Toyama Prefecture

School lunches often draw attention for their unique menus that make the most of local specialties. In Toyama Prefecture, which borders Toyama Bay rich in seafood, fresh red snow crabs are readily available, so sometimes each student is served a whole red snow crab in their school lunch. Using local ingredients also creates opportunities to learn about the region’s food culture and local industries.

skim milk powder

In postwar Japan, skim milk powder was distributed in school lunches as a substitute for milk to provide nutrition. Skim milk powder is made by removing the fat from milk and processing it into a powder, and it was adopted partly because it is easy to store and transport. By the late 1960s, due to its flavor, children’s reactions, and changing social circumstances, schools shifted to fresh milk. It’s often remembered as a nostalgic menu item, distinctive taste and all.

30 times

It is considered ideal to chew about 30 times per bite during meals. The reason we’re encouraged to chew well is that it aids digestion, helps you feel full more easily, and can prevent overeating. In addition, because you can more fully savor the flavors of the ingredients, meals can become more enjoyable. This is often taught as a first step toward a healthy diet.

alcohol

The “ponchi” in fruit punch is written as “punch” in English and originally means a fruit cocktail made with alcohol. It’s a drink that came from Britain via India, containing fruit, sugar, spices, and originally alcohol such as rum. School lunches in Japan don’t use alcohol, but the name still reflects that origin.

Yamagata Prefecture

The first introduction of school lunches in Japan took place in Yamagata Prefecture. It is said to have begun in 1889 (Meiji 22), when the private Chūai Elementary School in Tsuruoka, Yamagata, provided rice balls, fish, and other foods free of charge to children from impoverished families. This initiative spread nationwide and became established as an indispensable part of running schools.

for about 150 people

It is said that a single dairy cow produces about 20 to 30 liters of milk per day. Since the milk distributed in Japanese elementary school lunches is about 200 ml per bottle, one cow provides roughly enough for about 150 children. It’s data that deepens our appreciation for how one cow supports the lunches of so many children.

soft spaghetti-style noodles

Soft noodles, a popular item long beloved in school lunches across Japan since the late 1960s, are officially called “soft spaghetti-style noodles.” They are thicker than regular spaghetti and are cooked for a shorter time, making them easier for children to eat, and were typically served with curry or meat sauce. They originally arose out of considerations for storage and serving, and are indispensable when talking about how school lunches have changed over time.