Today’s menu was:
・Keema Curry Rice with Soybeans
・Cabbage Salad with Hijiki Dressing
・Japanese Pear (Canned, Cut)
・Steamed Rice
・Milk
Today’s keema curry may have been our best yet.
A touch of pork liver is blended into the mixed minced meat—not to add any off-flavor, but to deepen the richness.
Using dark soy sauce (koikuchi) boosts fermentation-driven umami, and the low-moisture keema style concentrates flavors into a truly outstanding dish.
In Class 3-2, students coordinated smoothly, finished serving quickly, and began lunch together with a cheerful “Itadakimasu!”
※All photos posted here were taken with school-owned cameras, transferred via cable to teachers’ PCs, and uploaded to the website from a securely managed environment.
