Tiny Apartment Tour in Tokyo | Japanese Family of 5🏠 7 Small Daily Habits to Keep Home and Life

ーVIDEO MEMO🏷️ー
📍 Ponzu Sauce
Soy sauce: 100ml
Citrus juice: 50ml
Mirin: 3 tbsp (heat to evaporate the alcohol)
Dashi stock: Kombu (kelp), bonito flakes, shiitake mushrooms
Let sit in the fridge for half a day to a full day.

📍 Peanut Granola
Peanuts (in shell): 150g
Oatmeal: 150g
Pumpkin seeds: 30g
Raisins: 2 tbsp
Shredded coconut: 2 tbsp
Rice bran oil: 2 tbsp
Maple syrup: 3 tbsp
Cinnamon: 1 tsp
Pumpkin chips: A small amount
Salt: A pinch
📝
Lightly toast the peanuts in a frying pan to bring out the aroma.
(If using raw peanuts, heat thoroughly over low heat for 20 minutes.)
Mix all ingredients together and bake at 160°C for 25–30 minutes.

🎃 Pumpkin & Coconut Shiruko (Sweet Soup)
Pumpkin: 150g
Coconut milk: 200ml
Water: A little (if needed when blending)
Maple syrup: 1 tbsp
Salt: A pinch

📍 Shira-ae (Dressed Salad) with Edible Chrysanthemum and Persimmon
Edible chrysanthemum: 40g (petals only)
Persimmon: 1
Firm tofu (momen): 150g
Ground white sesame seeds: 1 tbsp
White miso: 1 tbsp
Sugar: 2 tsp
Light soy sauce: 1 tsp
Salt: A pinch
📝
Place a weight on the firm tofu and let it sit for 20–30 minutes to thoroughly drain the moisture.
Blanch the chrysanthemum petals in boiling water with 1 tablespoon of vinegar for 30 seconds. Cut the persimmon into bite-sized pieces and thoroughly mix the seasonings with the tofu.
Finally, gently fold in the persimmon and chrysanthemum petals.