【いよいよ復活！12月2日】第6子出産後、初お弁当作りLIVE

【いよいよ復活！12月2日】第6子出産後、初お弁当作りLIVE

It’s been a while since I last did my morning routine. Let’s get started. December 2nd, 6 AM. Um, good morning. This is Pocomama. Um, a mother raising children. Can you hear me? Um, it’s been a while since my last live stream. Thank you so much for joining us again this morning. Um, it’s been so long, I’m not sure if it’s okay? Um, if I’m missing something, please leave a comment. Ah, good morning. So, um, I’m going to make some bento. Um, um, uh, I’m streaming on YouTube around 6 PM on Saturdays . It’s Hirari’s meal. And, um, I’m hosting the Hirari Family Kitchen Salon, a salon where people can have fun learning how to cook. I took a bit of a break from December, but I’m thinking of resuming my lessons. So, this week’s schedule is, well, today is Tuesday, so Wednesday, Thursday and Wednesday are Car Wednesday, so for three days, um, we’ll have a morning live show open to the public, a bento live show, and on Friday we ‘ll have a cooking lesson live show limited to salon products, starting at 6am on Friday. You can still participate , so, um, for details, I’d be happy if you checked our official LINE. Ah , good morning. Oh, it’s been a while. Ah, I’m happy. Thank you for your comment . Toku Mama, welcome in. Welcome back. Ah, thank you. We’ve been waiting. Please take care of me. Thank you for all those messages. So, I’m going to start making bento early today. I’m making today’s bento for, um, two people. But I really think about what to make the day before or the morning of the day itself. What I’m going to make … I had a pumpkin, so it’s not the last one, but the last one. Also, Fu- chan, um, number five, I went to the supermarket and they told me to buy more pumpkins, more pumpkins, and I had some pumpkins in the fridge, so I grilled them, and I also bought some chicken breast in that big pack, and now I’m making sugar water, like sugar and salt water. I haven’t decided what to do yet, so I’ve put it in this state, so I wonder what I should make with it. I’ll grill it. Maybe I’ll make something like Isobe. But , you know, it’s a bit of a pain, so I’ll see what time it is and see if I can do it. Yeah. If I don’t have time, I’ll just grill it as is. Yeah. Good morning . Oh, I’ve been looking forward to it. Starting today , I’ll make bento while watching the Magic Live again. I’m so happy. That live concert felt like a kind of home to me , and well, it was a bit of a mess without it, but without it, it’s really lacking in balance, and it’s really fun to have it. So, making bento looks like that, and I think I’ll have a lot of fun. I’ll still be doing it for a while. So, um, I’m sure many of you, including those watching, are making bento boxes or breakfast right now, and it’s tough to do it alone, so I’d be happy if we could all work hard together. So, let’s get started. Is that so, Fu-chan or big sister? Welcome back, Mom. Thank you. So, today, um, I made the danka pickles. Ah, um, um, I was sick, but I guess my body is my capital after all, and um, I’ve made them again after a long time. I made the bran myself. Lots of bran. Rice husks. Rice husks. Oh well. So, um, I made it, added salt, um, let it ferment, um, added things like kelp and things that give it umami, chili peppers, and other ingredients, and added flour, and finally, I ‘ve got the bran pickles up and running. And those cucumbers, cucumbers, and eggplants. And, actually , there’s a tawa (stove) in the back where I ‘m storing them, and I don’t think I’ve used it yet. Tawa . I’ll let this soak for a bit longer. It’s good, right? Pickled in rice bran. Kids love it, so maybe eggplant? I’m not sure if they’ll eat it, but they do like cucumbers. Hold on a second. I’ll finish soaking that tip in rice bran before it gets dirty. Anyway. I wonder how it will be today. I wonder how many people will come, since it’s been a while. And I only said I was going to do that live show yesterday. Ah, it sounds great to have a morning live show at home. I feel like I can’t keep up without you. Yeah. Right. So many people are really looking forward to it, yeah. I’m really grateful. I was really looking forward to it . I’m grateful that so many people have been looking forward to its return. It’s a live show that we started about a year or two ago. I think it will probably continue because it’s fun. These kind of things, if it were painful, I would never have been able to continue with the live stream, but, well, it’s fun, yeah. I think it would be nice to spend tomorrow chatting away. Oh, and the eggplant pickled in rice bran. Cucumbers are so popular, they sell out quickly. They’re delicious, aren’t they? Fermented foods. Right. I grew up eating pickled vegetables from a young age, so my grandma used to make them often, and the full-pickled ones I mentioned earlier are