Blossoms, Ballet, and a Bowl of Ramen

As if on cue, the trees started blossoming on March 1. Just like that, from one day to the next, temperatures rose and spring began, though it feels like winter was hardly here. Spring in Tokyo is long and beautiful. Spring weather sustains from March until June. In the last week, trees and flowers have been blossoming at a frenetic speed. One day, you see one or two blooms. Two days later, the entire tree has blossomed. 

The first sign of spring: the plum blossoms.

Yoyogi Park

I went with my daughter, her friend, and her friend's mother to a viewing of the ballet Swan Lake. We had seen the Nutcracker by the same Tokyo-based ballet company a few months ago. The Nutcracker was a huge hit with E. She has a book that tells the story while playing bits of all the major pieces, and she has been reading it several times a week since November. I wasn't sure how she would like Swan Lake. The Nutcracker definitely lends itself as a children's tale more than the more melancholy Swan Lake. E ended up liking it just fine, especially the last couple of acts where all the drama unfolds. Still, the Nutcracker holds a special place in her heart. Anyways, it was a beautiful day to go to the ballet. 

Little people enjoying the park before the ballet.  

Not that winter is inhospitable here, but everything is relative, and now that it feels warmer outside, we have been spending more times outdoors. Longs walks and open patios trigger my appetite. So do the decreased number of Covid cases. All these things have pushed me to try eateries beyond my neighborhood. Last week, I went to a ramen shop in the Ebisu neighborhood that hand-pulls its own noodles. "Traditional" ramen is made with a fish base, pork base, or a combination of the two. This one specializes in a ramen bowl with a chicken base. The noodles were incredible - you can really taste the difference! The broth was salty, but I guess no one eats ramen as a part of a low sodium diet. You might think chicken offers a leaner, more one-dimensional flavor than pork, but the broth was rich and flavorful. 

Love the deep orange color of Japanese eggs

This weekend, we are off to the mountains for one last ski trip before the snow disappears. By the time we return and my next post, spring in Tokyo will be in full swing!