"if you don't change, Japan will be destroyed." it shortens the distance between young people and food. Japan promotes food education and sews up the cultural break.

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The Daxiang Food and Education Association, which has long paid close attention to the issue of nutritious lunch in China, recently held the "Taiwan, Japan and South Korea Action Link-Food." the workshop on the vision of agricultural reform invited Akio Kagawa, president of Japanese Women's Nutrition University, O'Rui, a school nutritionist in Hyogo Prefecture, Wu Hyun-suk, director of the Special Committee on Agriculture, Fisheries, Agriculture and Fisheries, and Guo Jinshun, member of the Special Committee on Agriculture, Fisheries and Fisheries in South Korea. Hu Zhongyi, director of agriculture and grain, and Chen Yaoting, a researcher at the Policy Center of the Academy of Agricultural Sciences. Share the opportunities and challenges faced by the three countries, from nutritious lunches to agricultural food. (the full text is divided into two articles. This article aims at Japanese experience. Please click here to share the experience between Taiwan and South Korea. )

The No.1 School lunch in Japan: Luya City

O'Ruiyi, a nutritionist at Yamanote Middle School in Luya City, Hyogo Prefecture, Japan, takes the school lunch in Luwu City as an example to illustrate how to use local ingredients and cook nutritious and delicious lunches within a limited budget. In addition, food and education are also integrated into different disciplines in the school. The local nutritious lunch has published a cookbook in 2017, and is even expected to make a film on the theme of school lunch in 2020.

O'Ruihui, a dietitian from Lishanshou Middle School, Luwu City, Hyogo Prefecture, Japan (Photo / Lin Yijun)

There are 8 primary schools and 3 junior high schools in Luwu City, with 4700 students in primary schools and 1600 students in junior high schools, with a total of about 6300 students. The budget for each nutritious lunch is RMB250 (about NT $70) for primary schools and NT $290 (NT $81) for secondary schools. School lunches in Luwu City are independent menus, prepared separately, rather than group meals, and each school has specialized dietitians and teams responsible for operation.

The Luwu Municipal Education Committee holds a menu seminar every month, convenes dietitian discussions in various schools, and holds a "Luwu City School lunch Exhibition" every year, providing school nutritious lunch tasting, kitchen rotary pot, whole fish eating method, lunch use spice display, and so on. When lunchtime comes every day, students and staff can't wait: "this is the most delicious school lunch in Japan!"

Photo provided / O'Ruihui features: local ingredients, season menu, handmade, self-cooking at home

The school lunch in the city has four major features: no frozen processed food, recipes can be used for family tables, dishes adapt to seasons and festivals, and the use of local ingredients. There is no need for frozen processed food at all. they are all made by hand. O'Ruihui explains that cola cakes are made from steamed potatoes and fried meat, while Baiyu dumplings are kneaded with white jade powder and bean curd, and bean skin sushi is made from boiled bean skins and Wumu rice.

There are only five farmers in Luwu City, and there are no aquatic products at all, so the use of local ingredients has been expanded to Hyogo City for county production and county consumption, including oil use and non-domestic soybean salad oil, but rice bran oil. adapt to different seasons of food, with different festivals to make different dishes, such as spring to enjoy flowers to eat bamboo shoots, summer to eat cold noodles and fish, autumn chestnuts and autumn saury, winter to eat New year dishes.

Ao Ruihui explained that after the daily nutritious lunch at Yamanote Middle School is made, the meal list will be taken and made immediately. At 12: 00, the meal list will be completed, including ingredients, nutrients, and production methods. The above dishes can be made at home. This information will be broadcast throughout the school.

Photo provides / O'Ruihui food education on the table: delicious, cherish food, interesting

In addition to eating, nutritious lunch can also play a role in food and education, and children will participate in the preparation of lunch. O'Ruihui explains that as long as children experience part of it, they will feel that they have prepared lunch for the whole school and are grateful to the kitchen staff. will also overcome the fear of afraid to eat ingredients, more cherish the food.

"the children are used to it. When they get the oranges, they peel them off first." O'Ruihui explains that the citrus jam provided by each school comes from orange peel with meal fruit, which increases the utilization rate of ingredients. Primary school children will know that orange peel can be made into jam, while middle school students will share it with their families when they go home.

Photo courtesy of / O'Ruihui

Sixth-grade elementary school students can use computers to choose their own food combinations. The software used can choose staples, staples and side dishes, and simply calculate the nutritional composition. After calculation, you will immediately see the nutrition of the selected dishes. O'Ruihui observes: even if it's just a game, children care about the results of the combination and will try all the way until they are nutritionally balanced.

The cuisine that appears for lunch is combined with books, so that children can also be interested in food. During the junior high school graduation trip to Okinawa, lunch will be added to Okinawa cuisine, which is called "Okinawa week." cuisine will also appear in the Olympic Games and World Cup lunches against the warring States and different ages, introducing lunches from countries all over the world and various periods in history, and special hand-made desserts will be made on Valentine's Day and Christmas.

From classroom to home and kitchen, teachers also fall in love with food education.

Before feeding the children, the staff will first be interested in the diet, and during the summer vacation, the chef will be invited to hold Italian cuisine courses for the staff to participate and taste. O'Ruihui explained that the staff were very happy after the participation.

Food education and disciplines are linked to teaching. O Ruihui explains that food and education will be integrated into various disciplines in primary and secondary schools. For example, Primary four beauty classes will do onion plant dyeing, Primary five political classes will teach how to make tea, Primary six social classes will have tea ceremony experience, Primary six Mathematics classes will calculate the sugar content of sugary drinks, and Primary three Chemistry classes will have acid and alkali curriculum elements.

In addition to lunch, they also join hands with the outside world to do food and education, such as planning White Radish week with the JA Hyogo six Youth Conference, making 2-3 dishes of white radish in one lunch, giving each student a white radish with leaves to take home for cooking, or even teaching