the dried ones, and I wanted to bring out grandma’s flavor . Yeah, it’s been a while since grandma passed away , so I haven’t made them myself in a while, so I’m not sure how they’ll taste. They’re delicious, aren’t they? It’s been a while . Oh, they’re delicious. Yeah. Oh, they’re nice. Eggplant. Well, they gradually turn black, but we should eat them quickly, so they ‘ll probably be gone by now. Aielon is cute. Where did you get them? Oh, the apron. Oh, um, um, um, I bought it on Rakuten. I haven’t posted the Rakuten Room yet, so I’ll post it later. On the Rakuten Room. Oh, it’s really good. The sleeves on this one are really long. This is important, is n’t it? They don’t fall down. I think I’ll wear this in the winter. I’m wearing a corset underneath, but it’s hidden so it doesn’t show, so even if I wear pajamas underneath, it won’t be visible . I’m sticking to a few colors, maybe two. I might add a few more. Um, I’ll put it up in my Rakuten room. Later. Yeah. The rice bran looks delicious. I ‘ll be watching it while drinking milk tea too. Yeah. Thanks for your comment. I’ve been looking forward to your comeback . Oh, your hair. Right, did you get a haircut? Take care of yourself. Thank you. Yes, um, I got a haircut. Ah, that’s it. After giving birth, it’s hard to go out, really, and I finally went last Saturday for the first time in how many months? About six months . I really couldn’t go. Well, I was feeling a bit out of shape, and my son was still whining, whining. Oh, pumpkin. I wonder what I should do after today. I didn’t think it would be possible, but I’ll go with the continuous cutting. I’ll continue cutting it, then grill it. It’s hard, so I wonder if I can use the electric knife? Can I cut it a little? Oh, maybe. Until now, the pumpkins were quite hard and I had a hard time cutting them, but it seems to be okay. My waist is feeling a lot better too. Ah, I’m still a little scared, so I’m still wearing that corset. Well, it’s been three months since I last cut it , so the doctor said I could take it off. You can take it off. He didn’t say that. Well, I’m like, what should I do?, but I’ll gather the details now. I did a little bit of a jerk myself in the middle, so I’m still scared. Here we go. Okay , you can do it after that. But after I cut it, I’ll continue cutting it, and then grill it. While I’m grilling it, I’ll season it a little. You can add salt and pepper, or a little soy sauce, soy sauce, sweet and spicy soy sauce, or something like that. Ah, your hair color is cute too. Ah, I’m glad to hear you’re doing well. Thank you . Um, the morning live show is a relaxed one, um, a live show where we just make bento . While chatting. Yes, um, maybe it’ll be helpful for dinner and things like that. It ‘s bento after all. I actually think about what I’m making on the spot, um, I just make it as I go . I’m a little tired. I’m already tired. It’s a little dangerous though. Will it come out? Okay. I’ll just reheat it after this. Today, I actually wanted to bake those rice cookies, but because I have this microwave I can’t use the oven, and I thought about the oven, so I just made the dough, and I’ve just made the dough and put it aside. If I use the microwave after this, it’ll be a little oven-proof. I’m not sure if I’ll have time to do that during the live stream, but I’m making dough because I want to bake something. Oh, this. These are cookies. I made the dough today, thinking I’d like to bake something as a snack . Okay. This is a little thick. Pumpkin is delicious, isn’t it? Right. Fu-chan and No. 5 do n’t eat many vegetables, so I think they’re the only ones who eat them. Pumpkin and cucumber. Cucumber. They also like pickled vegetables. But… So, when they ask me to buy them, I guess I have no choice but to buy them since they’re vegetables . Oh, I’m out. I’ll put them in the refrigerator for a bit. Good morning. It’s been a while. Ha. Yeah. I woke up this morning looking forward to the live show. I’m glad you’re doing well. Um, I’m doing well. I’m doing well. I was kind of dead for a while, but seriously. Here we go. Oh, no, no. It fell off. Hold on a minute. I’ll wash it, I’ll go wash it. Hey, let’s give this a quick rinse in water and then add a few more. It’ll get a little dry. Just do it quickly. Okay. So, here’s today’s miso soup. Aho-chan says it tastes good . He just had some milk, which is unusual. How long was it? Maybe about 5 minutes? Right. He’s usually asleep around this time. Yeah. He’s saying ‘ahhh’ because of that . He says it tastes good. I hope he doesn’t wake up. It’s still the middle of the night. Maybe once in the middle of the night. And I gave him a little bit of milk just yesterday. Give him some more milk. Yeah. Mom is watching a bunch of YouTube videos of different recipes and saying, ‘Oh, I don’t get it. I don’t get it.’ Oh, he’s gone somewhere. Sorry. Oh, thank you so much for all the comments . I got lost halfway through. I couldn’t read it. Oh, by the way, I made some stir-fried shredded kelp. The kids love it, and it’s become a staple in our house . Thank you. It’s nice to cut into it. That kind of thing is delicious, isn’t it? Oh, this is miso soup today. What should I do with the cabbage today? I don’t have any tofu, so what should I eat? It’s delicious. That kind of rice is so comforting. Right. I made it for a morning live show one day, and since then, quite a few people have made it, and I wonder if I’ve served it yet. Maybe it’s because it’s getting colder . Miso soup is really popular. Everyone drinks miso soup first thing in the morning , so I feel like I have to drink something. For breakfast, I’ll put a lid on the vegetables at the bottom. They’ll evaporate. Oh, where are they? I wonder? Okay. I boiled a lot of eggs for my lunch today to add some character. I’m out of eggs, so if I don’t go buy some today, they’ll be gone in a flash . So that should be fine. Shall I cut up the meat? What should I do? Yeah. Um, oh, your hair color is cute, too. Thank you. Oh, I went to a new hair salon . Actually, the place I usually go to is, like, right. Well, Ms. Mi quit, and now there’s only one manager, so it’s so busy that it’s hard to get an appointment. They were saying that even if they bring in a new voice, she’ll quit right away, but up until now I’ve been able to get an appointment on a weekday, but on the weekends, I thought it might be a bit difficult, so I went to a different place , and they said, “I’ll give you bangs or change your hair color like this ,” so the atmosphere is a little different from usual . Um, ah, I’m happy to hear your energetic voice. Please don’t push yourself too hard . Thank you. Well, um, I have kids, and they ‘re, um, crying, uh … I have put out some kind of schedule, but there will probably be days when I can’t make it, and it’s 1am so I won’t be able to contact you very often , so if it doesn’t happen, just assume that Ao-chan is crying . Oh, good morning. I’m so happy. It’s amazing, even in the morning. Thank you to the over 300 people who have already joined. A morning like this. Right, I want to grill the pumpkin first, before the meat. Ah, is it a little longer? Hold on a bit. There was quite a lot, so just one more minute. That’s right. If I touch the meat… So, after I grill the pumpkin, we’ll grill and cut the meat. Yeah. Oh, I watch a lot of cooking shows, but I like Toko Mama’s cooking and presentation the best . I’m happy. No, I’m happy. I’m happy. It’s nothing special. It’s just simple cooking, but I’m happy. Me. Yeah, it’s really been like, since I’ve been sick. No , I guess. I’ve always taken care of my meals up until now. Um, I feel like that’s even more important. Right. I try to focus on Japanese food as much as possible. Not really. Well, when I say Japanese food, well, I do eat pasta sometimes, and ramen and udon, and udon is Japanese food, so I try to eat as gentle a diet as possible. Is that okay? Yesterday, my son, who’s in the fourth grade, was reading his textbook, yeah. There might be someone else who’s reading the same textbook , but he was reading about that circle called “Toyo,” about Japanese culture, about the difference between Japanese and Western-style rooms. It’s hot here. Um, well , you put a little bit of flour or something on it and coat it and then bake it. It’s coated with batter like this , and then the Japanese and cultured food are on top, and Japanese rice is like this, and then miso soup, grilled fish, and the cultured food comes with soup, and he was reading aloud about the differences , and then he looked at the Japanese rice and said, wow, this is delicious, and he was like , oh, I see, that’s good. It seems like he really does think so. Quite true. Kids these days look at rice, miso soup, pickles, and fish and say, “This is definitely delicious,” and when I see my son, I think, ” Oh, I see, he enjoys things like this too.” I think there are quite a few kids these days who say, “You know, fish” or “miso soup,” and I’m glad about that. Well, my son would be happy with Japanese food or a midnight snack . He eats both. He loves to eat. Ah, well, I coat it with a little batter and then grill it. Lately, I’ve been trying to serve fish as much as possible, and he loves it . Kids. It’s hard to buy fish at the supermarket, so if I can go to that store, it’s hot. Hey, hey, the frying pan is already on the stove , so I could have just grilled it like this. I’ll give it a little batter and make the edges crispy. Oh, it was a little too hot. It was really fluffy. This sweet potato pumpkin. I may have microwaved it a little too long , but it’s still soft so it’s fine. Just the outside. It feels really fluffy, doesn’t it? Depends on the pumpkin. Moist