豚肉の梅風味焼き、ふきよせ煮、茎わかめの佃煮

茎わかめは、わかめの葉の真ん中の部分で、歯ごたえのあるコリコリとした食感が特徴です。骨や歯を強くするカルシウムや、おなかの調子を整える食物繊維を多く含んでいます。

今日の給食には茎わかめの佃煮として出ました。歯ごたえがあり、甘いソースがよく絡んでいました。

Pork with Plum Flavor, Fukiyose-ni (Mixed Simmered Vegetables), and Simmered Stems of Wakame Seaweed (Tsukudani)

Kuki-wakame refers to the central stem part of the wakame seaweed. It is known for its crunchy and chewy texture. It is rich in calcium, which helps strengthen bones and teeth, and also contains a lot of dietary fiber, which supports digestive health.

In today’s school lunch, it was served as tsukudani—a dish where ingredients are simmered in a sweet and savory soy-based sauce. It had a pleasant crunch, and the sweet sauce clung nicely to the stems.