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  • I'm the principal of Umejima Elementary School in Adachi-ku, Tokyo.

  • My name is Atsushi Ebara.

  • Not at all. Students from grade 1 to 6 have the exact same duties.

  • They all dish out food, but with grade 1 and 2's

  • the teachers sometimes support and assist.

  • But by the time they're in grade six, they are able to do everything.

  • - Put your hands together. - Okay.

  • Itadakimasu (I humbly receive).

  • The purpose and the role of kyushoku (school lunch program) are

  • for the students to learn that to have a healthy body,

  • eating is very important.

  • Secondly, to experience our own food culture through kyushoku.

  • Lastly to appreciate the hard work of many people who are involved in making kyushoku

  • from farmers, to kitchen staff, to anyone who helps.

  • All the homeroom teachers eat with their students in the classroom.

  • Teacher, what do we have next period?

  • Teacher, teacher!

  • A test.

  • Teacher, the camera is facing towards you,

  • so do like this.

  • I wouldn't do such a bad manered thing.

  • As a principal, I have to eat and check the food before it's served to the children.

  • So I barely have the chance to eat with children.

  • I'm Rie Kuwabara, the school nutritionist.

  • In our school, we have a staff of 12.

  • But with me, there are 13 people working on the school's lunch.

  • There are 634 children in the school,

  • but we have lots of staff,

  • so we make 690 meals in total.

  • We have food from all over,

  • but basically the vegetables are domestic

  • and come from the Kanto and even Shikoku areas.

  • Today I'm introducing food from Kochi prefecture.

  • Ginger chicken. In Kochi they grow ginger.

  • Ginger's essence prevents us from being sick.

  • Guruni (stew). In Tosa dialect, guru means friends getting together.

  • This stew is called guruni because various vegetables are gathered and cooked together.

  • Basically, ingredients are domestic,

  • but on some occasions, some ingredients are processed in foreign countries.

  • But basically, fish, meat, vegetablesfresh ingredientsare domestic.

  • We buy local ingredients, it's delivered, and we cook it.

  • They pick it like this, all four of them.

  • How is it? Hard? Difficult?

  • Difficult.

  • Yeah, difficult.

  • I teach kids that by eating,

  • we take life from vegetables so that we can live (and we must appreciate this).

  • Students don't help cook the food,

  • but the 1st and 2nd graders help

  • peel vegetables like broad beans, corn, and green peas.

  • Today, 8th graders came to my farm to do their work experience.

  • Tomorrow for their kyshoku's edamame rice dish,

  • the edamame they're working on will be used.

  • Ah, thank you!

  • It will be used in the school lunch's salad.

  • Ah. Is it okay if I eat it?

  • Yes, go ahead.

  • Yes, very sweet.

  • These are called fruit tomatoes.

  • Every month I plan the menu one month in advance.

  • First of all, I write down what vegetables are in season so that I can cook food that's in season.

  • Secondly, there is event food every month.

  • For example, next month is Tanabata (seasonal festival).

  • So I'm planning food for the event.

  • Lastly, we don't want to use meat many days in a row.

  • For example, I don't want to offer chicken today, and then pork the next day,

  • so I try to put on the menu fish, then meat, then egg, then tofu.

  • I try to take turns using those ingredients.

  • And the basic thing is that I have to offer a certain amount of nutrition.

  • This is regulated by the city.

  • So I try to hit 100% of the required nutritional targets.

  • Are there any ingredients or menus that the kids don't like?

  • And do you repeat those items or do you try to change them?

  • Because they're young chidren, there are things they don't like,

  • and there are so many things they've never eaten before, so they don't want to touch it.

  • So on the day they see ingredients for the first time,

  • they can be very honest and there's a lot left behind.

  • Then that day I get so down,

  • but when they get used to the food, they'll eat it,

  • and I want them to expand their expsoure to different types of food.

  • However I try not to be down, and I'll once again offer the food they don't like,

  • trying to change the flavour a little bit,

  • change how it's cooked,

  • trying different approaches.

  • Do you offer dessert?

  • Dessert, yes I offer it,

  • but it's not everyday.

  • It's on special occasions.

  • And so, one thing we do is use fruits to mark the change in seasons.

  • For example, this month it's watermelons and cantaloupes.

  • And at our school we have birthday lunches.

  • So each month the birthday kids get jelly for their special dessert.

  • So I think dessert can be something they look forward to.

  • At Umejima Elementary School, what's your favourite school lunch menu?

  • What would you say?

  • Today's hard worker, Kasuya-san.

  • Fried rice with sweet sauce.

  • Really?

  • And so....

  • Ou-san.

  • It's curry.

  • Ah, me too!

  • Ahhh, curry!

  • We don't cook the same menu item more than once a month.

  • For example, curry and rice is very popular,

  • but I can't make it every week.

  • I can offer it once a month, or once every two months,

  • but I wouldn't offer it twice in the same month.

  • But compared to other menu items, I schedule it more often.

  • I can totally understand how people would think that.

  • In reality, it's nothing like that,

  • it's like any other public school in Japan.

  • It's not like there are a lot of wealthy people living here.

  • When the school was rebuilt,

  • Adachi city and the local people

  • wished for a nice school (for the children).

  • The rebuild happened during the bubble, so they had a good budget,

  • but it's nothing special, it's a regular public school.

  • But isn't this school's lunch special?

  • Is this school's lunch special? No it's not special.

  • As for the families that can't afford the school lunch fee,

  • basically for low-income households,

  • in Japan we have a social welfare system

  • that will provide the fees.

  • Adachi city has an Oishi Kyushoku (tasty school lunch program)

  • because the percentage of adults living in Adachi with obesity and diaebetes is high.

  • So with kyushoku we want to educate kids

  • that to have a healthy body, eating healthy is important.

  • So Adachi city started the program so kids could learn the importance of healthy habits

  • by eating and enjoying tasty food.

  • In Adachi, once a month there's an Oishi Kyushoku meeting

  • that nutritionists from the 104 schools in my city attend.

  • We gather altogether in one place to exchange ideas and menu plans.

  • As part of their summer homework parents and children design their own bentos at home.

  • We pick out the best ones and include them in the kyushoku menu.

  • We then invite the community to come and eat the chosen menus together.

  • Thanks for the food.

  • Look left!

  • Even if I have to work harder,

  • struggling to come up with good menus,

  • when the kids react well and say tasty,

  • when they say they're able to eat food they previously didn't like,

  • that makes me feel like it was worth the effort.

I'm the principal of Umejima Elementary School in Adachi-ku, Tokyo.

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A2 初級

きゅうしょく:日本の給食の作り方 (Kyushoku: The Making of a Japanese School Lunch)

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    林宜悉 に公開 2021 年 01 月 14 日
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