１月１７日（月）：給食

ごはん　牛乳　厚焼卵

小松菜のおひたし　筑前煮

～Lunch Report By ALT～

The first full week back to school after the winter vacation and today’s lunch is komatsuna salad with tamagoyaki and chikuzenni, a dish of boiled veggies and konyaku.  Very Japanese, but very yummy.  The salad is a crunchy and mushy mixture with very strong bonito flavor.  The smokiness of the bonito and nice touch from the sesame seeds is a refreshing start to the meal.  The egg is sweet almost sweet enough to be considered a dessert, and is a nice contrast to the salty and savory flavors from the salad and the stew.  The chikuzenni is a hearty collection of root vegetables stewed in a nice sauce, which has some sweetness to it, but takes up those earthy flavors, which help to chew through the vegetables.  The bamboo shoots and daikon radish are my favorite.  This is a dish that I always forget that I like because without flashes of color from the carrots or green beans it’s mostly brown and beige.  But despite that, each time I take my first bite I remember how delicious it is.  It is a lovely meal and a solid start to what will be a great week of kyushoku.