Movie & Bites |
“School Lunch of Ashiya City”

The upcoming “Movie & Bites” series spotlights the delicious flavors and cultural importance of Japanese school lunches, kyushoku.

The charming feature film School Lunch of Ashiya City (2022) was created to celebrate the 80th anniversary of Ashiya City in Hyogo prefecture, and brings to life Japan’s unique and beloved kyushoku (school lunch) system. The story follows Nana Nonomura, a rookie nutritionist who works tirelessly to provide tasty and healthy meals for elementary school children. Full of humor and heart, the film showcases the nostalgic role food plays in childhood memories, and the deep significance of school lunch in Japan. In contrast to other countries, school lunches in Japan are more than just meals—they are an integral part of education.

Established in the 1950s to foster children’s nutrition in the post-war era, the kyushoku program today is an immersive learning experience where children develop lifelong relationships with food, health, and sustainability. Through shokuiku (food education), students learn to make informed dietary choices, appreciate seasonal ingredients, and understand their connection to nature and food producers. This holistic approach, formalized by law in 2005, has not only helped Japan achieve some of the world’s highest life expectancy rates and lowest obesity levels, but has also inspired international initiatives, with organizations like Table for Two now adapting Japanese school lunch principles to educate students in other countries about nutrition and cultural food customs.

Following the screening Ms. Mami Sone, a lifelong educator and spouse of Kenko Sone, Consul General of Japan in Los Angeles, will share the history and cultural significance of Japanese school lunches, providing a broader context for the film.

Participants will also have the opportunity to enjoy a sample school lunch menu prepared by Chef Kuniko Yagi. She will discuss the menu’s nutritional value and cultural roots, giving guests a taste of what makes Japanese school lunches so special.

Synopsis | “School Lunch of Ashiya City” (2022)

At the start of a new school year, Nana Nonomura, a rookie nutritionist, is given a briefing on school lunch program basics by Tateyama, a retiring veteran nutritionist. Nana struggles to provide delicious school lunches to the children while dealing with various issues such as tight budgets, children’s allergies, religious restrictions, and other factors.

When the new term begins, children’s rating of the school lunches declines, going down from “it was delicious” to “the taste has changed,” or “the taste has deteriorated.” Nana is shocked, but the other nutritionists and cooks comfort her, saying that this is a common occurrence and that children are just being cranky.

Hoping to make the children happy, Nana asks the students directly what they thought of the school lunch. Nana then decides that even if there are some food items that the children do not like, she must try to create a menu that brings the best out of the available ingredients, and suits each child’s palate. Will Nana succeed in producing school lunches accepted by the children?

A year passes, and Nana’s very first graduation ceremony arrives. What thoughts will the children have to share with Nana and other school lunch teachers?

©2022 Ashiya no Kyushoku Production Committee

About the Speaker

Mami Sone
Mami Sone was born and raised in Mie Prefecture, Japan, and graduated from Tsuda College in Tokyo with a Bachelor’s degree in American Studies. Mami has a diverse background and international perspective, having lived in various locations outside of Japan including Ohio, Connecticut, Washington DC, Maryland, Los Angeles, and Geneva, Switzerland.
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Following her college graduation, Mami worked for Sapporo Breweries Co. before joining her husband in Connecticut, where she had enriching experiences auditing classes at Wesleyan University.

Returning to Japan, Mami embarked on a fulfilling career as an English teacher at public junior high schools in Tokyo, accumulating over two decades of teaching experience. Her time living abroad with her husband provided valuable insights into Japan’s international standing and informed her work as an English teacher and beyond.

Mami’s commitment to community service is evident through her volunteer work for various organizations, including the Smithsonian Institution’s Development Office, Japan-America Society of Washington DC’s “Japan in a Suitcase” program, Learning Ally (formerly Recording for the Blind & Dyslexic) in Washington DC, and The United Nations Women’s Guild-Geneva (UNWG-Geneva). In Japan, she dedicated her time to the Meguro International Friendship Association.

Currently residing in Los Angeles, Mami draws daily inspiration from the diverse individuals she encounters. Her hobbies include watching and playing sports, indulging in Asian dramas and movies, and biking through the backstreets of Tokyo.

About the Chef

Kuniko Yagi
Born in Gunma, Japan and an active chef in the US for over 15 years, Chef Kuniko Yagi began her career as a line cook at a fine dining French restaurant where she was quickly promoted through the ranks to Chef du Cuisine and received a Rising Star Chef award.

Following an appointment as Executive Chef at a popular French brasserie in Los Angeles, ... 
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Chef Yagi was a contestant and audience favorite on Season 10 of the cooking competition TV show Top Chef. As a founding Executive Chef of the popular Hinoki & The Bird, she merged Californian and Japanese cuisines to high acclaim. Throughout her tenure as chef she has interned in a number of notable kitchens around the world including Tapas Molecular Bar (Mandarin Oriental Hotel, Tokyo), Kinobu (Kaiseki restaurant, Kyoto), Shin (Sushi restaurant, Tokyo), Ryugin (Japanese restaurant, Tokyo), Yachiyo (Japanese restaurant, Tokyo), Pierre Gagnaire Rue Balsac (French restaurant, Paris), Daniel (French restaurant, New York). Currently, Chef Yagi is the owner / operator of Japanese-inspired fried chicken restaurant Pikuniko and consults in the areas of restaurant concept development, recipe development, and catering.

Special Thanks

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