Elementary School Lunch: 02/13 - Local Produce

Food, JapanKristina PinoComment

Today's lunch was oddly devoid of salad! The nutritionist had an explanation for it, but it has to do with what different elements of the meal fulfilled and that we'd have to have had an extra plate on the tray, which wouldn't have fit. Not that I'm complaining, today's lunch was yummy.

Gyudon, or beef bowl, was today's main dish. As usual, the rice comes portioned in a bentou so everyone can eat the amount they like, so the topping comes served on the side. In this case, it was sauteed beef and onions with some sneaky buna-shimeji mushrooms and shirataki, a gelatinous noodle made from konjac. Besides that, we had a miso soup with tofu, onion, carrot, shiitake mushroom, fried tofu, taro, and radish.

I have mentioned before that our lunches contain local produce, but I don't think I've ever mentioned what in particular. This month, we are enjoying local (and I really mean local, grown by farmers in our village) rice, miso, radish, spinach (a couple of different kinds), napa cabbage, carrots, taro, onion, spring onion, and regular cabbage. Many of these ingredients make it into our daily lunch, and it's always great to know that they're being grown by folks in our community.

Have a nice weekend!

Calorie count: 639