00:00Why is school lunch in Japan famous all over the world even Americans admire the way
00:05Japanese people prepare meals for their students every day kitchen workers must go
00:10through a strict sanitation and disinfection process before entering the kitchen
00:15first fresh ingredients such as vegetables roots meat and fish are received and
00:20sorted into separate preparation areas leafy vegetables are chopped and then washed
00:25multiple times in large water tanks to remove all dirt and impurities
00:30root vegetables such as carrots and potatoes are processed in automatic drum washes
00:35which remove mud and peel off the outer skin at the same time all in
00:40ingredients have clear origins and are carefully inspected for food safety before being used
00:45in school meals the first dish is steamed white rice an essential part of
00:50every Japanese meal the rice is thoroughly washed and cooked in large pots for one hour
00:55the second dish is beef curry soup a three wagyu beef is thinly sliced and
01:00added to a large pot then stir fried with minced garlic next seasoned sauce
01:05diced carrots and chopped onions are added in sequence kitchen staff continue
01:10and then stir the mixture with large cooking paddles to ensure even cooking finally
01:15cabbage and curry roux are added the head chef checks the quality of the dish before
01:20the stove is turned off the soup is then ladled into stainless steel containers
01:25according to regulated portions the third dish is a mixed vegetable dish
01:30made with carrots soybeans cabbage spinach spinach and asparagus the vegetable
01:35vegetables are added in order to preserve their color and nutritional value today's menu
01:40which focuses on increasing dietary fiber balancing nutrients and minimizing salt
01:45and sugar content after all dishes are completed the meals are carefully packed and
01:50and transported to schools free lunch is served at 11 a.m.
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