【🇯🇵Daily Life in Japan】Family Christmas Vlog 🎄 | Cozy home cooking Party & Christmas Morning

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We put together a vlog of our family's Christmas celebrations in Tokyo, Japan! From grocery shopping and prepping the roast chicken to our festive lunch and the present unboxing. We hope you enjoy sharing these special moments with us—from the cozy Christmas party to the excitement of Christmas morning! 【Chapter】 0:00 Opening / Intro 00:18 Grocery Shopping 01:16 Cooking the Christmas Feast 05:56 Christmas Party lunch 08:08 Opening the Presents 09:38 Cooking & Eating Cake 11:48 Christmas Eve Night 12:54 Christmas Morning: Santa Was Here! 【MEET THE FAMILY】 Mom (Ao): Easygoing and positive Dad (Jun): Kind and doting Elder Daughter (Emma) (Just turned 3): Gentle but timid, and a huge foodie Younger Daughter (Hina) (Just turned 1): The foodie little monster ーーーーーー 【Recipe: Fluffy gluten-free chiffon cake! 🍰✨】 🛒 Ingredients Egg Whites: 4 Egg Yolks: 4 Sugar: 60g - 80g Rice Oil (or Vegetable Oil): 15g Milk: 40g Rice Flour: 90g 🥣 Preparation Preheat the oven to 170°C (340°F). 👩‍🍳 Instructions 1. Prepare the Egg Yolk Batter In a bowl, mix egg yolks and half of the sugar until the mixture becomes pale and creamy. Add rice oil and mix well. Add milk and mix, then add rice flour and whisk until smooth. 2. Make the Meringue In a separate clean bowl, whip egg whites with the remaining sugar. Whip on high speed for 2-3 minutes, then on medium-low speed for 3 minutes to create a firm, glossy meringue. 3. Combine the Batter Add a small portion of the meringue to the egg yolk batter and whisk thoroughly. Add the remaining meringue and fold gently with a spatula. Tip: Ensure there are no white streaks of meringue left to prevent "bottom-up" (hollow base) issues, but be careful not to deflate the air bubbles. 4. Bake Pour the batter into the chiffon mold. Run a spatula through the batter (draw 2 circles from the bottom) to remove large air pockets. Bake at 170°C for 25-30 minutes. (Check the color after 20 minutes as baking times may vary). 5. Cool & Remove Immediately turn the mold upside down and let it cool completely. Once cooled, gently press the cake away from the edges of the mold to remove it. ーーー 【Recipe: Juicy Roast Chicken with Brine Method 🍗✨】 🛒 Ingredients (Serves 4) Whole Chicken: 1.8kg Potatoes: 2 Carrots: 1 Olive Oil: Small amount Herb Salt: To taste [Brine Liquid] Water: 3 Liters Salt: 120g Sugar: 120g Garlic: 2 cloves (sliced) Dried Herbs: To taste 👩‍🍳 Instructions 1. Preparation (Day Before) Mix water, salt, and sugar to make the brine liquid (4% concentration). Place the washed whole chicken in a large bag with the brine, sliced garlic, and herbs. Refrigerate for about 20 hours. 2. Roasting Preparation Remove the chicken from the brine, rinse under running water, and pat dry thoroughly with paper towels. Rub herb salt into the skin. Place the chicken on a baking sheet and arrange chopped potatoes and carrots around it. Brush the surface of the chicken with olive oil. 3. Slow Roast Preheat the oven to 110°C (230°F) and bake for 100 minutes. Slow cooking at a low temperature is the key to success! 4. High-Heat Finish Remove from the oven and reset the temperature to 250°C (480°F). While preheating, spoon the juices (chicken fat) back over the meat and sprinkle herb salt on the vegetables. Bake for another 10 minutes until golden brown. ーーーーーーーーーーーーーーーーーーーー #TokyoVlog #JapanLife #MomRoutine #Parenting #FamilyVlog #ChristmasVlog #FamilyChristmas #ChristmasMorning