6時起床、初夏を楽しむ1人の休日｜部屋も心も整えて、リセットする習慣

6時起床、初夏を楽しむ1人の休日｜部屋も心も整えて、リセットする習慣

Hot and humid days continue, making it hard to feel motivated on holiday mornings. On days like this, I start with the dishes I skipped the night before. Just tidying up the kitchen helps me feel more focused. In this humid weather, even the flowers look tired. The vase gets dirty quickly, so I wash it properly on weekends. After draining the water and filling it with fresh one, the flowers seem a bit more lively. The scent of my favorite white tea spreads through the room, and I finally feel awake. Weekdays are full of outings, and my nutrition tends to be unbalanced… So I prepare easy make-ahead meals packed with veggies for breakfast. A Japanese-style plate with rice balls, spinach and tuna mix, pumpkin cream cheese salad, and avocado with myoga. I make simple rice balls and other dishes ahead of time. So I can bring them with me and stay balanced even when I’m out. Especially with fish—I need to make a conscious effort to eat it, or I end up eating too much meat. I try to include eggs and other sources of protein too. The season of summer fatigue is coming soon, so I want to start with healthy meals to keep a clear mind.(This avocado’s seed is small!) To be honest, I’m not very good at cooking… But my motivation comes from caring for my body and mind. When I feel moody, it’s often because my eating habits are messy. Thinking of it as “keeping myself in a good mood” helps me keep going in the kitchen. My favorite—edamame rice balls. I microwave a bunch and store them for other dishes too. I used to think cooking was a waste of time, but in my late 30s, I now see food and money as a form of “investment.” Eating out lacks veggies and costs more too. I try to be mindful about using my time and money in ways that benefit my future. That mindset has shifted toward investing in interior design and daily life. And also in building my brand. If I manage time and money wisely and “invest” in myself, I’ll see a future I never imagined. This pumpkin cream cheese salad is so good—I’m hooked. For the spinach, I just add salt, pepper, and canned tuna. Adding concentrated mentsuyu gives it even more depth. While prepping side dishes, the grilled salmon is done too. Now I have a colorful and refreshing Japanese breakfast, satisfying to both the eyes and heart. If I think of it as “just breakfast,” it feels like a chore. But when I think of it as a “make-ahead meal” for tomorrow, it feels easier. This too is an “investment” in my near future. It’s too much effort to make miso soup for one, so I use instant. I drink tea with my favorite artisan’s cup. It makes the tea taste even better. Let’s eat. Mmm! Everything turned out great. Rice balls made by hand always lift my morning mood. Coffee time after a weekend meal is very special to me. It’s one of the most important moments of my week. Crowded trains, neon lights, noise, endless ads, and social media. Information is everywhere around us. It makes me feel like I’m losing myself, and suddenly, anxiety creeps in. That’s a sign that both my mind and body are tired. So I make a day for myself, to enjoy being alone and reset. Still can’t get better at latte art. Haha. But I want to create space in my life where I can accept that side of me too. I’ve had this book for a while—Keiko Ochiai’s “I Forgot How to Cry”. It’s a heavy theme, about seven years of caring for her mother, and it hit too close to home for my past self, so I couldn’t keep reading. I picked it up again, but still couldn’t get through it. Even so, it gives me a chance to reflect on my past, so I’ll try reading it little by little. “Why do I always feel like I’m running behind in life?” When I have time alone on a holiday, I find myself thinking that. Maybe it’s because I know. A day could come when I can’t do anything anymore. Time and health aren’t infinite. So while I want to invest in my future, I also want to treasure what excites me right now more than distant goals. When summer comes, I’ll enjoy making plum syrup, plan trips, and rearrange my room to see the views I want to see. Some people may think I’m rushing through life. Or some may think my “investments” are just luxuries. But no one can stop me. From following what moves my heart. Umeshu takes 6 months to a year to mature. I’ll stay healthy and enjoy the process, along with my own growth. Before I knew it, the day had passed, and it’s time to prep for an upcoming trip. This time, I’m finally going abroad—a