Notice Regarding Food Allergy Measures in School Lunches from the 2025 Academic Year

We would like to express our sincere gratitude for your continued understanding and support of our city's educational activities.
Regarding food allergy measures in school lunches starting from the 2025 academic year, we would like to inform you of the following changes.
We will continue to ensure the provision of safe and reliable school lunches, and we kindly ask for your understanding and cooperation.

Soy-Free Meals:
Starting from the 2025 academic year, soy-free meals will be provided for menus where it is possible to separate portions during the final cooking stage before adding shelled edamame or soy milk. This will apply to menus that can be accommodated by the facilities and equipment of all school lunch kitchens in our city.
The soy-free meals will exclude shelled edamame and soy milk.
Please note that even if allergic reactions occur only to either edamame or soy milk, the school will handle it as a "soy allergy" due to the group living environment.
If there is no application for a soy allergy, soy-free meals cannot be provided.

Food Allergy Menu Labels:

Labeling for Mackerel:
Foods that are unlikely to trigger allergic reactions and generally do not require removal are labeled as "■[allergen]" (e.g., ■Egg). Starting from the 2025 academic year, we will add the label "■Mackerel (さば)" to such items.
Even if a student has a mackerel allergy, foods labeled with "■Mackerel" can be provided.
■Mackerel: Refers to dried bonito flakes (used for broth) that contain mackerel.

Removal of Fish Roe Labeling:
Until now, we labeled ingredients confirmed to contain fish roe. However, since it is difficult to definitively identify which seafood products may contain fish roe, we will remove fish roe-related labels from the food allergy menu starting from the 2025 academic year.
To date, ingredients confirmed to contain fish roe in our school lunches include shishamo (smelt), sardines, kibinago (silver-stripe round herring), and wakasagi (Japanese smelt).
When applying for allergy accommodations, please specify the exact food to be excluded, such as "salmon roe" or "shishamo eggs," instead of general terms like "fish roe."

Notice Regarding Bread in School Lunches from the 2025 Academic Year

We would like to express our sincere gratitude for your continued understanding and support of our city's educational activities.
In our city's school lunches, as part of our efforts to promote health through proper nutrition and dietary education, we have been gradually reducing the salt content in bread to achieve lower sodium intake. Starting from the 2025 academic year, we will be providing bread with an even lower salt content.
We will continue to strive to ensure safe and reliable school lunches, and we kindly ask for your continued understanding and cooperation.

Salt Content in Bread:
The salt content ratio, based on 100% of the total weight of flour, will be changed from 1.6% to 1.0%.

Ingredients of Bread (From April 2025):
Starting in April 2025, we will add inulin, a water-soluble dietary fiber extracted from vegetables and other sources, as an ingredient in bread.

关于2025学年度起学校供餐中面包的通知

衷心感谢您一直以来对本市教育活动的理解与支持。
为了通过适当的营养摄取促进健康，并作为食育的一部分，本市学校供餐一直致力于逐步降低面包中的盐分含量，以减少盐的摄入量。自2025学年度起，我们将提供盐分含量进一步降低的面包。
今后我们也将继续努力，确保学校供餐的安全与安心，敬请大家给予理解与支持。

面包的食盐含量比例：
以小麦粉总重量的100%为基准，食盐含量比例将从1.6%调整为1.0%。

面包的原材料（自2025年4月起）：
自2025年4月起，我们将在面包中添加名为“菊粉”的成分，菊粉是一种从蔬菜等提取的水溶性膳食纤维。