Fox Udon

November 22nd, Thursday:

  • Kitsune Udon (Chicken, Shimeji Mushroom, Daikon Radish, Green Onion, Plum Guten)
  • Milk
  • Rice Cake Stuffed Bean Curd
  • Ironman Apple Cheese Dessert
  • Kcal: 661

Mochi (rice cakes) are made from steamed mochi rice. It is a type of very sticky rice. The rice we normally eat isn’t as sticky and it called “uruchi rice”.

Uruchi rice (medium grain rice) may not be as sticky as mochi rice (short grained rice), but it is far more sticky than the dry long grained rice that most westerners eat (ew!).

As I mentioned yesterday, dishes characterized by the addition of bean curd often use the word “kitsune (fox)”. Today’s kitsune udon is basically udon with a pouch of age (bean curd) in it. It’s so delicious. I love it so much!!

The apple dessert was a sort of whipped cream cheese like mouse with apple bits in it. Being a dessert, it was tasty, but to be honest, I don’t really like the whipped cream texture that characterizes many Western style desserts. It is probably supplemented with iron, which is why it is called “ironman”.

  • きつねうどん
  • 牛乳
  • もち入り味付きあげ
  • 鉄人アップルチーズデザート

Teriyaki Amberjack

October 22nd, Monday:

  • Miso Soup (Plum Gluten, Chinese Cabbage)
  • Aburaage and Sliced Konnyakyu Stirfry (Pork, Konnyaku, Aburaage, Shiitake Mushroom)
  • Teriyaki Amberjack
  • Wakame Rice
  • Milk
  • Kcal: 845

Shiitake is the most commonly used mushroom in Japan. It contains lots of vitamin D, which helps our body absorb calcium.

My favourite dish today was the aburaage stirfry. I like all three of its main ingredients, and it was dressed with sesame seeds, which I really like too. But the amberjack and soup were of course good too. I didn’t think to take a picture of the rice lid open, but it has wakame seaweed mixed in with it. Wakame rice quite popular amoung students, but to be honest, I don’t like it too much. I find it overly salty, and personally, you can’t improve of the sweet, divine, wonderfulness of plain white rice.

I talked to a student today, really one of the best in the school, who said he wanted to become a doctor or dentist. I asked him why, and of course money was one of the reasons, but also, he said, that he wanted to be able to know what was happening when he was sick. For example, if he had cancer he would be able to understand precisely what is wrong and what can be done to treat it. It was an interesting reason, and one I can understand. On the other hand, I talked to another student who wants to be nurse. Surprised he wanted to be a nurse over a doctor I asked him why as well. He felt that nurses could have a closer connection to their patients than doctors, and he wanted that personal relationship. While both students are smart, the difference is interesting. I personally wouldn’t want to be a nurse or even a doctor… dealing with sick people all day: bleh. Now becoming a psychiatrist,  plumbing the depths of insanity  that sounds a lot more fun.

So here is a trailer to a book of insanity and madness by H. P. Lovecraft, one of my favourite authors!

  • みそ汁
  • 油揚げとつきこんにゃくの炒り煮
  • ぶり照焼き
  • わかめごはん
  • 牛乳

Veggie Fritter on Rice

June 27th, Wednesday:

  • Veggie Fritter on Rice
  • Milk
  • Miso Soup (Cabbage, Carrot, Aburaage)
  • Cut Konbu and Lotus Root Stirfry (Konbu Seaweed, Pork, Lotus Root, Green Onion)
  • Tempura Sauce

Konbu is the bounty of Mother Ocean. Although low calorie, it has minerals and dietary fiber in abundance. It also includes a great amount of iodine that makes up the thyroid.

Today, I overheard a teacher hoping for more summer-like foods for kyuushoku. I’m from a tropical island, so I am not well acquainted with the seasonality of food, but I assume he meant that he hoped for lighter dishes, rather than the oily foods such as served today. Summer foods that immediately come to my head are warabi mochi, somen, and pineapple. However my school lunch menu exhorts me to eat lots of “summer vegetables”, that is tomatoes, eggplants, corn, squash, and cucumbers, because they help cool down the body.

  • 野菜かき揚げ丼
  • 牛乳
  • みそ汁
  • 切り昆布とレンコンの炒め煮
  • 天丼のタレ