pumpkin and fluffy pumpkin. Today it’s fluffy. When I shook it, some of the batter got on it. Really pumpkin. Oh, no, no, no, no. Oh, no. I dropped it. Shall I wash it? Here we go . Yes. Yes. Pa, um, I’m glad to see that Toco’s mom is doing well. Starting tomorrow. Oh, really? Apparently it’s going to get cold. How is Toco’s health? Yes. Yes. I’m doing well . I’m doing well. Much better. I can move my body now. That’s great. Really really, I was running out of ideas. Just being able to move freely is the best . The best. Really the best. Um, right, um, milk and stuff like that, when you make it for babies, it takes away calcium so I ended up consuming it. Well, up to the second one, 2345th one, everything was fine, but, um, the top one, I’ll just say it this time . I lost calcium, and now I’m not breastfeeding. I’ve stopped, um, I’m just using milk. Hehe. Pumpkin, pumpkin is amazing, but pumpkin is really popular, so, um, it’ll probably be gone by morning. Even if I make this much. Hehe. Okay , wait a minute. Is that okay? It’s 6:30, right? I’ll just grill the meat. Chicken, chicken. Hehe. Today is for lunch, so one will be fine, for now. Hehe. Yeah. That’s good. Okay. Yeah. The other day I made miso soup with Iriko-dashi and it was well received. It’s delicious. My dog ​​ate the leftover Iriko-dashi. That’s good. My dog ​​is eating the leftover Iriko-dashi . Oh, Iriko-dashi miso soup is delicious, isn’t it? We always have Yuriko-an, and it’s pretty easy too . Yeah. That’s right. All you have to do is remove the guts and pop them in. Well , you add Rico-pon to the dashi stock and then pull it out after a certain amount. It’s delicious, isn’t it? Easy. It’s kelp after all. Well, kelp activities are, well, very careful, careful. Very careful. My grandma used to be a nester, so there are a lot of nesters . Yeah. So, let’s do meat. Meat. Okay. So, chicken , chicken breast. Hold on a minute. Oh, my son used my kitchen paper yesterday and it ‘s torn. I want to hit it. My son is doing an experiment with radish leaves right now, and if you do this, they’ll sprout, so he puts some kitchen paper underneath and puts water on it, and the cabbage leaves he started yesterday will sprout. Right. They’re lined up by the window. Mom asked me for some more carrots, and it was written in some kind of experiment book, and he’s going to use up all this kitchen paper to do it , so oh, let me turn it over a bit. It’s a little soft , so wait a minute. It’s soft. I’m going to microwave that pumpkin today. No, but it looks delicious just as is. What should I do ? Maybe I’ll go with a soy sauce base. But salt, even just salt is delicious, this kind of thing. I really love salt. Sweet and spicy like sugar and soy sauce with salt. Salt. Sprinkle some salt on top. And, um, I sprinkled a little bit of plain flour on it to make a coating . Here we go. It’s a little on the fried rice, so maybe I’ve retined it too much, so it looks a little like this. Here we go. Oh. Our family of six runs out of eggs so quickly. Really. They run out quickly, don’t they? Well, eggs are nutritious, so how should I cut them? Today I’ll go with bento sticks. Um, pickles. This was on YouTube too recently . Um, I wonder if it’s fair to call it a dish that’s just coated in yakiniku sauce , but it’s grilled , um, I bought it. All you have to do is sprinkle some potato starch or something on it, then coat it in yakiniku sauce, but I was happy to see people commenting that they’d made it . Is that okay? Let’s go with salt. Just salt salt as it is. Sprinkle some salt on it. Then you can use the frying pan again. Alright. Hold on a minute. So, I cut the meat into sticks like that. It’d be good for lunch boxes. Cutting it into sticks. What should I do? Oh, um, maybe I should make one more of this. Meat. Oh, that’s good. I also have some salad chicken I made yesterday in the fridge, so I think I’ll have that for breakfast and this one for my lunch . Okay. I’ll just cook it here. What about soy sauce and rice wine ? Um, I’ll use soy sauce and soy sake. Um, Hold on a minute. It was a little small today, so just a teaspoon. I think the size of the V varies quite a bit depending on the chicken and meat. Probably about 2 spoons. And a little bit of sake, and since there’s already a little salt in the marinade, I added a little sugar and salt to stop it getting too strong, and left it in the sugar-salt water overnight, so it’s slightly seasoned . But it looks like it’s almost ready. Oh, it’s good. It’s squeaking. Oh , it’s good. What about some salt? Shall I sprinkle some salt on it? I think this tastes best simple. Ah, I guess. Hold on a minute. Oh , I’ll sprinkle some here. Yeah. Good morning. I’ve been waiting. I’m looking forward to the morning. I’m happy. It’s been a while since I’ve had a morning live show, and so many people have participated. Okay. Isn’t this good? Um , it’s just grilled and salted. It’s good, right? Salt. A plate. [Music] Here we go. Heave-ho, heave-ho. I think it might work. Yeah. Oh, it’s sweet . It’s almost there . Oh . Heave-ho. Ah, it’s sweet. I just grilled the pumpkin and salted it. Yeah. Sweet. With this, see, the frying pan didn’t get dirty, so I can reuse it. If I use soy sauce or something, I’ll have to wash it once more. That’s why I used salt . Is washing a pain? Yeah. Oh, it’s been a while. I’m happy. I’m happy about the live, the comeback live. So, about your health , um, please take it easy. Thank you. I’m glad everyone is so kind. Okay, so that’s one for today. Yeah. Good morning. It’s been a while. Oh, good morning. 