One word card collection

Q:

The menu for the Medical Science Institute cafeteria on the web has low resolution and is difficult to read, so I would like it to be posted in a way that allows it to be enlarged

A:

We have updated our website so that you can click on images to enlarge them, and we have also increased the resolution of the images themselves

Q:

I'm not sure if the rice is of poor quality, because it's cooked in large quantities at the same time, or because it's been a while since it was cooked. I feel the aroma of the rice is particularly inferior to the cheapest rice available on the market. I'd really appreciate it if you could let me know what kind of rice you use (such as Koshihikari) and how long it takes to cook

As for the other menu items, I feel that the quality of the rice is holding them back rather than the taste itself, so I would like to see the rice improve more than the other menu items

On a separate note, the dressings at Hongo Shokudo are concentrated on the left side of the register, and the hot tea is concentrated on the right side, so if you need both, you have to go to two places, which is a hassle. Also, when you eat on the second floor, the flow of people gets mixed up

I would like there to be a dressing corner on the far right side of these

A:

First, regarding the rice variety, the variety we are currently using is "Yumepirika, harvested in 2023, non-standard polished rice protein."

"Rice that does not meet the milled rice protein standards" refers to rice whose milled rice protein value exceeds the range set for that brand (to maintain the brand). This standard is set by the rice shipping organization only for "Yumepirika" in order to maintain the brand. Therefore, it is difficult to sell this brand in supermarkets, but it is rice that is commonly used in the food service industry

As there are only nine large rice cookers in the kitchen, the store cooks 40 to 50 bags (each bag is 5 kg of polished rice) a day starting around 7 or 8 am, and serves the rice in the order it is cooked. When we are unable to meet the deadline, we sometimes use pre-cooked rice (Koshihikari) from an external rice cooking factory. In order to ensure a consistent taste of the rice, we would like to further strengthen temperature control in our stores

We are also considering where to place dressings, and will be placing them on the right side of the register

Q:

I don't understand the reality that stores that crush Pronto and Brioche Dore are sushi and high-end hamburger restaurants.

A restaurant that is used frequently during the day is expected to be cheap, serve a large portion of food, and have a good turnover, but they are doing the opposite. Either they don't have any intention of thinking about students, or they want to weaken the school cafeteria's competition, but either way, this is not the attitude the co-op is taking. The stores on the high-end routes are fully complemented by Sanjo Kaikan's taimeshi and kitchen cars.

By including McDonald's and gyudon chains, it becomes a legitimate competitor and responds to the needs of students.

There are concerns that the food will be nutritionally unbalanced, but since the sushi and hamburgers introduced this time are generally nutritionally unbalanced, I don't think there is a problem with the co-op's philosophy.

A:

Regarding this renewal, we conducted a survey of students, faculty and staff in June last year, and received responses from approximately 1,000 people.

At that time, when we asked about the menu items they would like to see served in the corner, the most common requests we received were ``I want to eat fish'' and ``I want to eat hamburgers.''

For this reason, in this renewal we decided to set up a corner that serves hamburgers and a corner that serves fish menus such as seafood bowls.

Although we have only recently started, we would like to listen to the opinions and requests we receive from each corner and continue to improve our menu and operations.

We will also convey the opinions of our members from time to time to PANESHOUSE, our partner for the operation of the hamburger corner.

At the Uogashi Corner, we currently only offer two types of seafood bowls and whitebait bowls, but we hope to gradually expand our menu to include other fresh fish menus, simmered fish, etc.

Currently, we are facing an unprecedented rise in raw material prices, a shortage of workers (accompanying rise in labor costs), and soaring logistics costs for transporting ingredients and products to stores. Although it is true that it is becoming more difficult to support the eating habits of our members, we would like to proceed with various adjustments and measures to financially support the eating habits of our members.

In addition, the basic cafeteria menu, rice bowls, noodles, side dishes, etc., will continue to have a menu ranging from low to medium price ranges.

We offer it at various corners of the central cafeteria.

We hope that all members of the menu association will be able to combine and choose from our menus.