See what meals are cooked in Japanese school canteens.

If there is a child at school, as a parent, do you often worry that the child will not have a good lunch at noon? In Japan, parents may not need to consider this issue at all. ...

According to Japanese law, anyone who works or even visits Japanese school kitchens must have a stool examination every other month to prove that he is free from disease. ...

Chiyoyo Elementary School is a typical medium-sized national school in downtown Tokyo, just one step away from the headquarters of major Japanese enterprises and the location of government departments. There is no graffiti in the school, no discarded candy wrapping paper, and the most important thing is that there is no vending machine in any form, no products, not to mention melamine milk powder ~ ~ ~

See what meals are cooked in school canteens in Japan.

For about 300 primary school students aged 6 to 12, it seems to be a noisy but seemingly happy Wednesday lunch time. A small group of students dressed in white are responsible for collecting and delivering food from the kitchen, while the rest of the students line up in an orderly way to take the food tray back to the patchwork table.

They stared at the food, clapped their hands and said itadakimasu (Japanese way of expressing gratitude), then picked up chopsticks and began to eat.

Today's menu is miso soup, fried tofu, kelp, roast chicken, stir-fry of six vegetables, a bowl of rice, a box of milk and fresh kiwifruit. Ugly aluminum bowls no longer exist, and food is packed in beautiful reinforced ceramic tableware. The school kitchen is spotless and well-equipped, and lunch is cooked by five chefs. As far as we know, they don't carry any diseases and parasites at all.

Miss Yoshida is a qualified school nutritionist, responsible for making the monthly menu, and then each student takes it home. The same menu is posted on the bulletin board of the school, which is basically the taste of the Japanese public: rice, various soups, meat or fish, at least five seasonal vegetables for each lunch, and fresh milk for each meal.

The school teaches students to flatten the empty milk cartons and then recycle them. The menu shows all the nutrients, and classifies them according to protein, energy or vitamin source, and also lists calories and protein content.

There is a nutritionist in three schools. Today, in the national education system, all children aged 5 to 12 1 1 10,000 have lunch at school. Nearly half of the 34,000 primary and junior high schools have their own kitchens, but the kitchens are too small for everyone to get together for a hot lunch.