50kg of rice mama. Good morning, 50kg of rice mama . It’s been a while. Yeah. Um, ah, um, I’m so glad you’re doing well. I’ve been waiting for the live show. I think I can finally get going on making bento. Let’s do our best together. I’m happy. I’m happy so many people are waiting for me . Um, what was it again? Oh, I was saying we should make some nori rolls with this . And it’s 6:30. Well, this should work. Right. Um, I said if I don’t have time I’ll leave it as is. I said I’ll leave it as is, but if I have time I’ll wrap it in seaweed. It’s a pain, so I’ll do this. I’ll wrap it in seaweed. It’s delicious, so I’ll just wrap it up. Is this okay? I think I made it once on YouTube about two years ago and thought it was delicious. Yesterday I went way back and tried to remember when I made it. I’ll go back and make the same thing. Is it the same? Well, it might be slightly different, but seaweed is expensive now. But, the price has really gone up, so seaweed is expensive, but it was delicious. Yes, this was a problem. At the time, I’m rewatching the video and I’m making the same thing. That’s right. Ginger ginger? So, I sprinkle it with a little bit of chestnut powder , and it’s cooked. Shall I put this aside for a bit? Let’s have some miso soup. Good day, good day, good day. Oh, if you don’t shave, you can probably get away with just 1 tablespoon. Soy sauce, right? Soy sauce. 1 spoon . I think 1 tablespoon of sake would be fine. I seasoned mine a little, so I used a little less. Also, depending on the size of the chicken breast, some are really big, so I think it’s good to increase the amount a little for the really big ones . Here we go. [Music] Um, so what should I do? It’s such a pain. I kind of hate this kind of work, but oh well , I’ll do it. It was delicious. So, now, let’s rub in that sake soy sauce, sake soy sauce, and grated ginger, here we go . Is it big? It’s big, but it’s a little big, isn’t it? This is luxurious, is n’t it. It’s luxurious. Ah, I should have divided it into thirds. This is a luxurious roll. Ah, I should have divided it into thirds instead of 2. It’s too small if I cut it into 4. It’s a luxurious wrap. Well, that’s fine. It’s really expensive. Now. Cheers. Ah. Ah. Good morning. I’m late. How’s your back? Yes , my back is feeling much, much better now. Much better. Wait, with that video It’s going to be a little different depending on the size, so watching the video might be quite difficult, but it’s good . Here we go. Oh, this one really does have a generous amount of seaweed on it. If you’re making the same size, maybe dividing it into thirds would be better . But halving it probably wouldn’t be bad. Luxurious. Delicious. Flavor. It’s delicious. Ah, there’s not enough seaweed. Not enough seaweed. Like this. Not enough seaweed. I’ll just leave it as it is. This one is for the bento and this one is for eating normally, with seaweed, with seaweed and without. And this one has potato starch. Here we go. This one’s good too. Oh. Flip it over a bit. Oh, no, no. It’s sticking. H, wait a moment. Oh, that ‘s right. Here we go. Okay. That ‘s good. I’ll go ahead and fry this one too . But it’s probably seasoned, so I think it’ll be fine just frying it like this. It’s good . Finally cooked it and washed my hands once. Yeah. Good morning. [Music] Okay. I’ll clean up around here a bit. Yeah. I touched that meat, so that’s it. It’s almost done now. Let’s pack the lunches. Right. Lunchbox. Oh, there’s a pumpkin on it. Good morning. Today, it’s like isobe, isobe rolls . Yes. Ah, seaweed, ah, seaweed tsukune. Yeah. Is it O? Ah, good morning. Ah, the account name changed and it’s taking a while to get fixed. Is it an account ? Yeah. It’s called Kapogi, it looks stylish and suits you. Oh, this, Kapo, um, I’ll put it on the Rakuten Room later. I think, um, I’ve attached the Derailment Room in the video description, on YouTube, so I’ll make it so you can jump to it from here. Right. It’s pretty nice in the winter, isn’t it? Um, it flies here, doesn’t it? It flies. The clothes. And, um, if it wasn’t made of a sticky material, this area would be like that. It would