July 10th, Tuesday:
- Shrimp Dumpling Soup (Shrimp Dumpling, Chinese Cabbage, Green Onion, Shiitake Mushroom)
- Sauteed Bacon and Veggies (Egg, Cabbage, Spinach, Bacon, Carrot)
- Chicken Drumette with Lemon
- Koppe Bread
Does everyone remember the “Sauteed Bacon and Veggies”? It’s been three years since it has made an appearance. We’ll be happy if you eat it without being picky.
Shrimp Dumpling Soup was delicious as always. I love soup. I love dumplings. While some students were put off by the look of the Sauteed Bacon and Veggies, the students who tried it declared it “うまい” and even “めっちゃうまい” to their skeptical classmates. It was good. As you know I don’t gnaw on bones, so I was fortunate to be able to pawn off my drumette on a student.
Koppe-pan (bread) is apparently a Japanization of the French “coupé pain,” which literally sliced bread. The wikipedia article gives “hotdog bun” as the English translation for koppe-pan, which is odd. I don’t personally see a strong resemblance. The koppe-pan at school is never sliced, but I guess food like “Cream-pan” (a long white roll with a revolting whipped cream filling) is also considered a form of koppe-pan and they must be sliced in order to be filled. Koppe-pan first gained attention as a food ration during WWII, in which one koppe-pan was considered enough for one person. After the war was over, koppe-pan was likewise served in school lunch as the main dish (confer: the left picture in my blog header). Most Japanese at this time were still not eating bread but America was pushing wheat on Japan, so they had to figure out in what way to make this cheap wheat edible. One would think noodles–which Japanese people were already use to eating–would be the obvious choice, but in the case of school lunch, they chose koppe-pan for 5 reasons wikipedia informs me of:
- More hygienic than noodles
- Easy to serve
- Cheaper since it can be served cold
- It doesn’t get old as a main dish
Even more fascinating, it says the original school lunch koppe-pan was made with :
- 100 parts Wheat
- 3 parts sugar
- 2 parts margarine
- 2 parts yeast
- 1.7 parts salt
Anyway, while koppe-pan has a sordid history of cultural imperialism, I still like it. Yum! Yum!