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I'm the principal of Umejima Elementary School in Adachi-ku, Tokyo.
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My name is Atsushi Ebara.
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Not at all. Students from grade 1 to 6 have the exact same duties.
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They all dish out food, but with grade 1 and 2's
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the teachers sometimes support and assist.
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But by the time they're in grade six, they are able to do everything.
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- Put your hands together. - Okay.
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Itadakimasu (I humbly receive).
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The purpose and the role of kyushoku (school lunch program) are
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for the students to learn that to have a healthy body,
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eating is very important.
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Secondly, to experience our own food culture through kyushoku.
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Lastly to appreciate the hard work of many people who are involved in making kyushoku
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from farmers, to kitchen staff, to anyone who helps.
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All the homeroom teachers eat with their students in the classroom.
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Teacher, what do we have next period?
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Teacher, teacher!
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A test.
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Teacher, the camera is facing towards you,
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so do like this.
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I wouldn't do such a bad manered thing.
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As a principal, I have to eat and check the food before it's served to the children.
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So I barely have the chance to eat with children.
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I'm Rie Kuwabara, the school nutritionist.
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In our school, we have a staff of 12.
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But with me, there are 13 people working on the school's lunch.
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There are 634 children in the school,
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but we have lots of staff,
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so we make 690 meals in total.
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We have food from all over,
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but basically the vegetables are domestic
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and come from the Kanto and even Shikoku areas.
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Today I'm introducing food from Kochi prefecture.
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Ginger chicken. In Kochi they grow ginger.
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Ginger's essence prevents us from being sick.
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Guruni (stew). In Tosa dialect, guru means friends getting together.
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This stew is called guruni because various vegetables are gathered and cooked together.
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Basically, ingredients are domestic,
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but on some occasions, some ingredients are processed in foreign countries.
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But basically, fish, meat, vegetables — fresh ingredients — are domestic.
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We buy local ingredients, it's delivered, and we cook it.
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They pick it like this, all four of them.
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How is it? Hard? Difficult?
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Difficult.
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Yeah, difficult.
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I teach kids that by eating,
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we take life from vegetables so that we can live (and we must appreciate this).
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Students don't help cook the food,
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but the 1st and 2nd graders help
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peel vegetables like broad beans, corn, and green peas.
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Today, 8th graders came to my farm to do their work experience.
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Tomorrow for their kyshoku's edamame rice dish,
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the edamame they're working on will be used.
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Ah, thank you!
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It will be used in the school lunch's salad.
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Ah. Is it okay if I eat it?
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Yes, go ahead.
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Yes, very sweet.
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These are called fruit tomatoes.
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Every month I plan the menu one month in advance.
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First of all, I write down what vegetables are in season so that I can cook food that's in season.
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Secondly, there is event food every month.
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For example, next month is Tanabata (seasonal festival).
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So I'm planning food for the event.
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Lastly, we don't want to use meat many days in a row.
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For example, I don't want to offer chicken today, and then pork the next day,
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so I try to put on the menu fish, then meat, then egg, then tofu.
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I try to take turns using those ingredients.
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And the basic thing is that I have to offer a certain amount of nutrition.
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This is regulated by the city.
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So I try to hit 100% of the required nutritional targets.
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Are there any ingredients or menus that the kids don't like?
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And do you repeat those items or do you try to change them?
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Because they're young chidren, there are things they don't like,
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and there are so many things they've never eaten before, so they don't want to touch it.
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So on the day they see ingredients for the first time,
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they can be very honest and there's a lot left behind.
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Then that day I get so down,
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but when they get used to the food, they'll eat it,
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and I want them to expand their expsoure to different types of food.
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However I try not to be down, and I'll once again offer the food they don't like,
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trying to change the flavour a little bit,
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change how it's cooked,
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trying different approaches.
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Do you offer dessert?
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Dessert, yes I offer it,
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but it's not everyday.
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It's on special occasions.
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And so, one thing we do is use fruits to mark the change in seasons.
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For example, this month it's watermelons and cantaloupes.
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And at our school we have birthday lunches.
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So each month the birthday kids get jelly for their special dessert.
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So I think dessert can be something they look forward to.
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At Umejima Elementary School, what's your favourite school lunch menu?
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What would you say?
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Today's hard worker, Kasuya-san.
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Fried rice with sweet sauce.
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Really?
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And so....
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Ou-san.
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It's curry.
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Ah, me too!
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Ahhh, curry!
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We don't cook the same menu item more than once a month.
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For example, curry and rice is very popular,
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but I can't make it every week.
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I can offer it once a month, or once every two months,
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but I wouldn't offer it twice in the same month.
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But compared to other menu items, I schedule it more often.
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I can totally understand how people would think that.
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In reality, it's nothing like that,
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it's like any other public school in Japan.
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It's not like there are a lot of wealthy people living here.
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When the school was rebuilt,
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Adachi city and the local people
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wished for a nice school (for the children).
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The rebuild happened during the bubble, so they had a good budget,
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but it's nothing special, it's a regular public school.
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But isn't this school's lunch special?
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Is this school's lunch special? No it's not special.
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As for the families that can't afford the school lunch fee,
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basically for low-income households,
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in Japan we have a social welfare system
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that will provide the fees.
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Adachi city has an Oishi Kyushoku (tasty school lunch program)
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because the percentage of adults living in Adachi with obesity and diaebetes is high.
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So with kyushoku we want to educate kids
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that to have a healthy body, eating healthy is important.
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So Adachi city started the program so kids could learn the importance of healthy habits
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by eating and enjoying tasty food.
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In Adachi, once a month there's an Oishi Kyushoku meeting
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that nutritionists from the 104 schools in my city attend.
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We gather altogether in one place to exchange ideas and menu plans.
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As part of their summer homework parents and children design their own bentos at home.
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We pick out the best ones and include them in the kyushoku menu.
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We then invite the community to come and eat the chosen menus together.
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Thanks for the food.
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Look left!
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Even if I have to work harder,
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struggling to come up with good menus,
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when the kids react well and say tasty,
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when they say they're able to eat food they previously didn't like,
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that makes me feel like it was worth the effort.