burn quite a bit, right? It would burn like this. If you’re wearing this wooden thing with that friezes, it would burn quite a bit, and I’d cry. So, um, it’s better if the sleeves are covered . Oh, sorry. I’ll move it a little. I’ll start packing lunches. Oh, they’re stuck together. Sorry. If I have time, I’ll turn the oven to 180°. I’ll pack the rice. It takes time to store it. Yeah. The atmosphere at Mom’s Solo Live is really great. I’m glad that everyone is so lively after what was previously a quiet time. It’s true, isn’t it? I’m sure everyone is busy making lunches, cooking breakfast, and having their kids snoring, with their screens off, and it’s probably a busy, busy morning. I’m sure many of you are going to work after this, so it’s hectic, really hectic. All right. Well, I’m making lunch boxes for my two boys today. Sesame seeds , well, Jina, she’s a slow eater, so she doesn’t like it if I put too much in. No, I mean, she’s a slow eater. Wow , I’m so happy. It’s amazing. This is our first live show in four months and we’ve already had over 500 people, so thank you. But my oldest son is a big eater, so I’ll put in a lot of rice. I’m really grateful. Here we go. So, today I just grilled the pumpkin. Just grilled. Just grilled. That kind of thing tastes the best, doesn’t it? Simple. I cut up the fried chicken, reheated it, coated it with a little bit of batter, and crisped the edges. A soy sauce base would have been fine, but I just sprinkled salt on it to avoid dirtying the pan. Yeah. The pumpkin today is tender and sweet, so it’s fine. Oh, it looks so delicious. Seaweed is the best, isn’t it? It’s expensive , but have you seen the seaweed rolls now? Those breast meat seaweed rolls. The soy sauce has seasoned it, so I think it ‘ll be fine today. I’ll heat it a little longer. Um, medium to low heat, um, if it’s too hot it’ll get tough, so the meat is like this. And the rice, um, the more rice is Chinese, and the less rice is Jina. Okay, uh, I’ll go ahead with this one too. Eggs. Um, this is breakfast and breakfast , and that’s breakfast. For lunch. Yeah. [Music] I’m making miso soup. Hey, I only have cabbage in it so far, but I also have some wild tofu, like thin slices of wild tofu, so I’m thinking I might add that . Ah, that looks delicious. Looks delicious. I need to go buy some meat and eggs soon. [Music] Oh, thank you from overseas too. It’s really nice. It’s better than kyu. My English is so bad, but I’m happy. Thank you. Um, good morning, Otonko-chan. I’m happy. Oh, thank you from China too. I can’t read them, though. Yeah. I mainly use YouTube, so I’m sure I can read a lot of the comments. Yeah. I went to Tochigi Prefecture a lot this year. Things like the Toy Museum and the throwing game are great, aren’t they? Tochigi Prefecture. Right. I went to the Toy Museum Friday . Mornings are a race against time. It’s a real race against time across the whole country, from the eastern part of Japan. Let’s do our best . They’ll probably wake up for dinner after this, so it might be about time. I’ll put out the fire for a bit . I’ll give it to them a little later. I’m sure the kids will start dropping these soon too . When mom wakes up this morning , the kids will be there after the morning live show . Right. Okay. Here you go. Seasoned egg. Wait. I have to give it to them quickly. It ‘ll get hard. The meat is waiting. Oh, it’s good. Oh, it felt really good. Right, for now, this is for today’s bento, and also my lunch . Um, I wrapped it in ribbon. Chicken breast. Here, a piece of seaweed on this one. A piece of seaweed on this one. Shall we eat one? One. It’s delicious. Bitter. Yeah. Yeah. Yeah. Delicious. Oh, delicious. Just right. It’s kind of nice. Oh, open. Open. Yeah. Open. Okay. So, um, after this, the ingredients for the lunch box should be perfect. There’s grilled meat , pumpkin, and pickled vegetables. Yeah. Kids love it . Well, today we have cucumber, eggplant, and eggs. It’s a huge amount, isn’t it? Seven pieces. But still, one per person. She said it was one per person . Big sister is amazing. The ones with lots of them. Yes. How many per person? Three per person. She said you can take one more, one more each. It makes me laugh. Seriously. Yesterday, I was grilling some souvenir gyoza, and my dad brought some back from his business trip to Osaka. Here they are. How many? Yes. You can have one more for mom. There are so many. I think this is probably the case with the small portions. It’s not like the kids who get more and the older kids get more, but it’s more evenly distributed . Divide them equally among the 6th graders and the 4-year-olds . That kind of thing. Wieners and other gyoza. It ‘s not like the older kids get more. They all get an equal share and the older girls get to touch them. Oh , um, if I hadn’t taken the sleeping pills, I would have made it in