In Japan, school meals were served for the first time in 1889. The government of Japan began to support school meals in 1932. Nowadays, all elementary schools and 90% of junior high schools serve meals as of 2016. School meals are a fun time for many children, but at the same time, it is a meaningful educational activity to explore food culture and develop social skills of children.
What is School Meal Education?
School meal, “Kyu-shoku” in Japanese, is a fun educational activity that helps students learn about food and eating habits at schools in Japan. The main goal of school meals is to provide them with healthy and balanced meals that support their growth and development.
Traditional Food Culture in School Meal
School meals are not just about eating, they are also a chance for students to explore new and different foods and flavors and learn important lessons about nutrition and good food choices by being served well-balanced, nutritious, and a variety of menus.
Every school meal consists of five food groups: Grain dishes, Vegetable dishes, Fish and Meat dishes, Milk, and Fruits. The menu is planned by a nutritionist to ensure that children receive about one-third of the energy their bodies need.
Lately in Japan, there has been an imbalance of nutrition due to excessive intake of fats according to the Ministry of Agriculture, Forestry and Fisheries, Government of Japan. It emphasizes the importance of having rice, which has been a staple in the Japanese diet for a long time, and to eat a well-balanced meal with fish, meat, vegetables/fruits, seaweed, and legumes.
This style of eating, called “ichiju-ni-sai” (one soup, two dishes), aligns with a balanced diet in traditional Japanese cuisine, known as “washoku”.
Consume Locally Grown Produce
“Chisan-chisho”, emphasizing locally grown and consumed food, represents a culinary tradition deeply rooted in each of Japan’s 8 regions. This unique approach involves skilfully utilizing local ingredients and adapting to the local climate and conditions. Over time, the culinary heritage has been passed down integrating history, culture, and dietary habits into the rich tapestry of local cuisine.
For thousands of years, the people of Japan have embraced local dishes that use seasonal ingredients, fostering an appreciation of the ever-changing seasons at their dining tables. By consuming staple foods: rice, alongside a variety of foods such as fish, meat, dairy products, vegetables, fruits, seaweed, and legumes, you can practice a “Japanese-style dietary habit.” This allows for a well-balanced meal with a lower fat content, promoting a healthy diet and help prevent health issues such as metabolic syndrome.
“Chisan-chisho” in Japanese, meaning Locally grown and consumed, is encouraged in Japan and applied in school meals as well. By using seasonal fish as the main dish and local agricultural products as side dishes, it will not only enhance flavor and nutrition but also contributes to improving self-sufficiency in food production. It also reduces the need for long-distance transportation cost and greenhouse gas emission, benefiting the environment. It also supports local agriculture, fisheries, and the development of the local economy.
Students Prepare Meal by Themselves
By participating in school meal activities, children can develop good eating habits and learn how to make healthy choices in their daily lives. In addition, students learn about the importance of hygiene and cooperation to create a clean and enjoyable dining environment. If you look at what Japanese students do during school meal time, there are many practices which lead students to get many social skills and knowledge.
Preparation
– Create a fun and pleasant dining environment where everyone can enjoy their meals together.
– Ensure proper handwashing and prepare meals with attention to safety and hygiene. Wait quietly for the meal.
– Arrange an environment suitable for dining.
Assigned Duties (Touban)
– Prepare a health check form for the meal duty rotation to assess everyone’s health.
– Students are properly dressed and have clean hands for meal preparation.
Delivery
– Handle heavy or hot items with care and deliver them safely to the classroom. The homeroom teacher should accompany the students, promoting considerate and responsible behavior.
Food Distribution
– Serve an appropriate portion for each person.
– Consult with the teacher and make adjustments to the food distribution as necessary.
– Teach proper and hygienic food plating and arrangement of utensils according to the menu.
Dining Etiquette
Greetings
– Confirm the menu (staple food, main dish, side dish) and inform everyone of the meal names.
– Say “Itadakimasu” before starting the meal.
During the Meal
– Teach basic manners such as proper handling and placement of dishes and chopsticks, as well as maintaining a pleasant atmosphere during the meal.
– Ensure enough time for students to eat calmly and enjoy their meal.
Clean-up
– Cooperation among students to clean–up in an orderly manner following the designated steps.
– Respect the environment and resources by adhering to the school and community guidelines for waste separation and disposal.
Summary
School meal, “Kyu-shoku”, is a great opportunity for students of elementary school to secondary school in Japan to enjoy delicious meals while gaining knowledge and skills that will benefit them throughout their lives. It also encourages them to understand the connection between our food choices, our well-being, and our future lifestyle. It encourages them to take responsibility for their own health and make informed decisions about what they eat.
Last Updated on 2025-02-27
