今日的午餐
本日菜单：
・小松菜叶拌饭（こまつなっ葉めし）
・海苔丝（随拌饭食用）
・和风腌汁浇三文鱼
・土豆与培根味噌汤
・白米饭
・牛奶
今天的菜单来自“令和6年度学校校餐菜单大赛”优秀奖，由大阪市立中本小学的校餐委员同学们设计，创意满满。
小松菜叶拌饭先用香油快炒小松菜，以砂糖与淡口酱油调味，最后拌入熟芝麻；吃前把菜铺在米饭上，再撒上海苔丝，清香与口感层次同时拉满。
三文鱼先裹淀粉炸至外酥里嫩，再淋上由白葱与姜汁、米醋、淡口酱油等调成的温热和风腌汁，酸甜咸度拿捏得恰到好处，下饭又清爽。
味噌汤以小银鱼（煮干）熬出鲜明的高汤，融入培根的烟香与蔬菜的甘味，白味噌与赤味噌调和，暖胃舒心。
真的很好吃，衷心感谢中本小学的同学们带来的佳作！
在 2-4 班，大家在融洽的氛围中有序配餐，随后一起愉快地开动。
※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:
・Komatsuna Leaf Mixed Rice
・Shredded Nori (for the rice)
・Salmon with Japanese-Style Marinade Sauce
・Potato & Bacon Miso Soup
・Steamed Rice
・Milk
Today’s lineup earned the Award of Excellence in the FY2024 School Lunch Menu Contest, created by the Lunch Committee of Osaka City Nakamoto Elementary School—thank you for the wonderful idea!
For the komatsuna rice, the greens are lightly sautéed in sesame oil, seasoned gently, and finished with toasted sesame; just before eating, spoon them over rice and scatter the nori—aroma and texture bloom together.
The salmon is dusted with starch and fried crisp, then topped with a warm, Japanese-style marinade of negi and ginger, rice vinegar, and light soy—a bright, sweet-savory balance that pairs beautifully with rice.
The miso soup starts with niboshi (dried anchovy) broth; bacon and vegetables add depth, and a blend of white and red miso gives a comforting finish.
Everything was truly delicious—our sincere thanks to the students of Nakamoto Elementary!
In Class 2-4, serving was friendly and smooth, and everyone 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.