time for the stream. I’m relieved that you’re doing well . That’s good. Um, the meal is already a luxury meal when mom makes it. So maybe I haven’t read all the comments. Oh, I’ll just add a capo. Um, so, what was it again? Ah, right, right. This, this, I’m currently considering various recipes, so I can’t give you the details, but I’ve made it a few times and I think I’ll make snowball cookies or something. Snowball cookies use a lot of oil, but they’re kind of, well, delicious. But… it’s crispy and delicious. Well, I reduced the amount of oil a little, thinking that it’s just a kids’ snack, but if I reduced it too much it wouldn’t be crispy, so I just rolled it up and baked it, and then coated it with white sugar. That’s it. I’ve finished making the bento, and it looks delicious. Good morning. Toma ‘s streaming is the best. Thank you. I’m really happy. Oh, it’s Moko or something. This, oh, that’s right. So, while I’m doing this, um , this week’s morning live show is scheduled for Car Mizuki Tomo, which is open to the public. And on Friday , um, I’m doing a cooking lesson exclusive to the salon, um, I don’t usually go into much detail about cooking in my videos or morning shows, um , do I? I’m going to go into detail about how to cut it, how to make broth, and other things like that . This, Dan and this, you see. Oh, isn’t it amazing? Oh, wait a minute . This is the Instagram version, and this one too, um, you know, this will be green-bagged for a moment. Oh, wait, wait, right, right. I’ll be in the picture here. Um, um, so, it’s going to be something like this, um, I’m planning to do it . This Friday is the pumpkin shredded plan, um, the 19th is the day before, and the one before the accumulation is soon, so it’s close, so it’s close. It’s a day before that can be used for New Year’s dishes, um, this is regular accumulation, but I’ll also show you how to cut it. Um, so it can be used in cooking. Well, I think it’s basically the same. Well, it ‘s a little different at home, but we use wild tofu and other tofu. We don’t use much meat , but I’ll explain how to do it, but the seasoning is basically the same, and the stew is, ah, really simple. I’m planning to do it without using sugar, just using mirin and soy sauce, so um, on December 9th we’ll all be making dinner together. I’m just hoping to be able to make dinner as easily as possible, and I can also archive it, so if you’re interested, um, for more details, please contact my official LINE, um, wait a moment. So, this is kind of interesting for me, isn’t it? This isn’t the background, wait a moment. I’ll bring it back. I’ll bring it back. Wait a moment. I’ll bring it back . Huh? Wait a moment. Ah, here it is. Okay. Hold on a moment. Okay. Ah, thank you, Keiko . Thank you for the super chat. I’m happy. Um, I’ll use it for my child’s snack, my son’s snack. Thank you . Well, I’ll be happy. No, for YouTube. Yeah. Again, um, I’ll do my best this week too. Hey , um, what are you doing right now? It’s like that. Um, today’s kids’ snack is snow.んやし。 English: This is, um, delicious, but it’s a pain to roll them into balls. Yeah, yeah. With regular cookies, ah, um, you can just cut them into tubes, but with these, all this detailed work , it’s a pain, um, a little, and they’re all different sizes, so I only do it occasionally. But, um, I made these on the weekend and they were quite popular, so this is today’s snack. I don’t want to go to too much trouble for a snack for everyday meals. It’s a little pain to form each one individually, though. I usually make a lot of cookies that you just cut. I use them. I make them. Ah, seasoned eggs. I can’t make seasoned eggs well. I wonder why. I make them so haphazardly too. It ‘s not really a recipe, but I put the mixture on the side and turn it upside down in the fridge halfway through . Turning it upside down. If I add too much, it becomes too salty. Of course, it would be great if you could dilute it and use it all. If you leave it for too long, the flavor will get stronger, so once you think it’s good enough , throw away the other ingredients and leave it, otherwise the flavor will get stronger and stronger. Right. So , I think leaving it overnight is just right. After that, I throw away the other ingredients. Seasoned eggs are also delicious when you change the flavor , but I think the easiest way to make them is to just eat them as they are . Lately, I’ve been adding garlic, and it’s delicious with garlic soy sauce, or even miso balls, but it’s a bit of a hassle , so I’m like, “What am I doing doing this? ” Right now, I’m making Komeko’s snowball cookies. I’m currently researching various recipes. Researching . Well, butter is really hot right now, isn’t it? Butter, 200g, 200g can be expensive, sometimes over 600 or 500 yen, depending on the product, but 200g. So, it’s hard to use a lot of butter