Friday, April 19, 2013 JHS Lunch

Mil.
Chines style fried rice with egg, green peas, green beans, ham, onions and carrots.
Iceberg, tomato and cucumber salad with sesame ginger dressing.
Tofu and fishcake soup in dashi broth with seaweed and inoki mushrooms.
Peach jelly dessert cup.

Thursday, April 18, 2013

Milk.
Steamed white rice with seaweed flakes.
Batter fried shrimp.
Slow boiled vegetable stew with potatoes, carrots, konnyaku, green beans, and Ganmodoki - fried balls of tofu mixed with grated vegetables in chicken stock.
Cabbage, cucumber, daikon, carrot salad with vinegar dressing.

Wednesday, April 17, 2013

Milk.
Steamed white rice.
Mackeral filet braised in miso.
Cabbage salad with ham, cucumber, green beans, scallions, and julienne egg omelet.
Vegetable and tofy soup with seaweed, daikon, shitake, carrot and scallion in bonito dashi stock.

Tuesday, April 16, 2013 JHS Lunch

Milk.
Rice flour bread roll.
Spaghetti with bacon, squid, carrots, cabbage, onion and button mushrooms.
Cabbag salad with carrot, octopus, cucumber, iceberg lettuce, seaweed, and string cheese.

Monday, April 15, 2013

Milk.
Steamed white rice with green peas.
Sardine braised in miso paste.
Miso soup with fried tofu, seaweed, carrots, onions and scallions.
Cucumber and cabbage salad with daikon, and carrots in a honey vinegar dressing.

Friday, April 12, 2013 JHS Lunch

Milk.
Sliced white bread.
Potato and minced beef croquette.
Cabbage and canned tuna salad with cucumber, onion, carrot and mayonaisse.
Egg drop soup with bacon, scallions, carrots, onion and corn in chicken broth.

Thursday, April 11, 2013 Elementary School Lunch

Milk.
Boiled egg.
Steamed white rice.
Japanese style curry with pork, inoki mushrooms, carrots, onions and green peas.
Cabbage salad with green beans, sliced ham, carrots, and asparagus in vinegar dressing.