親子丼、紅白なます、抹茶大豆

ウィキペディアによると,親子丼は、割下などで煮た鶏肉を溶き卵でとじ、飯の上に乗せた丼物の一種で、「親子」という名称は鶏の肉と卵を使うことに由来します。ネギやタマネギなどと共に煮て、彩りとしてミツバやグリーンピース、刻み海苔などを飾ることが多いようです。親子丼の起源は不明で、確認できる最古の文献資料としては、1884年（明治17年）には、神戸元町の「江戸幸」が出した新聞広告に「親子上丼」「親子並丼」「親子中丼」の名が見られたようです。

本日のメニューには親子丼が登場しました。鶏肉は柔らかく、卵はふわふわで、つゆだくのお出汁がとてもよく効いていました。

Oyakodon, red and white pickles, matcha soybeans

According to Wikipedia, oyakodon is a type of rice bowl dish in which chicken simmered in sauce is bound with beaten egg and placed on top of rice. The name "oyako" comes from the use of chicken meat and egg. It is often simmered with green onions and onions, and is often garnished with mitsuba, green peas, and shredded seaweed for color. The origin of oyakodon is unknown, and the oldest documented document that can be confirmed is from 1884 (Meiji 17), when the names "oyako jo-don," "oyako nami-don," and "oyako chu-don" were seen in a newspaper advertisement placed by "Edo Ko" in Motomachi, Kobe.

Today's menu featured oyakodon. The chicken was tender, the egg fluffy, and the dashi broth was very tasty.

さごしの醤油だれかけ、みそ汁、キャベツの赤じぞあえ

キャベツは、アブラナ科アブラナ属の多年草です。野菜として広く利用され、栽培上は一年生植物として扱われます。
西ヨーロッパの海岸の崖の上が原産といわれ、ヨーロッパでは古代ギリシア人の時代に薬用され、紀元前4世紀には保健食から野菜として栽培されていたようです。現在は日本を含む世界各地で栽培されています。日本ではじめて野菜として栽培されたのは、明治4年からだとされています。（ウィキペディアより）

本日はキャベツの赤じそ和えとして出ました。シャキシャキのキャベツに赤じその風味が香る一品でした。

Sagoshi with soy sauce, miso soup, cabbage with red shiso dressing

Cabbage is a perennial plant of the Brassicaceae family. It is widely used as a vegetable and is treated as an annual plant for cultivation.
It is said to be native to the cliffs on the coasts of Western Europe, and was used medicinally in Europe during the time of the ancient Greeks, and was cultivated as a vegetable as a health food in the 4th century BC. It is now cultivated all over the world, including Japan. It is said that it was first cultivated as a vegetable in Japan in 1871. (From Wikipedia)

Today, it was served as cabbage with red shiso dressing. It was a dish with crispy cabbage and the aroma of red shiso.

ミートボールと野菜のカレー煮、ツナと小松菜のソテー、パインアップル（缶）

パイナップルまたはパインアップルは、熱帯アメリカ原産のパイナップル科の多年草、またはその肥大した実のことです。単にパインと略して呼ばれることもある他、漢名で菠蘿、または鳳梨と呼ばれます。

ウィキペディアによると、パイナップルは多年草であり、実を収穫後、根茎から再び芽を出し、これが成長すると先端部に結実するとあります。しかし、収穫ごとに実が小さくなっていくため、株を3年以上用いることは少ないようです。

本日の給食には缶詰めのパインアップルが出ました。爽やかな甘味と酸味があり、とてもおいしかったです。

ごちそうさまでした。

Curried meatballs and vegetables, sauteed tuna and komatsuna, pineapple (canned)

Pineapple or pineapple is a perennial plant of the Bromeliaceae family native to tropical America, or its swollen fruit. It is sometimes simply called pine, and its Chinese name is 菠蘿 or 帆梨.

According to Wikipedia, pineapple is a perennial plant, and after the fruit is harvested, it sprouts again from the rhizome, and as it grows, it bears fruit at the tip. However, since the fruit gets smaller with each harvest, it seems that it is rare to use a plant for more than three years.

Today's school lunch included canned pineapple. It had a refreshing sweetness and sourness, and was very delicious.

Thank you for the meal.

