Kyuushoku for 4 June

Friday

Hyogo Fish Menu

Chew Chew Day

Rice with oats（麦ごはん）

Milk（牛乳）

Meat and potato stew（じゃが肉）

Grilled dried Japanese whiting（キス干し焼き）

Dried daikon radish salad（切り干しのハリハリ漬け）

833 Kcal

35.8 g of protein

I’m torn. 

On one hand, I gave a scathing review of a non-de-scaled fish yesterday. On the other day, today’s scaly fish wasn’t so bad. It was a bit on the salty side, but not much better than yesterday’s fish. Does this mean I become an unreliable narrator in this story called “kyuushoku” if I give today’s fish a better shishamo rating? Do I care about the integrity of my Japanese school lunch critiques?

Definitely not.

So yes, the fish today wasn’t bad. Sans the head and the metric ton of salt, I might have even said that I liked it. The kyuushoku ladies are very adamant that we eat the head. I’ve eaten the head of one of these fish before. I’ve never actually munched on a charcoal briquette, but I imagine this fish head rival’s its subtle taste. Today, one of the teachers was surprised that I didn’t eat the head. I was surprised because only one of the teachers said something. But when I went to put my tray back, guess what was in the leftover food garbage bin? That’s right, the French revolution reenacted with fish. I’m not the only one refusing to eat the heads.

The meat and potato stew was good. It’s nothing like what “meat and potatoes” is thought of in the west. Usually “nikujaga” looks a bit different and all the teachers commented on this. Usually it’s just “meat” and “potatoes”, but there were a bunch of different vegetables in it. Blasphemy.

I really like this daikon salad thing. Success.

4 shishamo