Japanese Healthy Habits at 50 | A Quiet Day in My Life in Japan

These are the healthy Japanese habits I’ve continued to follow now that I’m 50. This is a record of an ordinary day in my life in Japan—from breakfast to cleaning up after dinner. After seeing my family off in the morning, I sometimes feel completely drained, as if I’ve already finished a full day of work. (laughs) So I spent this quiet time slowly taking care of myself. Breakfast is something that has stayed the same in our home for many years. I try to eat until I’m about 80% full. I use shio koji, one of Japan’s traditional fermented seasonings, and try not to use more oil or sugar than we need. Sometimes, I also need to visit a place that helps me reset. By the end of the day, I felt that I had found enough energy to begin again tomorrow. ✨ These may be very ordinary things in my life, but I hope that something in this video can be helpful or comforting to you. 0:00 Highlights 0:15 Breakfast 2:05 Prepping Dinner 3:21 A Little Strength Training 4:15 Grocery Shopping 5:47 A Walk to the Shrine 8:17 Washing Rice 9:03 Making Dinner 11:54 Dinner 13:39 Cleaning Up 🌿 About This Channel I share quiet, ordinary moments from my daily life in Japan. Through peaceful moments and honest thoughts, I hope to share what life is really like here. If you enjoy everyday life in Japan, Japanese home cooking, or simply watching someone’s unfiltered day unfold at a gentle pace, I hope you’ll feel at home here. ☺️ 🍳 Recipes Shio Koji Chicken Breast Steak (2 servings) • 500 g chicken breast • 2 tbsp shio koji Rub the shio koji into the chicken and refrigerate for 6–8 hours. Since shio koji burns easily, remove as much of it as possible before cooking. Line a frying pan or pot with parchment paper and cook skin-side down over low heat. Cover and cook for about 5 minutes on each side. Turn off the heat and let it rest for about 5 minutes. Miso Soup (3 servings) • 400 ml dashi • Eggplant, fresh shiitake mushrooms, onion, and molokheiya — as much as you like • 2 tbsp miso • Chopped green onion, to taste Komatsuna with Sesame Dressing • 1 bunch komatsuna • 1 tbsp ground white sesame seeds • 2 tsp soy sauce Simmered Hijiki Seaweed (Make-Ahead Side Dish) • 20 g dried hijiki seaweed • 1/2 carrot • 3–4 shiitake mushrooms • 150 ml water • 2 tbsp soy sauce • 2 tbsp mirin • 1 tsp dashi powder #JapanVlog #LifeinJapan #JapaneseHealthyHabits #JapaneseLifestyle #JapaneseFood #SlowLiving #Wellness