewy and the dressing was light, so it was a dish that you could eat a lot of.

Thank you for the meal.

２年生では野菜について学習をしました。子どもにとって好き嫌いのはっきりする野菜ですが、紙芝居を見て、野菜を食べることの大切さに気づくことができました。給食でも、家でもしっかり野菜を食べてほしいと思います。

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Na segunda série, aprendemos sobre vegetais. As crianças tendem a amar ou odiar vegetais, mas ao assistir a uma história em imagens, elas conseguiram perceber a importância de comer vegetais. Espero que elas comam vegetais na escola e em casa.
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En segundo grado, aprendimos sobre las verduras. Los niños tienden a amar u odiar las verduras, pero al ver un cuento ilustrado, pudieron darse cuenta de la importancia de comer verduras. Espero que coman verduras en la escuela y en casa.
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Sa ikalawang baitang, natutunan namin ang tungkol sa mga gulay. Ang mga bata ay may posibilidad na mahalin o mapoot sa mga gulay, ngunit sa pamamagitan ng panonood ng isang larawang kuwento, napagtanto nila ang kahalagahan ng pagkain ng mga gulay. Sana ay kumain sila ng gulay sa paaralan at sa bahay.
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Ở lớp 2, chúng tôi đã học về rau. Trẻ em có xu hướng thích hoặc ghét rau, nhưng bằng cách xem một câu chuyện tranh, các em có thể nhận ra tầm quan trọng của việc ăn rau. Tôi hy vọng rằng các em sẽ ăn rau ở trường và ở nhà.
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In the second grade, we learned about vegetables. Children tend to either love or hate vegetables, but by watching a picture story, they were able to realize the importance of eating vegetables. I hope that they will eat vegetables at school and at home.

食べ物の３要素について学習しました。赤のグループは「からだのつくるもとになる」、黄のグループは「エネルギーのもとになる」、緑のグループは「からだの調子を整えるもとになる」食べ物です。３つのグループの食べ物をバランスよくとることの大切さを学びました。プリントで、それぞれの食べ物が赤・黄・緑のどのグループの食べ物かを確かめました。

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Os alunos da primeira série aprenderam sobre os três elementos dos alimentos. O grupo vermelho é para alimentos que são a base do corpo, o grupo amarelo é para alimentos que são a base da energia e o grupo verde é para alimentos que ajudam a manter o corpo em boas condições. Eles aprenderam a importância de comer uma dieta balanceada dos três grupos de alimentos. Eles usaram uma impressão para verificar a qual grupo cada alimento pertencia: vermelho, amarelo ou verde.

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Los alumnos de primer grado aprendieron sobre los tres elementos de los alimentos. El grupo rojo corresponde a los alimentos que son la base del cuerpo, el grupo amarillo corresponde a los alimentos que son la base de la energía y el grupo verde corresponde a los alimentos que ayudan a mantener el cuerpo en buenas condiciones. Aprendieron la importancia de llevar una dieta equilibrada de los tres grupos de alimentos. Utilizaron una hoja impresa para comprobar a qué grupo pertenecía cada alimento: rojo, amarillo o verde.

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Natutunan ng mga unang baitang ang tungkol sa tatlong elemento ng pagkain. Ang pulang grupo ay para sa mga pagkaing pundasyon ng katawan, ang dilaw na grupo ay para sa mga pagkaing pundasyon ng enerhiya, at ang berdeng grupo ay para sa mga pagkaing nakakatulong na panatilihing nasa mabuting kondisyon ang katawan. Natutunan nila ang kahalagahan ng pagkain ng balanseng diyeta ng tatlong grupo ng mga pagkain. Gumamit sila ng printout para tingnan kung saang grupo kabilang ang bawat pagkain: pula, dilaw, o berde.

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Học sinh lớp một đã học về ba thành phần của thực phẩm. Nhóm màu đỏ dành cho các loại thực phẩm là nền tảng của cơ thể, nhóm màu vàng dành cho các loại thực phẩm là nền tảng của năng lượng và nhóm màu xanh lá cây dành cho các loại thực phẩm giúp duy trì cơ thể khỏe mạnh. Các em đã học được tầm quan trọng của việc ăn một chế độ ăn cân bằng gồm ba nhóm thực phẩm. Các em đã sử dụng bản in để kiểm tra xem mỗi loại thực phẩm thuộc nhóm nào: đỏ, vàng hay xanh lá cây.

