This winter, cabbage prices have skyrocketed! Have you noticed that salads are mainly using Chinese cabbage or radish? The radish salad with tuna, with its finely shredded radish and the special Japanese-style dressing from the lunchroom, has a harmonious blend of flavors and is relatively popular. So, why have cabbage prices soared? According to the greengrocer, the primary production areas for cabbage shift from south to north according to the season. However, due to recent climate changes, the transition of major production areas has not been smooth since April last year, causing prices to remain high. Additionally, last summer's scorching heat has led to poor winter harvests, resulting in the highest prices to date. If we don't curb global warming, the cost of ingredients might continue to rise.

Second Photo: The key to the flavor of the school lunch curry is the caramelized onions and the homemade brown roux, which are rarely made at home (?). They are prepared first thing in the morning and await their turn.

Third Photo: If you normally fry and simmer meat, the meat will dissolve and disappear in large-scale curry cooking. To prevent this, Komachū's recipe involves marinating the meat in spices, lightly baking it in the oven only on the surface, and adding it along with the meat juices at the end to seal in the flavor and prevent it from falling apart during cooking.