今日的午餐

本日菜单：
・炸鳕鱼（たらフライ）
・勾芡清汤（うすくず汁）
・小松菜芝麻拌（こまつなのごまあえ）
・红薯脆片
・白米饭
・牛奶

炸鳕鱼以约 170℃ 的油温炸至金黄，外皮酥脆、鱼肉松软。清淡的鳕鱼配上香脆的炸衣，越吃越下饭。

勾芡清汤以昆布与柴鱼高汤为底，加入鸡肉与蔬菜慢煮，再用盐与淡口酱油轻轻调味，最后勾上柔和的薄芡。入口顺滑、暖身舒心，点缀的三叶芹香气也很提味。

小松菜芝麻拌以芝麻、少量糖与淡口酱油调成的酱汁拌匀，再撒上烘香的芝麻，香气浓郁、口感清爽。

在 1-3 班，大家开心地互相配合配餐，很快就一起说“我开动了！”开始用餐。

※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:

・Fried Cod (Tara Fry)
・Usukuzu-jiru (Lightly Thickened Broth Soup)
・Komatsuna with Sesame Dressing
・Sweet Potato Chips
・Steamed Rice
・Milk

The cod was fried at around 170°C, giving it a crisp coating and a fluffy, tender center—simple, comforting, and perfect with rice.

The usukuzu-jiru started with kombu–katsuobushi broth, simmered with chicken and vegetables, then seasoned gently with salt and light soy and finished with a silky starch thickening. Warm, smooth, and fragrant with a final touch of mitsuba.

Komatsuna was dressed with a sweet–savory sesame sauce and topped with toasted sesame seeds—aromatic and refreshing.

In Class 1-3, students served cooperatively in a cheerful mood, and everyone began together with a lively “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.