Japanese School Lunch｜Everything You Need to Know About Kyushoku

Japanese school lunch (kyūshoku) explained—history, menus, agepan, and SDGs. Discover how Japan’s food education blends nutrition, culture, and sustainability every day.

Japanese School Lunch History｜How Kyūshoku Began and Evolved

Japanese public elementary and junior high schools serve kyūshoku (school lunch) daily. This tradition began in 1889 at an elementary school in Yamagata Prefecture, aiming to provide warm, nutritious meals to children in financial hardship. It was suspended during wartime but resumed in 1947 to combat postwar malnutrition. At that time, lunches were simple—powdered milk, bread, and soup. 
In 1954, the School Lunch Act was enacted, establishing government support and expanding the program from elementary to junior high schools. 

Japanese School Lunch Today｜Menus, Nutrition & Food Education (Shokuiku)

Education (shokuiku) program includes:

• Balanced nutrition (menus meet strict calorie and nutrient guidelines) 
• Allergy support (special or alternative meals) 
• Local food culture (locally sourced and regional dishes) 
• Learning opportunities (nutrition, manners, and food origins) 

Most schools have an on-site kitchen where freshly cooked, warm lunches are prepared daily. Cooking follows strict hygiene protocols—vegetables are often boiled before being used in salads, fruit is washed in running water at least three times, and all utensils and surfaces are sanitized daily. 

Kyūshoku Menus｜Daily Dishes, Seasonal Flavors & Balanced Nutrition

Menus change monthly and typically include a staple (rice, bread, or noodles), a main dish, side dishes, soup, milk, and fruit. 
The same menu is never repeated within a month. Nutritionists design meals based on daily nutritional and energy guidelines, considering seasonal ingredients, variety, and color. Alongside Japanese cuisine, international dishes such as bibimbap, chili beans, and tom yum soup also appear. 

Examples: 

1. Rice, grilled fish with sesame, mustard-seasoned vegetables, pork miso soup, milk 
2. Shrimp cream spaghetti, sweet-spicy soybeans, fruit, milk 
3. Pineapple bread, Spanish omelet, macaroni soup, fruit, milk 

Milk is served almost daily for calcium intake. 

Seasonal Kyūshoku｜Festive Menus, Local Dishes & Autumn Favorites

Kyūshoku emphasizes seasonal produce and festive dishes.

For example: 

• Tanabata (Star Festival): star-shaped chirashi sushi, somen noodles, star-shaped jelly 
• Moon Viewing: tsukimi dumplings 
• Halloween: pumpkin soup 
• Local specialties: regional and nationwide traditional dishes 

See the article explains seasonal food here!

Agepan in Japanese School Lunch｜The Nostalgic Fried Bread Loved by All

One of the most beloved Japanese school lunch items is agepan, or deep-fried bread. This fluffy bread roll is fried until golden, then coated generously with kinako (roasted soybean flour) or sugar for a sweet, nutty flavor. When agepan appears on the menu, it creates a buzz of excitement in the classroom.

Depending on the region and era, variations such as cocoa or matcha agepan also make an appearance. Simple yet nostalgic, it remains a timeless favorite among generations of students. 

Kyūshoku Etiquette｜Student Serving Style, Manners & Gratitude

One unique feature of Japanese school lunch is that students serve the meals themselves. 
Each week, a group of students becomes the kyūshoku tōban (lunch duty team). Wearing aprons and caps, they collect pots and trays from a cart prepared in the school lunch room specifically for their class, portion out food equally, and ensure everyone receives their meal. 
Before eating, all students say itadakimasu (“I humbly receive”), and after eating, gochisōsama (“thank you for the meal”) to express gratitude. 

Before the COVID-19 pandemic, students often ate in small groups facing each other; now, many schools eat at individual desks. After finishing, students return their trays, and the lunch duty team cleans up. This process fosters teamwork, appreciation for food, and an awareness of reducing waste. 

Japanese School Lunch & SDGs｜Sustainability, Waste Reduction & Education

Japanese school lunch programs contribute to the Sustainable Development Goals (SDGs) in various ways: 

1. Reducing food waste: “Clean Plate Days” and campaigns to minimize leftovers 
2. Local sourcing: buying ingredients directly from local farmers to reduce transport emissions 
3. Recycling: washing and drying milk cartons for recycling 
4. Composting: turning kitchen scraps into compost for school gardens or local farms 
5. Environmental education: sharing information about food origins and sustainability during lunch time 

Where to Try Kyūshoku｜Restaurants, Izakaya & Nostalgic Experiences

In Tokyo and Osaka, themed restaurants and izakaya recreate Japanese school lunches. With classroom-style interiors and nostalgic menus (like “Agepan,” “Milmake,” “Meat Spagetti”…), they are popular with those who want to experience the “Japanese school life” they’ve seen in anime or dramas. 

💡You can still find Milmake — the nostalgic milk flavoring from Japan’s school lunches — served at retro-style restaurants and themed izakaya bars that recreate the Showa-era experience. If you want to enjoy that same sweet flavor at home, you can grab it on Amazon.

Japanese School Lunch｜Why Kyūshoku Is Culture, Education & Community

Japanese school lunch (kyūshoku) is more than just a meal—it’s an integral part of education that nurtures not only health but also culture, cooperation, and environmental awareness.

With seasonal flavors, regional traditions, and initiatives that support the SDGs, kyūshoku offers students daily opportunities to learn through eating. It is truly a “classroom at the table.” 

💡For readers who want to learn more about Japan’s school lunch culture — or share it with children — the picture book “A Day in the School Lunch Kitchen” offers a warm and detailed look behind the scenes. Find it on Amazon.