The foodstuffs and menus for voluntary distribution needed after future emergencies are proposed based on an analysis of current food trends and a nutritional assessment of the rations distributed by Peace Boat, a non-governmental organization. The distribution of food supplied by the NGO incorporated many vegetables which were likely to be in shortage for the victims, although there was insufficient meat, fish and milk/dairy products to provide protein. Meal menus consisting of multiple dishes and hot dishes were provided. An insufficiency of staple food, main dishes and milk/dairy products resulted in a nutritional value below the desirable level. We therefore focused on providing sufficient levels of energy, vitamin B₂, and calcium, which were all low on the nutritional evaluation, and propose menus in consideration of their shelf lives to provide an adequate supply of these components.