What I Eat in a Day at 50 in Japan | Simple Meals That Keep Me Well

What I eat in a day at 50 in Japan—from a simple lunch to breakfast the next morning, with everyday Japanese home cooking. The way my body responds after I push myself has changed since my 30s and 40s. So what I eat has gradually changed too, toward warm, simple meals that feel easier to digest. For lunch, I use what I have in the fridge: whole simmered green peppers, grilled fish, and miso soup with vegetables I’ve cooked ahead of time. I take a little more care with dinner because it’s a meal for my family. Tonight’s menu is chicken nikujaga made without oil, komatsuna greens with sesame dressing, sardines simmered with ginger, and rice with barley. In between, I clean the windows and enjoy tea with a monaka sweet. I also spend some time editing videos and reading your comments. Your words encourage me more than you might imagine. The next morning begins with a cup of warm water. I make tamagoyaki in a new pan—the first replacement in about 10 years—and enjoy breakfast with my usual rice-bran pickles, miso soup, and rice. It wasn’t a perfect day. But I took care of a few things I’d been putting off and chose meals that suit my body. As our bodies change, the way we eat changes too. What do you eat when you want to feel well? I’d love to hear from you in the comments. ⏱ Chapters 0:00 Highlights 0:41 Making Lunch: Simmered Green Peppers, Grilled Fish & Miso Soup with Prepared Vegetables 4:14 Cleaning the Windows & Putting Away the Wind Chime 5:17 Tea Time with Monaka 6:24 Video Editing 7:14 Making Dinner: Rice with Barley & Chicken Nikujaga Without Oil 9:01 Komatsuna with Sesame Dressing & Sardines Simmered with Ginger 10:17 Dinner 11:59 The Next Morning: Warm Water & Tamagoyaki in My New Pan 14:05 Miso Soup with Enoki Mushrooms, Daikon, Eggplant & Wakame 15:09 Breakfast 🍳 Recipes Measurements below use a Japanese measuring cup (200 ml), a tablespoon (15 ml), and a teaspoon (5 ml). 【Whole Simmered Green Peppers】 Green peppers Water: ½ cup Soy sauce and mirin: 1 tablespoon each Bonito flakes: as needed 【Chicken Nikujaga】Serves 4 Chicken: 300 g Carrot: ½ Onion: 1 Potatoes: 4 Shirataki noodles: 1 package Soy sauce and mirin: 2 tablespoons each Water: a little less than enough to cover the ingredients Salt: a pinch beneath the ingredients and another on top 【Sardines Simmered with Ginger】 Sardines: 3 Ginger: 1 small piece Water: ½ cup Sake: ¼ cup Soy sauce: 2 tablespoons Mirin: 1 tablespoon 【Komatsuna with Sesame Dressing】 Komatsuna (Japanese mustard greens): 1 bunch Soy sauce: 2 teaspoons Ground white sesame seeds: as needed 【Tamagoyaki — Japanese Rolled Omelette】 Eggs: 3 Water: 1 tablespoon Dashi or soy sauce: 1 teaspoon, if desired 【Miso Soup】Serves 3 Water: 350 ml Dashi powder: ½ packet Eggplant, daikon radish, and wakame seaweed: as needed Miso: 2 tablespoons 🇯🇵 About the Channel MayuVlog shares quiet moments of everyday life in Japan. If you enjoy Japanese home cooking, living with the seasons, and small habits that nurture the body and mind, I hope you’ll feel at home here 😊 #JapaneseCooking #what I eat in a day #DailyLifeInJapan #JapanVlog #LifeAfter50 #SlowLiving