A collection of quote cards from Hongo Shokudo

Q:

The chicken in my mentaiko cream potato was so red that it made me anxious. I even took a photo. In the end, I stopped eating it. After eating it, I had to fight the anxiety of getting gastroenteritis for about three hours, and I felt terrible

A:

We apologize for the inconvenience caused by the reddish color of the chicken. Regarding the "Steam-Cut Chicken" used in this menu, we confirmed that it is a pre-cooked item that is also heated during preparation in the central cafeteria. Furthermore, upon checking with our food product manager, we learned that due to the nature of chicken, there is a phenomenon known as "pinking," in which chicken retains a red color even after cooking, and this may be the case in this case. Regarding pinking, the following is an explanation: Meat contains a pigment protein called myoglobin, which generally denatures and oxidizes when heated, turning brown. However, some meat contains heat-stable myoglobin, which remains resistant to heating. Heat-stable myoglobin has the ability to prevent iron oxidation, maintaining the iron's reduced state, which may result in the meat appearing red. Additionally, depending on the condition of the ingredients, a strong red color may remain. This could be due to factors derived from the ingredients, such as: 1) the presence of bloody parts close to blood vessels, resulting in a red color that persists (stabilizes) even after cooking; 2) insufficient bleeding after slaughter, resulting in blood remaining throughout the raw meat; or 3) some kind of stress on the animal causing an increase in the amount of blood, which affects the final product. Since the meat is steam-heated at over 70°C for one minute during production, and our central cafeteria also heats it at 220°C for 10 minutes in humidified mode, the health risk is considered extremely low. Furthermore, if you have any concerns about our menu in the future, please speak to a staff member immediately. Once again, we apologize for any inconvenience this may have caused

Q:

I am an undergraduate student with wheat, rice, and fruit allergies.
I appreciate that the cafeteria displays allergy information, but there are so few wheat-free meals that I can barely eat them. I
only recently became unable to eat wheat, so I didn't realize it, but many foods in the world contain wheat.
I've given up on eating at regular restaurants, but I would really appreciate it if the co-op cafeteria could provide a wheat-allergy-friendly meal, even if it's just one main dish.

A:

Thank you for your feedback regarding our products. After researching the products offered at Chuo Shokudo, we

found

the

following
to be
the
main wheat-free products
:
==
... =====================
・Miso soup
・Pork miso soup
・Grilled salted Atka
mackerel・Grilled salted mackerel directly from Fukushima
・Soft-boiled egg
====================We will consider providing wheat-free products, but
for now we would appreciate it if you would refer to the above and use our cafeteria.

Q:

I found it annoying that the staff at Panes House were chatting loudly, even while cooking. I think it would be better for customers to have a more comfortable dining experience if they refrained from talking while cooking, and if they were to at least keep the volume down when they were not working so that customers could not hear them

A:

We sincerely apologize for the inconvenience caused to you
despite your use of Central Restaurant and PANES HOUSE Based on your comments, the manager of PANES HOUSE
has instructed you to refrain from private conversations.