【中文】
今日的午餐
本日菜单：
・萝卜泥浇汁红鱼（あかうおのみぞれかけ）
・味噌汤
・鸡肉大根叶炒菜（とりなっ葉いため）
・白米饭
・牛奶
萝卜泥浇汁红鱼先蒸烤至肉质松软，再淋上以味醂与淡口酱油调成、最后点入柚子的热浇汁。清爽中带着温润，鱼肉更显细嫩，后味也很干净。
味噌汤以昆布和柴鱼高汤为底，加入猪肉与蔬菜炖出甜味，再以白味噌与赤味噌调和，最后放入菠菜，喝起来踏实又暖胃。
鸡肉大根叶炒菜用清爽的酱油香把鸡肉与大根叶收在一起，是很“配饭”的一道小菜。
今天走访的是3-4班。
配餐的速度不是“慌”，而是“稳”。大家说说笑笑，手却一直在动，转眼就坐定开饭——这就是三年级的底力。
而且大家白米饭吃得很扎实，让人忍不住感叹：吃得下、吃得好，也是实力的一部分。
※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。
【English】
Today’s School Lunch
Today’s menu:
・Akauo with Grated Daikon Sauce (Mizore-kake)
・Miso Soup
・Chicken and Daikon-Leaf Stir-fry
・Steamed Rice
・Milk
The akauo was steam-baked until tender, then finished with a warm mizore sauce made from grated daikon, mirin, and light soy, brightened at the end with yuzu. Clean, gentle, and beautifully balanced.
The miso soup started with kombu–katsuobushi broth, simmered with pork and vegetables, seasoned with a blend of white and red miso, and finished with spinach—comforting and warming.
The chicken-and-daikon-leaf stir-fry brought a savory soy aroma and paired perfectly with rice.
Today we visited Class 3-4.
Their serving style is fast, but never rushed—calm, coordinated, and efficient. Even while chatting, everyone’s hands keep moving, and lunch begins in no time. That steady rhythm feels very “third-year.”
And one more thing: the amount of rice they eat—impressive. Eating well is part of being ready.
※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.
