Japanese curry
These early lunches initially included items such as bread, bread rolls, and skimmed milk powder (replaced in 1958 by milk bottles and cartons). Later, lunches were expanded to include flour donated by an American charity; a dessert; and a dish (such as daikon) that changed daily. Other dishes included inexpensive protein such as stewed bean dishes, fried white fish, and, until the 1970s, whale meat. Provisions of rice were introduced in 1976, following a surplus of government-distributed Japanese rice, and became increasingly frequent during the 1980s. Hamburg steak, stew and Japanese curry became staples as well.