今日的午餐(墨西哥风味饭)
今天的午餐是墨西哥风味饭(Taco Rice)、豆腐海蕴勾芡汤、胡萝卜丝丝、米饭和牛奶。
今天的三道菜,竟然全都是源自冲绳的料理。
菜单如下。
・墨西哥风味饭(Taco Rice)
・豆腐海蕴勾芡汤
・胡萝卜丝丝
・米饭
・牛奶
5月15日,是冲绳回归日本的日子(1972年)。
为了纪念这一天,每年5月给食里都会出现冲绳的味道。
接下来,简单介绍一下每道菜的由来。
墨西哥风味饭(Taco Rice),是把墨西哥料理「Tacos」的馅料铺在米饭上的、诞生于冲绳的料理。
据说源自1980年代,在驻有美军基地的金武町,为了让年轻的美军士兵也能吃得饱而想出来的吃法。
胡萝卜丝丝(にんじんしりしり),是用专用的擦丝器把胡萝卜「しりしり(shiri-shiri)」地擦成细丝,再和鸡蛋或金枪鱼一起炒的冲绳家常菜。
据说「しりしり」这个名字,就来自擦丝时发出的声音。
海蕴(もずく),是冲绳海洋的恩赐。
在当地有时也被称为「すぬい(sunui)」,常用于醋拌菜或汤里的食材,深受人们喜爱。
顺便一提,冲绳自古以来就把料理称为「ぬちぐすい(命之药)」,认为每天的饮食才是长寿的秘诀。
不过,战后经历了较长时间的美国统治,各种饮食文化也随之传入,近年来情况也在慢慢发生变化。
正因如此,能像今天这样品尝到凝聚着冲绳古老智慧的午餐,真是一件值得感谢的事。
而墨西哥风味饭,正可以说是战后美国统治时期留下的痕迹之一呢。
顺便一提,在冲绳,人们有时会把自己走过的历史分为三个时代来称呼。
与中国(唐)交易频繁的琉球王国时代,被称为「唐ぬ世(toonu yuu)」;明治以后成为日本一部分的时代,叫做「大和世(yamatu yuu)」;而战后那27年,则被称为「アメリカ世(amerika yuu)」。
而1972年5月15日,冲绳再次成为日本的一部分,可以说迎来了**「再度的大和世」**。
不过,从回归至今已经过去了半个多世纪,围绕基地等问题,冲绳人民至今仍在面对着不少课题。
如果能借由这一餐,让平时感觉有些遥远的冲绳变得稍稍亲近一些,那就再好不过了。
墨西哥风味饭,正是诞生于「アメリカ世」餐桌上的一道菜。
而海蕴和胡萝卜丝丝里,则延续着从「唐ぬ世」「大和世」一路传承下来的、冲绳生活的智慧。
一餐之中,凝聚着冲绳漫长的历史呢。
墨西哥风味饭虽然把肉、蔬菜和米饭融为一体,但通过汤里的豆腐和海蕴、胡萝卜丝丝中的鸡蛋等,也很好地搭配了蛋白质和蔬菜。
是一份红、黄、绿营养均衡的餐食。
2年1班的同学们,还排起了添饭的长队。
大家真的很能吃!
似乎是被墨西哥风味饭的香辛味道吸引,教室里也响起了元气满满的「我开动了」。
感谢厨师阿姨和配餐员阿姨,今天也为我们做了美味的午餐。
明天的午餐也很期待呢。
关键词:北稜中学校、给食、学校日记、墨西哥风味饭、冲绳料理、胡萝卜丝丝、海蕴、冲绳回归、アメリカ世
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Today's School Lunch (Taco Rice)
Today's school lunch was Taco Rice, tofu and mozuku seaweed soup, carrot shirishiri, rice, and milk.
What's special today is that all three dishes have their roots in Okinawa.
Here's today's menu.
・Taco Rice
・Tofu and mozuku seaweed soup
・Carrot shirishiri
・Rice
・Milk
May 15th marks the day Okinawa was returned to Japan (1972).
To celebrate this anniversary, Okinawan flavors appear on our school lunch menu every May.
Now, a little about where each dish comes from.
Taco Rice is an Okinawan creation that places the fillings of Mexican tacos on top of a bowl of rice.
It's said to have started in the 1980s in Kin Town, where there is a U.S. military base. The dish was invented so that young American soldiers could enjoy a hearty, filling meal.
Carrot shirishiri is a home-style Okinawan dish made by shredding carrots with a special grater into fine strips and stir-frying them with egg or tuna.
The name "shirishiri" is said to come from the sound the grater makes.
Mozuku is a gift from the Okinawan sea.
Locally, it is sometimes called "sunui," and is enjoyed in vinegared dishes or as an ingredient in soups.
By the way, in Okinawa, food has long been called "nuchigusui" (medicine for life), and daily meals were considered the secret to a long, healthy life.
However, during the long period of American administration after the war, various food cultures were introduced, and in recent years that traditional way of eating has gradually been changing.
That's exactly why being able to enjoy a school lunch filled with the old wisdom of Okinawa, like today's, feels so meaningful.
In a way, Taco Rice itself can be seen as a delicious reminder of the years when Okinawa was under American administration.
Interestingly, in Okinawa, people sometimes divide their own history into three eras.
The era of the Ryukyu Kingdom, which traded actively with China (Tang), is called "Tōnu Yū" (the Tang era). The period after the Meiji era, when Okinawa became part of Japan, is called "Yamatu Yū" (the Yamato era). And the 27 years after the war are known as "Amerika Yū" (the American era).
Then, on May 15, 1972, Okinawa once again became part of Japan, marking the start of what one might call a "second Yamatu Yū."
Even now, more than half a century since the reversion, there are still various issues — including those related to the bases — that the people of Okinawa continue to face.
If today's lunch can help bring Okinawa, which often feels a little distant, just a bit closer to us, that would be wonderful.
Taco Rice is truly a dish born at the dinner tables of the "Amerika Yū" era.
On the other hand, mozuku and carrot shirishiri carry the wisdom of everyday Okinawan life, passed down from the days of "Tōnu Yū" and "Yamatu Yū."
In a single meal, the long history of Okinawa is quietly woven together.
Taco Rice brings meat, vegetables, and rice together in one dish. Combined with the tofu and mozuku in the soup and the egg in the carrot shirishiri, it also offers a good balance of protein and vegetables.
It's a meal where the red, yellow, and green food groups come together nicely.
In Class 2-1, a long line formed for second helpings.
Everyone has such a good appetite!
It seems the savory, slightly spicy aroma of Taco Rice drew everyone in, and a cheerful "itadakimasu" echoed through the classroom.
Many thanks to our kitchen staff and serving assistants for another delicious lunch today.
We're already looking forward to tomorrow's school lunch.
Keywords: Hokuryō Junior High School, school lunch, school diary, Taco Rice, Okinawan cuisine, carrot shirishiri, mozuku, Okinawa reversion, Amerika Yū
*All photos posted here are taken with cameras owned by the school, transferred to a teacher's PC via a wired connection, and uploaded to the school website from a securely managed environment.
