カツ丼、キャベツの梅風味、いもけんぴフィッシュ

ねぎは日本には奈良時代に伝わったとされ、古くから全国で栽培されてきた歴史ある野菜です。長ネギと、緑色の葉の部分が多い青ネギに分類できます。大阪市難波周辺で江戸時代から盛んに育てられていた難波ねぎは、なにわの伝統野菜の一つです。また、ビタミンCを多く含んでおり、風邪の予防にいいとされています。

本日のメニューのカツ丼には青ネギが使われています。卵の中に青ネギ、玉ねぎ、にんじんなどの野菜がたくさん入っていて、食感もシャキシャキしており、カツはサクサク、深い味わいの出汁が全体に合わさってとても深い味わいとなっていました。

Katsudon, cabbage with plum flavor, potato chip fish

Scallions are said to have been introduced to Japan during the Nara period and are a historic vegetable that has been cultivated throughout the country since ancient times. They can be classified into long leeks and green leeks, which have a lot of green leafy parts. Namba leeks, which have been actively grown since the Edo period in the Namba area of ​​Osaka City, are one of Naniwa's traditional vegetables. They also contain a lot of vitamin C and are said to be good for preventing colds.

Today's menu, katsudon, uses green leeks. There are lots of vegetables such as green leeks, onions, and carrots in the egg, and the texture is crunchy. The katsu is crispy, and the deep flavor of the broth combines well with the whole dish to create a very deep flavor.

押し麦のグラタン　スープ　デコポン

スープは豚肉、ニンジン、大根と鮮やかな緑の枝豆と具沢山で食べ応えがあります。味付けはシンプルにチキンブイヨンで仕上げています。

押し麦のグラタンはごろごろと大ぶりの鶏肉がしっかりしたホワイトソースにマッチしてなめらかな食感でした。

デザートのデコポンは甘くジューシーでした。

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Rolled barley gratin soup with dekopon

The soup is full of pork, carrots, daikon radish, and bright green edamame, making it very filling. It is simply seasoned with chicken bouillon.

The rolled barley gratin had a smooth texture with chunky chunks of chicken that matched well with the rich white sauce.

The dekopon dessert was sweet and juicy.

今日の児童集会は３ヒントクイズです。
A・B・C・Dの４人のうち、だれかの好きなものを３つ紹介し、その人を選ぶクイズです。
最後は先生にも登場してもらいました。

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Today's student assembly was a three-hint quiz.
One of the four students, A, B, C, or D, introduces three things they like, and the students have to choose that person.
At the end, the teacher also made an appearance.

来春、小学校に小学校に入学する幼稚園、保育園のみなさんをお迎えして、１年生が生活科で勉強した昔遊びや手作りおもちゃ、学習プリントのお店を用意しました。お店に園児を招いて楽しい時間を過ごしました。

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Demos as boas-vindas aos alunos do jardim de infância e da creche que entrarão no ensino fundamental na próxima primavera e preparamos um canto onde eles puderam experimentar jogos tradicionais, brinquedos artesanais e folhas de aprendizagem que aprenderam em estudos de vida. Convidamos as crianças que se divertiram muito.

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Dimos la bienvenida a los alumnos de jardín de infantes y guardería que ingresarán a la escuela primaria la próxima primavera y preparamos un rincón donde pudieron probar juegos tradicionales, juguetes hechos a mano y fichas didácticas que aprendieron en los estudios de la vida. Invitamos a los niños a pasar un buen rato.

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Malugod naming tinanggap ang mga mag-aaral sa kindergarten at nursery school na papasok sa elementarya sa susunod na tagsibol, at naghanda kami ng isang sulok kung saan maaari nilang subukan ang mga tradisyonal na laro, mga laruan na gawa sa kamay, at mga learning sheet na natutunan nila sa mga pag-aaral sa buhay. Inimbitahan namin ang mga bata sa kanto at nagsaya.
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Chúng tôi chào đón các em học sinh mẫu giáo và nhà trẻ sẽ vào tiểu học vào mùa xuân năm sau và chuẩn bị một góc để các em có thể thử các trò chơi truyền thống, đồ chơi thủ công và các tờ học tập mà các em đã học trong các nghiên cứu về cuộc sống. Chúng tôi mời các em đến góc và có một khoảng thời gian tuyệt vời.

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We welcomed the kindergarten and nursery school students who will be entering elementary school next spring, and prepared a corner where they could try out traditional games, handmade toys, and learning sheets that they learned about in life studies. We invited the children to the corner and had a great time.

豚肉と干しずいきの味噌煮、五目汁、焼きじゃが

ずいきとは里芋の葉柄のことです。皮を剥いて乾燥させたものは芋がらと呼ばれる保存食で、もどして煮物や味噌汁の具として利用されます。里芋の収穫の時に採れたずいきで芋がらをつくることが多いです。奈良県には、このずいきを新聞紙で巻き、軟化栽培した「軟白ずいき」が大和の伝統野菜に認定されています。

本日のメニューの豚肉と干しずいきの味噌煮にはずいきが使われています。肉の味とずいきのシャキシャキとした食感に、味噌の味がずいきや豚肉にしっかりとついていました。

ハッピーバレンタイン。

Pork and dried zuiki miso stew, mixed vegetable soup, grilled potatoes

Zuki is the leaf stalk of taro. When peeled and dried, it is a preserved food called imogara, which is rehydrated and used as an ingredient in stews and miso soup. Imogara is often made from zuiki harvested during taro harvest. In Nara Prefecture, zuiki wrapped in newspaper and cultivated to soften it is called "soft white zuiki", which has been certified as a traditional Yamato vegetable.

Today's menu features pork and dried zuiki miso stew, which uses zuiki. The taste of the meat and the crunchy texture of the zuiki were well-seasoned with the miso.

Happy Valentine's Day.