February 4th, Monday:
- Miso Soup (Cabbage, Daikon Radish, Carrot)
- Sliced Konbu and Lotus Root Stirfry (Konbu Seaweed, Pork, Lotsu Root, Green Onion)
- Many Veggies Meatballs
- Kcal: 868
Today is Risshun, the first day of Spring. The first Southern wind after Risshun is called “Spring No. 1″（春一番）When will Spring actually come to Hokkaido, I wonder…
Today, I have a cold. But at least it’s not influenza. So many students were absent from my class today, that the remaining students couldn’t eat all the meatballs, despite having seconds.
The other thing interesting today at lunch was the student across from me forgot his chopsticks. Instead of borrowing from the teacher, he decided obtain two of the milk straws and ate his entire lunch with them. It was amusing, but he succeeded in completely cleaning his plate.
June 27th, Wednesday:
- Veggie Fritter on Rice
- 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.