1月16日（木）給食献立
醤油は、主に穀物を原料とし、醸造技術により発酵させて製造する液体調味料です。中国の醤を起源とする、東アジアの料理における基本的な調味料の一つで、日本で最も使われている調味料です。お寿司や刺身のつけダレに使われる他、お吸い物の調味料として使われたり、ヅケという日本料理の調理法に使われたりします。濃い口しょうゆ、薄口しょうゆの他、溜り醤油や出汁醤油など様々な種類の醤油が存在します。 本日のメニューの鶏肉のおろしじょうゆかけとみずなの煮びたしには薄口醤油が使われています。鶏肉は柔らかく、水菜はシャキシャキで薄口しょうゆの程よい塩味がいい味を出していました。 Chicken with grated radish and soy sauce, bite-sized ganmo and potato simmered in miso, boiled mizuna Soy sauce is a liquid seasoning made mainly from grains and fermented using brewing techniques. Originating from Chinese soy sauce, it is one of the basic seasonings in East Asian cuisine and is the most widely used seasoning in Japan. It is used as a dipping sauce for sushi and sashimi, as a seasoning for clear soup, and in the Japanese cooking method called zuke. There are various types of soy sauce, such as dark soy sauce, light soy sauce, tamari soy sauce, and dashi soy sauce. Today's menu includes chicken with grated radish and soy sauce and boiled mizuna, and light soy sauce is used for this dish. The chicken was tender, the mizuna was crunchy, and the moderate saltiness of the light soy sauce gave it a good flavor. 1月15日（水）給食献立
チーズとは、乳蛋白質であるカゼインの凝固によって、さまざまな風味、食感、形状で製造される乳製品です。 牛・水牛・羊・山羊・ヤクなど鯨偶蹄目の反芻をする家畜から得られる乳からの蛋白質と脂質で構成されています。通常、乳酸発酵で酸乳化し、酵素(レンネットまたは同様の活性を持つ細菌性酵素のいずれか)が添加され、できた凝乳（カード）から液体成分（ホエー）を分離してさらにプレスし脱水して完成したチーズとなります。酸乳化後固形分を濾しとる方法や、加熱(低温殺菌の温度まで)しクエン酸や食酢や柑橘果汁を添加し出来た固形分を濾しとる方法もあります。一般的なものとしてはフレッシュチーズ、白かびチーズ、ウォッシュチーズ、シェーブルチーズ（山羊乳チーズ）、ブルーチーズ、半硬質チーズ、硬質チーズ（ハードチーズ）、超硬質チーズなどがあります。 今日の献立には棒チーズが出ました。しっとりとした食感に独特な味がやみつきになる一品でした。 Curry rice with pork and kidney beans, Chinese cabbage pickles, cheese sticks Cheese is a dairy product produced in various flavors, textures and shapes by coagulation of casein, a milk protein. It is made from proteins and lipids from milk obtained from ruminant livestock of the cetacean order, such as cows, buffalo, sheep, goats and yaks. It is usually emulsified by lactic acid fermentation, enzymes (either rennet or bacterial enzymes with similar activity) are added, and the liquid component (whey) is separated from the resulting curd (curd), which is then pressed and dehydrated to produce the finished cheese. There are also methods of filtering out the solids after acid emulsification, or of heating (up to pasteurization temperature) and adding citric acid, vinegar or citrus juice, and filtering out the solids. Common types include fresh cheese, white mold cheese, washed cheese, goat's milk cheese, blue cheese, semi-hard cheese, hard cheese, and extra-hard cheese. Today's menu featured cheese sticks. It was an addictive dish with a moist texture and unique flavor. 1月14日（火）給食献立
アジは、アジ科アジ亜科に含まれる魚の総称です。日本ではその中の一種マアジを指すことが多いですが、他にも多くの種類があります。世界各地の熱帯・温帯域で食用に漁獲されています。全世界の熱帯・温帯海域に多くの種類が知られ、日本でも南西諸島沿岸でインド太平洋産の種類が多く見られます。カッポレ Caranx lugubris は全世界の熱帯・亜熱帯海域に分布する汎世界種です。マアジは日本では馴染み深い魚種ですが、その分布は北海道から南シナ海までとあまり広くありません。脂がとてものっていて、レモンのマリネソースでさっぱりとした味でおいしくいただけました。 Horse mackerel in lemon marinade, stewed beans in soup, canned white peach Horse mackerel is a general term for fish belonging to the Carangidae family, subfamily Caranginae. In Japan, it often refers to one type of horse mackerel, but there are many other types. It is caught for food in tropical and temperate regions around the world. Many types are known in tropical and temperate waters around the world, and in Japan, many Indo-Pacific species can be found off the coast of the Ryukyu Islands. Caranx lugubris is a pan-global species found in tropical and subtropical waters around the world. Horse mackerel is a familiar fish species in Japan, but its distribution is not very wide, ranging from Hokkaido to the South China Sea. It was very fatty and the lemon marinade sauce gave it a refreshing taste, making it delicious. １月１０日（金）給食献立
雑煮は、餅を主な具とし、醤油や味噌などでだしを味付けたつゆをはった日本料理です。世界的に見るとスープ料理の一つで、日本では正月に多く食べられ、地域や家庭によって違いがあります。雑煮に入れる餅は地域ごとに差異があり、日本の地方による食習慣の違いを表す例としてよく持ち出されます。雑煮に入れる餅は汁に入れる前に焼いて香ばしさを意図したものと、生のまま汁に入れて煮るもの、また四角い餅と丸い餅とに細分されます。 東日本では角餅にすまし、西日本では丸餅に味噌仕立てのスープが一般的と言われていますが、ご家庭でそれぞれ違います。本日の雑煮は味噌仕立ての雑煮でした。白玉のお餅にみそ仕立てのスープ、金時にんじん、大根、里芋などの野菜がたっぷり入っていました。 今年も一年いい年になりますように Lotus root chirashizushi, zoni, small sardine Zoni is a Japanese dish with mochi as the main ingredient and a soup seasoned with soy sauce or miso. It is a type of soup dish seen from a global perspective, and is often eaten during the New Year in Japan, with variations depending on the region and household. The mochi that goes into zoni varies from region to region, and is often cited as an example of the differences in eating habits in different parts of Japan. The mochi that goes into zoni can be subdivided into those that are baked before being put into the soup to make them fragrant, those that are boiled raw in the soup, and also into square mochi and round mochi. It is said that in eastern Japan, square mochi is generally served plain, and in western Japan, round mochi is generally served with miso soup, but it varies from household to household. Today's zoni was miso-based. It was filled with shiratama mochi, miso-based soup, and plenty of vegetables such as kintoki carrots, radishes, and taro. I hope this year will be a good one too. きれいになった音楽室
******* A equipe de manutenção substituiu o papel de parede na sala de música, deixando-a bonita. Estamos ansiosos para ouvir música bonita e cantar na sala de música limpa. ******* El personal de mantenimiento reemplazó el papel tapiz de la sala de música, lo que le dio un aspecto agradable. Esperamos escuchar música hermosa y cantar en la sala de música limpia. ******* Pinalitan ng maintenance staff ang wallpaper sa music room, kaya maganda itong tingnan. Inaasahan naming makarinig ng magagandang musika at pagkanta sa malinis na music room. ******* Nhân viên bảo trì đã thay giấy dán tường trong phòng nhạc, làm cho nó trông đẹp hơn. Chúng tôi mong được nghe nhạc hay và hát trong phòng nhạc sạch sẽ. ******* The maintenance staff replaced the wallpaper in the music room, making it look nice. We look forward to hearing beautiful music and singing in the clean music room. |
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