2025/04/24 [Thu]
Hi everyone!
It’s definitely getting hotter these days, isn’t it? The temperature is creeping into the upper 20s this week, and I can’t say I’m thrilled about it. And here’s the kicker—it’s not even that hot yet. I am scared to think how unbearable it’ll get when the temperature starts hitting daily highs of 40 degrees. How about you? Is it roasting where you are, or are you already a seasoned pro at handling the heat?
You know, it’s fascinating how quickly I adapted to Hokkaido’s icy cold. There’s something comforting about colder climates—you can always layer up with stylish warm clothes or insulate yourself better. But summer? Oh, that’s an entirely different beast. There’s only so much you can peel off without breaking the social laws. I’ve noticed that in Japan, even during summer, people tend to stick to long pants and shirts. Seeing someone in shorts and a tank top is rare, a stark contrast to the easygoing summer attire of Miami, where I used to live. And then there’s Thailand or Brazil—there, it’s totally fine to walk around in swimsuits, whether you’re near a beach or not. Such a bold, carefree vibe! I quite love it! How about you?
Last summer in Tokyo was a wake-up call for me. I was sweating buckets within 10 minutes of being outside. Gunma, I imagine, will be no different. It’s funny how “perfect sweater weather” in the mid-20s has now become “short-sleeve shirt weather” for me. Our bodies truly are experts at adapting to temperature changes. Fingers crossed I can acclimate to the summer heat before I start melting! Have you ever made the switch from a frigid climate to a scorching one—or the other way around? I’d love to hear how you managed it because this adaptation process is definitely not an easy one!
Speaking of heat, let’s talk about ramen—it’s a topic that never cools down! A few days ago, after a work event, some colleagues and I ventured out to try some local Gunma ramen. I was curious about the unique flavors of this region. What arrived was a bowl brimming with bean sprouts and vegetables—a specialty from the ramen chain we visited.
Now, I’ll admit, I’m not one to drink the broth, since it tends to be rich and fatty. And let’s face it, I’m no longer in my carefree teenage years, so I try to be a bit mindful of what I eat. This particular broth was thick and had an unmistakable fatty flavor. Sadly, it didn’t hit the spot for me—perhaps I’m spoiled by Tokushima ramen, which is loaded with juicy, flavorful meat. Gunma’s version didn’t have as much meat as I’d hoped for. Of course, I could’ve ordered an extra meat topping, but with no pictures on the menu, I didn’t really know what I was signing up for.
While this ramen experience wasn’t exactly love at first slurp, I’m holding onto hope. One day, I’ll stumble upon a local Gunma ramen that’s a total game-changer for me. Until then, I’ll keep exploring and keep my taste buds ready for surprises.
Enjoy the rest of spring while it lasts—who knows, we might be in for another early summer this year!