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First graders learned about the three elements of food. The red group is for foods that are the foundation of the body, the yellow group is for foods that are the foundation of energy, and the green group is for foods that help keep the body in good condition. They learned the importance of eating a balanced diet of the three groups of foods. They used a printout to check which group each food belonged to: red, yellow, or green.

　筑前煮,ツナとキャベツのごまいため,黒豆の煮もの
筑前煮は福岡県の代表的な郷土料理です。炒り鶏や、福岡県ではがめ煮とも呼ばれます。

　ウィキペディアによると、博多弁の「がめくり込む」（「寄せ集める」などの意）が名前の由来とも、当時「どぶがめ」と呼ばれていたスッポンとあり合せの材料を煮込んで食べたのが始まりとも言われています。現在はスッポンではなく鶏肉を使うのが普通です。正月料理や祝いの席での料理として作られるほど地元では欠かせない味となっており、水炊きとともに農山漁村の郷土料理百選に福岡県の郷土料理として選ばれているそうです。

　鶏肉はやわらかく、野菜や鶏肉に煮汁がよく染みていました。

Chikuzen-ni, Tuna and cabbage with sesame sauce, Black bean stew
Chikuzen-ni is a representative local dish of Fukuoka Prefecture. It is also called fried chicken or game-ni in Fukuoka Prefecture.

According to Wikipedia, the name is said to come from the Hakata dialect "gamekurikomu" (meaning "to gather together"), or it is said to have originated from stewing soft-shelled turtles, which were called "dobugame" at the time, with whatever ingredients were available. Nowadays, chicken is usually used instead of soft-shelled turtles. It has become such an indispensable local flavor that it is made for New Year's dishes and celebratory occasions, and it has been selected as one of the 100 best local dishes of rural areas, along with mizutaki, as a local dish of Fukuoka Prefecture.

The chicken was tender, and the broth soaked into the vegetables and chicken well.

1/20 児童朝会

３０年前の１月１７日、阪神淡路大震災が起こりました。校長先生は、写真を紹介しながら、地震被害の様子をお話されました。被害にあった人々の力になるよう、たくさんの人々がボランティアに参加しました。日頃から、人のお手伝いをする、困っている人に手をさしのべることの大切さをお話されました。

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O Grande Terremoto de Hanshin-Awaji ocorreu em 17 de janeiro, 30 anos atrás. O diretor falou sobre os danos causados ​​pelo terremoto enquanto mostrava fotos. Muitas pessoas participaram como voluntárias para ajudar os afetados pelo desastre. Ele falou sobre a importância de ajudar os outros e dar uma mãozinha aos necessitados diariamente.

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El gran terremoto de Hanshin-Awaji ocurrió el 17 de enero, hace 30 años. El director habló sobre los daños causados ​​por el terremoto mientras mostraba fotografías. Muchas personas participaron como voluntarios para ayudar a los afectados por el desastre. Habló sobre la importancia de ayudar a los demás y de brindar una mano amiga a los necesitados a diario.

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Ang Great Hanshin-Awaji na Lindol ay naganap noong Enero 17, 30 taon na ang nakararaan. Nagsalita ang punong-guro tungkol sa pinsalang dulot ng lindol habang nagpapakita ng mga larawan. Maraming tao ang lumahok bilang mga boluntaryo upang tumulong sa mga naapektuhan ng kalamidad. Nagsalita siya tungkol sa kahalagahan ng pagtulong sa kapwa at pagbibigay ng tulong sa mga nangangailangan sa araw-araw.

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Trận động đất lớn Hanshin-Awaji xảy ra vào ngày 17 tháng 1, 30 năm trước. Hiệu trưởng đã nói về thiệt hại do trận động đất gây ra trong khi trình chiếu những bức ảnh. Nhiều người đã tham gia với tư cách là tình nguyện viên để giúp đỡ những người bị ảnh hưởng bởi thảm họa. Ông đã nói về tầm quan trọng của việc giúp đỡ người khác và giúp đỡ những người gặp khó khăn hàng ngày.

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The Great Hanshin-Awaji Earthquake occurred on January 17, 30 years ago. The principal talked about the damage caused by the earthquake while showing photos. Many people participated as volunteers to help those affected by the disaster. He talked about the importance of helping others and lending a helping hand to those in need on a daily basis.