place I missed last year because of some trouble. I want to share lots of beautiful views with you. And pick up vintage pieces along the way. It’s my first long trip since going to Paris two years ago. My excitement shows—my luggage is already full. I want to absorb as much as I can and reflect that in my videos and brand. I can’t share everything just yet, but I hope you’re excited too. Now that my husband is home, I rush to make dinner. Tonight I’m making buttered corn we received as a gift. And taco rice loaded with veggies. I use the IKEA salad spinner to drain the lettuce, mince the garlic, and dice one whole onion. Heat some olive oil in a pan, and sauté the garlic and onion until translucent. Add 200g of ground mixed meat, and stir while chopping it up, season with salt and pepper, and cook well. For flavoring, I mix in 1/2 tbsp of flour, 3 tbsp of ketchup, 1 tbsp of thick Worcestershire-style sauce, and 1 tsp of beet sugar. I pour the sauce over the ingredients in a bowl, mix well, and now the taco rice filling is done. Next is butter-soy corn stir-fry. Seasonal ingredients like this make cooking so exciting. The only tricky part is cutting—it’s so tough… Actually, it’s easier to cut after boiling for 3–4 minutes.(I just cut it with force. Haha) Add butter, and grill the corn for about 2 minutes, turning it over. Wow… it already smells amazing! Add 3 tablespoons of water to the pan, cover with a lid, and steam on low heat for 3 minutes. At the farm stand, I got a bunch of onions for cheap, so I’ll also make onion consommé soup for tomorrow’s breakfast. For long-lasting root veggies, I stock up at the farm stand. After seasoning with salt and pepper, prepare 500ml of hot water and pour it into the well-sautéed onions. Add 2 tablespoons of consommé granules and 1 teaspoon of curry powder—it goes really well with taco rice. Tasted it… Yep, just right! While the soup was cooking, the corn finished too. Add 10g of butter, 1 tablespoon of soy sauce, and salt and pepper to finish. To prep the lettuce for taco rice, roll it up before slicing— that way, you get nice, thin strips that are easy to plate. Dice the tomatoes small, and shred the sliced cheese. Tonight’s dinner is looking delicious. I call my hungry partner to the table—time to eat! Mmm~! So tasty! I added some curry powder to change the flavor a little from usual. It’s soooo good! Mmm~! Whew! Delicious! It’s good. Do you have that one? Not tacos, but… Not balsamic vinegar… …that spicy thing That might go well Yeah yeah, I agree What was it called again?? Oh, Tabasco! We could try adding some Tabasco. Here comes the Tabasco~ You’re adding quite a lot! Huh? Really? It’s not that spicy, right? Hmm, I see. Yep! Yep… Okay, maybe I added too much! (laughs 😂) Are you OK? But it still tastes good. I knew you added too much. But it is tasty. Maybe I’ll add Tabasco too. I’ll be careful not to add too much. Yeah, I prefer it with Tabasco. Good? Yum. Told you! You definitely put too much Tabasco on. After the meal, I leave the cleanup to him and head for bath time. I light a candle to treat myself after the busy weekdays. I’m using nahrin’s echinacea bath essence. The deep, gentle sweetness of the scent wraps around me as I rewatch my favorite drama, Yamato Nadeshiko, and cry again. Tsutsumi Shinichi’s sincere acting really touches my heart. I always get scolded by him for taking long baths, so I tried to be a little quicker this time. But it seems it was still a long bath for him. Haha. Well, it’s Sunday tomorrow, so it’s okay once in a while, right? (Though… it’s probably not just once in a while.) I spray my hair with a forest-scented mist that helps with deep sleep. Then I protect and moisturize it well before drying. Just moisturizing before drying makes my hair shiny and smooth. It’s great even for travel—this one bottle works for both hair and body. A long time ago, someone once told me: “Travel a lot.” “And the best part of traveling is meeting locals and talking to them.” For a long time, I didn’t really understand what that meant. But on my next trip, I’m planning to meet people I want to see, listen to their stories, and bring back lots of inspiration. I want to use that in my brand work and create something that you can also enjoy with me. I’m really looking forward to it. I’ll be posting updates on Instagram Stories a little early. Until the next video, please enjoy the Stories and stay tuned. See you in the next video. NIKO

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