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@mako._.chii: 元運動部アイドルによるガチ日焼け対策❣️ #日焼け #日焼け止め #夏 #アイドル #スポーツ女子

まこち【坂下真心】
まこち【坂下真心】
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Region: JP
Wednesday 29 July 2026 09:29:44 GMT
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Comments

hipepopoo
ひぺ :
サングラスはなんでもいい感じ？？
2026-07-29 10:41:42
0
user56965534443160
梅さん :
高校野球行くからおっさん用の日焼け止め教えてまこち
2026-07-29 12:34:52
0
kai___0811
かい :
沖縄の海でまっくろくろすけなった！😳
2026-07-29 13:31:51
0
miakechan
みあけちゃん :
赤ちゃん👶用の日焼け止めしか使ったことないから助かりまこちでした😁
2026-07-29 11:59:07
0
usidosiksan
ウシドシケイサン :
まこちさん( ´ ▽ ` )ﾉ 日焼け対策大事ですよね😊
2026-07-29 11:26:23
0
user221035461686
哲朗芝（ドリアンおじちゃん） :
(ﾉﾟοﾟ)ﾉ　ｵｵｫｫｫ-すげー(☆[]☆)🤭
2026-07-29 10:20:54
0
commetadventure
ナガエ :
こうしてまこちの色白すべすべお肌は守られてきたわけだな　全身隅々まで完全防御モードでどれだけ入念にやってきたかがわかるしアネッサは別格だとよーくわかりました☀️　白浜の太陽でもまこちは焼けないってもんよ
2026-07-29 09:56:23
0
yoccchi7
よっち :
外回り営業ですでにめっちゃ日焼けしてるので参考にします！！
2026-07-29 12:27:19
0
s.kazuyuki20
審判 :
運動大好きやのに、めっちゃ美白なのはこういう対策してるからなんだね😊
2026-07-29 10:44:44
0
1005miyu
ゆう :
ありがとう〜😊
2026-07-29 09:39:21
0
nmb_maruk
ゆうきニキ :
さすがすぎる👍
2026-07-29 10:01:11
0
dan_nmblive
だん :
日焼け対策まじで大事だよね！
2026-07-29 09:56:38
0
sora_fu_mako
sora_fu_mako :
スキンアクアは私も使ってる！使い分けすごい✨マネする！
2026-07-29 09:43:46
0
ginoy69
ginoy69 :
はい、上手に出来ました👍
2026-07-29 09:41:47
0
shiori_nmb48
しおりん :
生で見るとまこちの透明感本当にすごい
2026-07-29 09:40:38
0
muraodes0
みわっち :
勉強になります！！手遅れかもしれないけど頑張ります
2026-07-29 09:58:10
0
user57404315450005
ひきたつ :
今まで何にもしてこなかったけど、流石に今年は日焼け対策しようと思ってたから参考にするね～😊
2026-07-29 10:01:31
0
cloudrops_sepia
まーくん🎶 :
男も日焼け対策した方がいいのかなぁ、、
2026-07-29 09:35:20
0
pikurusu0101
ぴくるす（玉ひも） :
さすがまこち👍対策万全
2026-07-29 09:38:30
0
namba_333315
ぷりんたべたい🩷ᩚ🐇 :
どのアイテムもめっちゃいい❤️‍🔥❤️‍🔥 こういう情報嬉しい～
2026-07-29 09:36:35
0
haido_____
はいど :
まこち美白美人だもんね😍
2026-07-29 09:37:33
0
yuji_kt
YUJI☆彡 :
登場するスプレー、べたつかなくて良かった✨
2026-07-29 15:44:34
0
_nao82_516
れん :
学生時代日焼け止めを全く塗らなくて大人になってから塗るようになって若いうちにちゃんと塗っとけばよかった〜って後悔した。笑
2026-07-29 09:38:51
0
30606695097
ラスカール :
まこちは髪型とかメイクがシンプルな時の方が圧倒的に可愛いね。
2026-07-29 13:09:36
0
tamagotchi610
もちにゃみ🍈🍯 :
👍🥰
2026-07-29 11:57:01
0
To see more videos from user @mako._.chii, please go to the Tikwm homepage.