白菜のクリーム煮、あつあげのピリ辛醤油かけ、豚肉とさんどまめのオイスターソース炒め
クリームは、均質化前の生乳から乳脂肪を取り出した乳製品です。 白色や薄黄色の濃厚な液体で、原則として牛乳成分に由来します。広く洋菓子やパンに用いられ、とろっとした甘みのある食品全般のことを指し、生クリーム、カスタードクリーム、ホイップクリームなどの種類があります。幅広く使われているクリームですが、発祥は不明です。今日のメニューの白菜のクリーム煮には生クリームが使われています。クリームが濃厚で、はくさい、しいたけ、ニンジン、玉ねぎなどの野菜がゴロゴロ入っていました。
すべての食材に感謝を込めて、ごちそうさまでした。
Creamed Chinese cabbage, deep-fried tofu with spicy soy sauce, stir-fried pork and sand beans with oyster sauce
Cream is a dairy product made by extracting milk fat from raw milk before homogenization. It is a thick white or light yellow liquid, and in principle, it is derived from milk components. It is widely used in Western sweets and breads, and refers to all foods with a thick, sweet taste, and there are various types such as fresh cream, custard cream, and whipped cream. Although cream is widely used, its origin is unknown. Today's menu, creamed Chinese cabbage, uses fresh cream. The cream was rich and contained lots of vegetables such as Chinese cabbage, shiitake mushrooms, carrots, and onions.
Thank you for the meal, with gratitude for all the ingredients.

鶏肉のおろしじょうゆかけ、一口がんもとじゃがいものみそ煮、水菜の煮びたし
醤油は、主に穀物を原料とし、醸造技術により発酵させて製造する液体調味料です。中国の醤を起源とする、東アジアの料理における基本的な調味料の一つで、日本で最も使われている調味料です。お寿司や刺身のつけダレに使われる他、お吸い物の調味料として使われたり、ヅケという日本料理の調理法に使われたりします。濃い口しょうゆ、薄口しょうゆの他、溜り醤油や出汁醤油など様々な種類の醤油が存在します。
本日のメニューの鶏肉のおろしじょうゆかけとみずなの煮びたしには薄口醤油が使われています。鶏肉は柔らかく、水菜はシャキシャキで薄口しょうゆの程よい塩味がいい味を出していました。
Chicken with grated radish and soy sauce, bite-sized ganmo and potato simmered in miso, boiled mizuna
Soy sauce is a liquid seasoning made mainly from grains and fermented using brewing techniques. Originating from Chinese soy sauce, it is one of the basic seasonings in East Asian cuisine and is the most widely used seasoning in Japan. It is used as a dipping sauce for sushi and sashimi, as a seasoning for clear soup, and in the Japanese cooking method called zuke. There are various types of soy sauce, such as dark soy sauce, light soy sauce, tamari soy sauce, and dashi soy sauce.
Today's menu includes chicken with grated radish and soy sauce and boiled mizuna, and light soy sauce is used for this dish. The chicken was tender, the mizuna was crunchy, and the moderate saltiness of the light soy sauce gave it a good flavor.

豚肉と金時豆のカレーライス、はくさいのピクルス、棒チーズ
チーズとは、乳蛋白質であるカゼインの凝固によって、さまざまな風味、食感、形状で製造される乳製品です。 牛・水牛・羊・山羊・ヤクなど鯨偶蹄目の反芻をする家畜から得られる乳からの蛋白質と脂質で構成されています。通常、乳酸発酵で酸乳化し、酵素(レンネットまたは同様の活性を持つ細菌性酵素のいずれか)が添加され、できた凝乳（カード）から液体成分（ホエー）を分離してさらにプレスし脱水して完成したチーズとなります。酸乳化後固形分を濾しとる方法や、加熱(低温殺菌の温度まで)しクエン酸や食酢や柑橘果汁を添加し出来た固形分を濾しとる方法もあります。一般的なものとしてはフレッシュチーズ、白かびチーズ、ウォッシュチーズ、シェーブルチーズ（山羊乳チーズ）、ブルーチーズ、半硬質チーズ、硬質チーズ（ハードチーズ）、超硬質チーズなどがあります。
今日の献立には棒チーズが出ました。しっとりとした食感に独特な味がやみつきになる一品でした。
Curry rice with pork and kidney beans, Chinese cabbage pickles, cheese sticks
Cheese is a dairy product produced in various flavors, textures and shapes by coagulation of casein, a milk protein. It is made from proteins and lipids from milk obtained from ruminant livestock of the cetacean order, such as cows, buffalo, sheep, goats and yaks. It is usually emulsified by lactic acid fermentation, enzymes (either rennet or bacterial enzymes with similar activity) are added, and the liquid component (whey) is separated from the resulting curd (curd), which is then pressed and dehydrated to produce the finished cheese. There are also methods of filtering out the solids after acid emulsification, or of heating (up to pasteurization temperature) and adding citric acid, vinegar or citrus juice, and filtering out the solids. Common types include fresh cheese, white mold cheese, washed cheese, goat's milk cheese, blue cheese, semi-hard cheese, hard cheese, and extra-hard cheese.
Today's menu featured cheese sticks. It was an addictive dish with a moist texture and unique flavor.