when making snacks on a regular basis, so I substitute it with oil, and the flavor and aroma are completely different when you have butter, but it’s pretty expensive, I’m surprised right now. Here we go. Sorry. Also , since I mixed it with butter, it’s a really rough, messy circle, but please forgive me. Bake it at 180° for 15 minutes. Okay. Okay. 1034 15 minutes okay. I’ll wash it by hand. Then, after baking, remove the residue , and then coat it with flour. Just coat it. Here we go. Ah, the delicious sound is back. I’m happy. Oh, do you have any plans for Christmas or the end of the year, Toko-mama ? Have you ordered a Christmas cake? I’ll probably make one. Yeah. I’ll probably make it with my kids. For the end of the year , I might go back to my parents’ house. Well, when I say my parents’ house, I’m not sure if I can go back to my parents’ house. It ‘s in Hyogo, so it takes 12 hours to get there. I’d like to go by car, though. I wonder if I can go back? Yeah. I guess I’ll go back to my parents’ house . Right. I’d like to take my son home with me , but my physical condition and the 12 hours are just too much for me . It’s hard enough just going home normally, and I haven’t developed this sensitivity yet, so 12 hours in the car with a corset on is pretty tough, so yeah. I’m not sure. I always make Christmas cake with my kids . Well, if it’s too hard, I can buy the sponge cake. Yeah, um, cream , whipped cream, and even just putting fruit in between makes the kids happy. Yeah. So, if Christmas is too much for me, I don’t do too much prep. Well, at Christmas, you know, if I make everything, it’s tiring. It’s tiring. Um, you know, I take it easy. Take it easy, take it easy, take it easy. Yeah. Seriously, if I’m too tired, I’ll just buy pizza or something. Oh, well, I guess I’ll make at least some chicken myself. Um, this miso soup is good today, isn’t it? I quite like it. Ah, the thin kind with wild tofu. I’ll put that in. Oh, the kids aren’t up yet, so I guess I can still go. Oh, that’s right. Come to think of it, I haven’t done TikTok. I haven’t done a TikTok live stream. My dad always borrows my phone, but it’s been a while, so I haven’t told him I’m going to do a live stream this morning. That’s it. Oh, miso. Homemade miso. Oh, that’s right, that’s right. Um, miso, I think I made it while I was sleeping, around February of last year. I opened it, and, well, I did it on YouTube the other day, but, well, around January , I’m planning to make miso online, so, well, I ‘m planning to be able to start with 2kg. I’ve already put the dates on the official LINE calendar as Saturday and Wednesday, and, well, it’s going to be a lot of work, so I’d like you to participate online if possible, myself. I can also archive it, so that’s how it is. I’m thinking of doing it a little bit separately from the salon . If you’d like, have you ever made that miso, but it didn’t turn out well, or it was full of “ka”? That’s true. I think “ka” is probably the most common. “ka” is that miso, The hardest part is the “ka” part, right? I’m doing it online, explaining things like that, and talking about what kind of obstacles are good, what kind of obstacles aren’t good, and what we should do, and we’re working together to make it. Applications aren’t open yet, but we’re planning to release it around January, so if you’d like to try making it, please join our official LINE account. We’ll be accepting information and applications there, so please register and wait. It’s delicious . Miso. But, I had to give birth this time, so I couldn’t put it out, so it ‘s been fermenting a little, and the color seems to have darkened a little. Right. I kind of left it alone , but it’s not moldy at all , and it’s delicious. So , after this, I’ll make some bento boxes , and once I’ve put them in and packed them, I’ll post the photos somewhere . Sorry I couldn’t read all the comments. I’ve received a lot of comments , is it okay? I’ll take a look. Oh, wow, it’s amazing. Oh, um, ah, thank you, Keko-san. Thank you for the super chat. Um, I’m happy. Um, wait. I couldn’t read all of them. Oh, there are so many . Um, ah, I also made miso with a few other people. I made it in April, in April. Wow. Um, right, sorry I couldn’t read all of them. Oh, I love Kaldi’s snowball cookies . That’s nice. Sorry I haven’t stopped making them at all . Thank you for all your comments. So, um, this week’s schedule is open to the public tomorrow and the day after, and um, I have a salon lesson on Friday. Everyone’s awake today, so I’ll wrap it up now. Anyway, have a great day today. See you next time. Bye-bye. All right. Bye-bye .

【今日のメニュー】
鶏の磯辺巻き、カボチャ焼き、糠漬け、味玉、米粉のスノーボールクッキー

[Today’s menu]
Chicken wrapped in seaweed, grilled pumpkin, pickled vegetables, seasoned egg, rice flour snowball cookies

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