Other Videos

Creamy Chicken Noodle Soup with Potatoes 🤩 I saw @Alyssa Alonso make a version of this last year, and I’ve been making this ever since. Here’s how:
 2 T butter 2 T olive oil 2 chicken breasts, seasoned 1/2 large yellow onion, diced 3 stalks celery, diced 2-3 large carrots, diced 1 T Italian seasoning 1 tsp red pepper flakes, to taste
Salt and pepper, to taste 8-10 cloves garlic, minced
1/2 cup dry white wine, optional 6 cups chicken broth 2-3 cups diced Yukon gold potatoes 1-2 tsp chicken boullion, optional 1 Parmesan rind, optional 1 bay leaf 1/2 - 1 cup heavy cream, to taste Juice of 1/2 lemon 1/4 cup fresh parsley, to taste 2 T fresh dill, to taste 1 T fresh rosemary, to taste 1 T fresh thyme, to taste
1 lb egg noodles, cooked separately
 Garnish: Freshly grated Parmesan, lemon juice, fresh dill, black pepper, red pepper, olive oil 1. Cook the egg noodles in salted water according to package instructions. Drain and set aside. 
2. In a large soup pot or Dutch oven, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Sear the chicken breasts on both sides until golden, about 3-4 minutes per side, then remove them from the pot and set aside. 3. Add the remaining olive oil and butter to the pot. Lower the heat to medium, then add the onion, celery, and carrot. Season with salt, pepper, Italian seasoning, and red pepper flakes (if using), and sauté for 5-7 minutes until the vegetables are softened. 4. Add the garlic and cook for another 30 seconds until fragrant. Pour in the wine, if using, stir and let simmer for 2 minutes. 5. Pour in the chicken broth, season with salt and pepper. 
6. Add the diced potatoes, chicken bouillon, Parmesan rind, and bay leaf. Stir to combine, then return the seared chicken breasts to the pot. 7. Bring the mixture to a boil and simmer for 15-20 minutes, until the potatoes are fork-tender. 8. Remove the chicken breasts from the pot, shred them using two forks, and set aside. 9. Check the potatoes to ensure they’re done, then remove the Parmesan rind and bay leaf. 10. Stir in the heavy cream and lemon juice, followed by the parsley, dill, rosemary, and thyme. 11. Return the shredded chicken to the pot, taste for seasoning, and adjust as needed. 12. Serve the soup over the cooked egg noodles, topping each bowl with additional Parmesan, lemon juice, black pepper, red pepper flakes, dill, and a drizzle of olive oil. Enjoy! #chickennoodlesoup #chickensoup #soup #souptok #soupseason #souprecipe #EasyRecipe #dinner #DinnerIdeas #easydinner #FoodTok #cooking #easymeal #easymeals
Creamy Chicken Noodle Soup with Potatoes 🤩 I saw @Alyssa Alonso make a version of this last year, and I’ve been making this ever since. Here’s how:
 2 T butter 2 T olive oil 2 chicken breasts, seasoned 1/2 large yellow onion, diced 3 stalks celery, diced 2-3 large carrots, diced 1 T Italian seasoning 1 tsp red pepper flakes, to taste
Salt and pepper, to taste 8-10 cloves garlic, minced
1/2 cup dry white wine, optional 6 cups chicken broth 2-3 cups diced Yukon gold potatoes 1-2 tsp chicken boullion, optional 1 Parmesan rind, optional 1 bay leaf 1/2 - 1 cup heavy cream, to taste Juice of 1/2 lemon 1/4 cup fresh parsley, to taste 2 T fresh dill, to taste 1 T fresh rosemary, to taste 1 T fresh thyme, to taste
1 lb egg noodles, cooked separately
 Garnish: Freshly grated Parmesan, lemon juice, fresh dill, black pepper, red pepper, olive oil 1. Cook the egg noodles in salted water according to package instructions. Drain and set aside. 
2. In a large soup pot or Dutch oven, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Sear the chicken breasts on both sides until golden, about 3-4 minutes per side, then remove them from the pot and set aside. 3. Add the remaining olive oil and butter to the pot. Lower the heat to medium, then add the onion, celery, and carrot. Season with salt, pepper, Italian seasoning, and red pepper flakes (if using), and sauté for 5-7 minutes until the vegetables are softened. 4. Add the garlic and cook for another 30 seconds until fragrant. Pour in the wine, if using, stir and let simmer for 2 minutes. 5. Pour in the chicken broth, season with salt and pepper. 
6. Add the diced potatoes, chicken bouillon, Parmesan rind, and bay leaf. Stir to combine, then return the seared chicken breasts to the pot. 7. Bring the mixture to a boil and simmer for 15-20 minutes, until the potatoes are fork-tender. 8. Remove the chicken breasts from the pot, shred them using two forks, and set aside. 9. Check the potatoes to ensure they’re done, then remove the Parmesan rind and bay leaf. 10. Stir in the heavy cream and lemon juice, followed by the parsley, dill, rosemary, and thyme. 11. Return the shredded chicken to the pot, taste for seasoning, and adjust as needed. 12. Serve the soup over the cooked egg noodles, topping each bowl with additional Parmesan, lemon juice, black pepper, red pepper flakes, dill, and a drizzle of olive oil. Enjoy! #chickennoodlesoup #chickensoup #soup #souptok #soupseason #souprecipe #EasyRecipe #dinner #DinnerIdeas #easydinner #FoodTok #cooking #easymeal #easymeals
#حب #بحبك #ب_ح_ب_ك #حرف #حرفm #حرفm_حسب_اطلبو_احرف_أّحًــــبًكم #تصميم_فيديوهات🎶🎤🎬 #fpyシ #fyp #foryou #foryoupage
#حب #بحبك #ب_ح_ب_ك #حرف #حرفm #حرفm_حسب_اطلبو_احرف_أّحًــــبًكم #تصميم_فيديوهات🎶🎤🎬 #fpyシ #fyp #foryou #foryoupage
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#fyp #foryou #viral #ethiopian_tik_tok🇪🇹🇪🇹🇪🇹🇪🇹




ua care reveall!!
ua care reveall!!

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