鶏肉の塩こうじ焼き、かす汁、くりきんとん

酒粕とは、日本酒などのもろみを、圧搾した後に残る白色の固形物のことです。

酒米を醸造すると重量比で25%ほどの酒粕が取り出され、その成分は日本食品標準成分表によると、水分51%・炭水化物23%・蛋白質13%・脂質・灰分となっており、他にもペプチド・アミノ酸・ビタミン・酵母など栄養素に富んでいるので、健康効果が期待される食品としての価値が見直されているようです。ですが、酒粕の状態にもよりますが、アルコール成分が約8%程度残存している場合があるそうで食べすぎには注意が必要だそうです。(ウィキペディアより）

本日のメニューのかす汁には酒粕が使われています。出汁と味噌に酒粕のほのかな甘みがあわさり、出汁に深いコクがありました。

Grilled chicken with salted koji, kasu soup, and kurikinton

Sake lees are the white solids that remain after the mash of sake and other products is pressed.

When sake rice is brewed, about 25% of the sake lees are extracted by weight, and according to the Standard Tables of Food Composition in Japan, they are 51% water, 23% carbohydrates, 13% protein, lipids, and ash. They are also rich in nutrients such as peptides, amino acids, vitamins, and yeast, so their value as a food that is expected to have health benefits is being reevaluated. However, depending on the condition of the sake lees, there are cases where about 8% of the alcohol content remains, so care should be taken not to eat too much. (From Wikipedia)

Sake lees are used in today's menu, kasu soup. The subtle sweetness of the sake lees is combined with the dashi and miso, giving the dashi a deep richness.

１月２４日から３０日の一週間は給食週間です。１８８９年（明治２２年）に山形県で学校給食が始まりました。戦時中、物資の関係で廃止されましたが、戦後の新しい学校教育とともに給食が復活し、現在に至っています。

今日は給食委員会の子どもたちが給食について調べたことを発表し、給食調理員さんに感謝を述べる集会を行いました。


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A semana de 24 a 30 de janeiro é a Semana do Almoço Escolar. Os almoços escolares começaram na Prefeitura de Yamagata em 1889 (Meiji 22). Durante a guerra, eles foram abolidos devido a restrições de fornecimento, mas foram revividos após a guerra com o novo sistema de educação escolar e continuam até hoje.

Hoje, as crianças do comitê de almoço escolar realizaram uma reunião para fazer apresentações sobre o que pesquisaram sobre almoços escolares e para expressar sua gratidão aos cozinheiros do almoço escolar.lunches and to express their gratitude to the school lunch cooks.

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La semana del 24 al 30 de enero es la Semana del Almuerzo Escolar. Los almuerzos escolares comenzaron en la prefectura de Yamagata en 1889 (Meiji 22). Durante la guerra, se abolieron debido a las limitaciones de suministro, pero se recuperaron después de la guerra con el nuevo sistema de educación escolar y continúan hasta el día de hoy.

Hoy, los niños del comité de almuerzos escolares se reunieron para hacer presentaciones sobre lo que habían investigado sobre los almuerzos escolares y para expresar su gratitud a los cocineros de los almuerzos escolares.

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Ang linggo mula Enero 24 hanggang ika-30 ay School Lunch Week. Nagsimula ang mga pananghalian sa paaralan sa Yamagata Prefecture noong 1889 (Meiji 22). Sa panahon ng digmaan, inalis ang mga ito dahil sa mga hadlang sa suplay, ngunit nabuhay muli pagkatapos ng digmaan kasama ang bagong sistema ng edukasyon sa paaralan at nagpapatuloy hanggang ngayon.

Ngayon, nagsagawa ng pagpupulong ang mga bata sa　committee upang magbigay ng mga presentasyon tungkol sa kanilang mga sinaliksik tungkol sa mga pananghalian sa paaralan at upang ipahayag ang kanilang pasasalamat sa mga tagapagluto ng tanghalian sa paaralan.

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Tuần từ ngày 24 đến ngày 30 tháng 1 là Tuần lễ Bữa trưa học đường. Bữa trưa học đường bắt đầu ở Tỉnh Yamagata vào năm 1889 (Meiji 22). Trong chiến tranh, chúng đã bị bãi bỏ do hạn chế về nguồn cung, nhưng đã được khôi phục sau chiến tranh với hệ thống giáo dục trường học mới và tiếp tục cho đến ngày nay.

Hôm nay, trẻ em trong ủy ban bữa trưa học đường đã tổ chức một cuộc họp để trình bày về những gì chúng đã nghiên cứu về bữa trưa học đường và bày tỏ lòng biết ơn của mình đối với những người nấu bữa trưa học đường.

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The week from January 24th to 30th is School Lunch Week. School lunches began in Yamagata Prefecture in 1889 (Meiji 22). During the war, they were abolished due to supply constraints, but were revived after the war with the new school education system and continue to this day.

Today, the children on the school lunch committee held a meeting to give presentations about what they had researched about school lunches and to express their gratitude to the school lunch cooks.