5 утра🏡 Маленький дом в стиле Гибли и милый завтрак с японской семьей🥞

Please watch the video in 4K resolution! 📸 —VIDEO MEMO🏷️— 📍Pumpkin Spice Latte *Milk: 200ml *Pumpkin (cooked and puréed/strained): 30g *Sugar: 2 tsp to 1 tbsp *Cinnamon stick: 2–3 cm *Cardamom pod: 1 *Clove: 1 *Instant coffee: 30ml (optional; it’s delicious even without it.) 📝 Purée or strain the 30g of cooked pumpkin. In a small saucepan, combine the 200ml of milk, pumpkin, and sugar; stir well. Add the cinnamon, lightly crushed cardamom, and clove. Simmer over low heat for 3 minutes—be careful not to let it come to a boil. 📍Spiced Fig Compote *Frozen figs: 450g *Sugar: 90–110g *Lemon juice: 1 tbsp *Water: 50ml *Cinnamon stick: 3 cm *Cardamom pods: 2 *Clove: 1 *📝 In a pot, combine the water, sugar, and spices; heat over low heat. Arrange the frozen figs (cut-side up) in the pot and add the lemon juice. Simmer over low heat for 5–10 minutes without stirring. Remove from heat and take out the spices. Let the figs cool while still submerged in the syrup. 📍Pacific Saury (Sanma) Confit *Pacific saury: 2 fish (gutted and cut into pieces) *Olive oil: enough to submerge the fish *Garlic: 1 clove *Salt: approx. 1% of the fish's weight *Bay leaf: 1 📝 Remove the innards from the Pacific saury, pat dry, and sprinkle salt over the entire surface. (It’s a good idea to remove any large bones.) Place the Pacific saury (sanma)—after patting it dry—into a frying pan, along with the garlic, bay leaf, and lemon. Pour in enough olive oil to cover. Cook over very low heat for 40–60 minutes, ensuring the oil does not come to a rolling boil. Check to make sure the fish is cooked through to the center. Instagram:   / flowersandme0   I share updates about new videos and snippets of my daily life over on Instagram. [Subscribe] → https://x.gd/pNX4z You’ll receive notifications whenever I post a new video! 💌 I’m always so happy to see notifications when someone new subscribes! ☺︎ #cozyvlog #lifeinjapan #cookingvlog #dailylifeinjapan