Love this post, Kana! I don't remember if I told you or not but a few months ago my partner and I moved up to Glasgow! We've had our share of overcast, rainy, foggy, and overall gray days — far more than we experienced in (apparently) sunny Cambridge! So reading through your reflections on the beauty the mist, the condensation, and the precipitation brings was so lovely to read!
Also, I'm green with envy at that beautiful bowl of baby bamboo rice :) It must taste so good to eat the fruits of your labor! (I can only imagine if you eat it with the rice you've grown yourself how good it must be!)
Ethan!!! I so deeply appreciate that you come to visit this space and read. It fills me with joy! Thank you. Hope you find joy in the gray and rainy days, it also brings greater appreciation for the sunny ones.
When I lived in Gifu I loved to harvest and prepare takenoko. The grandpa called the substance that is being removed “aku.” Apparently the aku is what caused the egumi flavor.
When I lived in Gifu I loved to harvest and prepare takenoko. The grandpa called the substance that is being removed “aku.” Apparently the aku is what caused the egumi flavor.
Here in the Pacific Northwest of the US, we’re also used to many rainy days. Your description of the sound of the rain harmonizing with the frogs is lovely. The “closed sign” idea also rings true. Sipping tea, reading a book, with the sound of the rain outside the window — these can be the best days. And of course, when the sunny days arrive, we appreciate them that much more.
When I lived in Gifu I loved to harvest and prepare takenoko. The grandpa called the substance that is being removed “aku.” Apparently the aku is what caused the egumi flavor.
When I lived in Gifu I loved to harvest and prepare takenoko. The grandpa called the substance that is being removed “aku.” Apparently the aku is what caused the egumi flavor.
When I lived in Gifu I loved to harvest and prepare takenoko. The grandpa called the substance that is being removed “aku.” Apparently the aku is what caused the egumi flavor.
When I lived in Gifu I loved to harvest and prepare takenoko. The grandpa called the substance that is being removed “aku.” Apparently the aku is what caused the egumi flavor.
Love this post, Kana! I don't remember if I told you or not but a few months ago my partner and I moved up to Glasgow! We've had our share of overcast, rainy, foggy, and overall gray days — far more than we experienced in (apparently) sunny Cambridge! So reading through your reflections on the beauty the mist, the condensation, and the precipitation brings was so lovely to read!
Also, I'm green with envy at that beautiful bowl of baby bamboo rice :) It must taste so good to eat the fruits of your labor! (I can only imagine if you eat it with the rice you've grown yourself how good it must be!)
Sending you loads of love across the pond <3
Ethan!!! I so deeply appreciate that you come to visit this space and read. It fills me with joy! Thank you. Hope you find joy in the gray and rainy days, it also brings greater appreciation for the sunny ones.
When I lived in Gifu I loved to harvest and prepare takenoko. The grandpa called the substance that is being removed “aku.” Apparently the aku is what caused the egumi flavor.
When I lived in Gifu I loved to harvest and prepare takenoko. The grandpa called the substance that is being removed “aku.” Apparently the aku is what caused the egumi flavor.
I feel like I have been transported deep into the mountains of Shikoku. Thanks for the vivid description.
Here in the Pacific Northwest of the US, we’re also used to many rainy days. Your description of the sound of the rain harmonizing with the frogs is lovely. The “closed sign” idea also rings true. Sipping tea, reading a book, with the sound of the rain outside the window — these can be the best days. And of course, when the sunny days arrive, we appreciate them that much more.
When I lived in Gifu I loved to harvest and prepare takenoko. The grandpa called the substance that is being removed “aku.” Apparently the aku is what caused the egumi flavor.
When I lived in Gifu I loved to harvest and prepare takenoko. The grandpa called the substance that is being removed “aku.” Apparently the aku is what caused the egumi flavor.
When I lived in Gifu I loved to harvest and prepare takenoko. The grandpa called the substance that is being removed “aku.” Apparently the aku is what caused the egumi flavor.
When I lived in Gifu I loved to harvest and prepare takenoko. The grandpa called the substance that is being removed “aku.” Apparently the aku is what caused the egumi flavor.
Golden, indeed! Kids were already swimming in the river and a new gelato shop opened up in town so it was incredibly lovely.