今日的午餐

本日菜单：
・味噌煮青花鱼
・什锦汤（五目汁）
・甜醋腌黄瓜
・发酵乳
・白米饭
・牛奶

味噌煮青花鱼肉质松嫩，味噌的醇香与鱼脂相融，特别下饭。

什锦汤用料充足，在大锅中慢煮，蔬菜与豆制品的鲜味彼此渗透，汤头柔和而有层次。

甜醋腌黄瓜爽脆开胃，恰好为整套餐增添清新一笔。

在 2-2 班，配餐过程中公布了“百人一首”分组，学生们一边端盘配餐，一边对结果或欢呼或小小遗憾，教室里气氛轻松而热烈。

※所有照片均使用学校配备用相机拍摄，经有线连接导入教师用电脑，并在受安全管控的环境中上传至学校官网。

Today’s School Lunch

Today’s menu:

・Mackerel Simmered in Miso

・Gomoku Soup (Hearty Mixed Soup)

・Sweet-and-Sour Cucumber

・Fermented Milk Drink

・Steamed Rice

・Milk

The miso-simmered mackerel was tender, with the miso’s savory depth soaking into the flesh—perfect with rice.

The gomoku soup was generously filled; large-kettle cooking let the flavors meld into a gentle, satisfying broth.

The sweet-and-sour cucumber was crisp and refreshing, a clean counterpoint to the richer dishes.

In Class 2-2, team assignments for the Hyakunin Isshu card activity were announced during serving, prompting cheerful reactions across the room—some cheers, some sighs—before everyone settled in for a friendly “Itadakimasu!” together.

※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.