今日的午餐

本日菜单：

・鸡肉菠菜奶油炖菜

・卷心菜玉米沙拉

・不知火（Dekopon）

・长条面包（koppe-pan）

・蓝莓果酱

・牛奶

鸡肉菠菜奶油炖菜先用红酒给鸡肉预先入味，再借着培根的香气把鸡肉与蔬菜煸香后慢炖。土豆煮得绵软、汤汁浓郁，杏鲍菇的鲜味也让口感更有层次；最后加入菠菜，颜色清新、味道更显爽口，是寒天里特别暖心的一道主菜。

卷心菜玉米沙拉以米醋调成的微甜微酸酱汁拌和，清爽开胃，正好平衡炖菜的醇厚。餐后的不知火香气明亮，也很提神。

在 2-3 班，大家互相配合、有序配餐，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:

・Chicken and Spinach Stew

・Cabbage and Corn Salad

・Dekopon (Citrus)

・Koppe Bread Roll

・Blueberry Jam

・Milk

The chicken-and-spinach stew began with wine-marinated chicken, sautéed with the savory aroma of bacon before carrots, onions, and potatoes were simmered until tender. Fluffy potatoes and the umami of king oyster mushrooms deepened the creamy roux, and the spinach added at the end brought a fresh color and a lighter finish—especially comforting on a chilly day.

The cabbage and corn salad was dressed with a gently sweet-and-tangy rice-vinegar marinade, crisp and refreshing alongside the rich stew. Dekopon citrus was a bright, fragrant finish.

In Class 2-3, students served cooperatively and smoothly, and everyone began 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.