アジのレモンマリネ、てぼ豆のスープ煮、白桃(缶）
アジは、アジ科アジ亜科に含まれる魚の総称です。日本ではその中の一種マアジを指すことが多いですが、他にも多くの種類があります。世界各地の熱帯・温帯域で食用に漁獲されています。全世界の熱帯・温帯海域に多くの種類が知られ、日本でも南西諸島沿岸でインド太平洋産の種類が多く見られます。カッポレ Caranx lugubris は全世界の熱帯・亜熱帯海域に分布する汎世界種です。マアジは日本では馴染み深い魚種ですが、その分布は北海道から南シナ海までとあまり広くありません。脂がとてものっていて、レモンのマリネソースでさっぱりとした味でおいしくいただけました。
Horse mackerel in lemon marinade, stewed beans in soup, canned white peach
Horse mackerel is a general term for fish belonging to the Carangidae family, subfamily Caranginae. In Japan, it often refers to one type of horse mackerel, but there are many other types. It is caught for food in tropical and temperate regions around the world. Many types are known in tropical and temperate waters around the world, and in Japan, many Indo-Pacific species can be found off the coast of the Ryukyu Islands. Caranx lugubris is a pan-global species found in tropical and subtropical waters around the world. Horse mackerel is a familiar fish species in Japan, but its distribution is not very wide, ranging from Hokkaido to the South China Sea. It was very fatty and the lemon marinade sauce gave it a refreshing taste, making it delicious.

れんこんのちらしずし、雑煮、ごまめ
雑煮は、餅を主な具とし、醤油や味噌などでだしを味付けたつゆをはった日本料理です。世界的に見るとスープ料理の一つで、日本では正月に多く食べられ、地域や家庭によって違いがあります。雑煮に入れる餅は地域ごとに差異があり、日本の地方による食習慣の違いを表す例としてよく持ち出されます。雑煮に入れる餅は汁に入れる前に焼いて香ばしさを意図したものと、生のまま汁に入れて煮るもの、また四角い餅と丸い餅とに細分されます。
東日本では角餅にすまし、西日本では丸餅に味噌仕立てのスープが一般的と言われていますが、ご家庭でそれぞれ違います。本日の雑煮は味噌仕立ての雑煮でした。白玉のお餅にみそ仕立てのスープ、金時にんじん、大根、里芋などの野菜がたっぷり入っていました。
今年も一年いい年になりますように
Lotus root chirashizushi, zoni, small sardine
Zoni is a Japanese dish with mochi as the main ingredient and a soup seasoned with soy sauce or miso. It is a type of soup dish seen from a global perspective, and is often eaten during the New Year in Japan, with variations depending on the region and household. The mochi that goes into zoni varies from region to region, and is often cited as an example of the differences in eating habits in different parts of Japan. The mochi that goes into zoni can be subdivided into those that are baked before being put into the soup to make them fragrant, those that are boiled raw in the soup, and also into square mochi and round mochi.
It is said that in eastern Japan, square mochi is generally served plain, and in western Japan, round mochi is generally served with miso soup, but it varies from household to household. Today's zoni was miso-based. It was filled with shiratama mochi, miso-based soup, and plenty of vegetables such as kintoki carrots, radishes, and taro.
I hope this year will be a good one too.