【Daily life in Japan】Mom of 6 kids | A day in the life of a 38-year-old mother |
Hello, I am Erika. I’m Japanese and a mother of six kids. We’re living in Japan. Today, I would like to introduce the daily life of a Japanese mother through how we spend one Sunday.
Today's Topic
・My method of washing rice
・Rice supplement
・How to cook my Miso soup
・Japanese Tatami room
・Japanese children helping out
・Japanese people eat raw eggs
・Practicing how to hold chopsticks
・My name
・My skin and hair care
・My laundry routine
・My eldest daughter Sara's recent project
・Rice milling
・My children's haircut
・Japanese curry rice
I hope you enjoy!
【Miso soup】
Ingredients
Serves 8
4 plants Komatsuna
1/3 Daikon radish
1/2 bunch of Shimeji mushrooms
1 Green onion
2 pieces of Fried tofu
5 cups of water
Condiments
2 and 1/2 teaspoons of Bonito stock powder
2 and 1/2 tablespoons of Miso
Directions
1. Put the chopped vegetables, Shimeji mushrooms and water into a pot.
Only the stems of the Komatsuna should be added.
Add the Bonito stock powder as well.
2. Simmer over medium heat until boiling.
3. Cut the Fried tofu and pour boiling water over it to remove excess oil.
This is a matter of preference, so you don't have to do it.
4. Once it boils, reduce the heat to low and add the stems of the Komatsuna and the Fried tofu.
5. Once it comes to a boil, turn off the heat and dissolve the Miso in it.