Collection of short message cards

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