June and July are the rainy months in Japan. The heavy humidity and stagnant heat are downright oppressive. Combine that with sweaty people in crowded places and you have Tokyo.
I just got back from spending three weeks there, seeing family and drinking cold beverages. That's one thing that really made an impression during this trip: the cultural desire for food and drinks to be cold, or just to seem colder, than the weather outside. During the rainy season, and all throughout summer, Japanese cuisine is focused on cooling. Cold noodles, ice cold beer. Fragrant herbs, spices, and vinegars are used in abundance, because it's believed that it clears your senses and makes you feel cooler.
- udon lunch set with ice cold beer
Ice cream is sold absolutely everywhere, with a large, 3D soft-service ice cream sign outside the stores. Nico (our two year old) fully took advantage of this visual reminder to consume as many ice cream cones as possible.
- mmm ice cream
- mmm more ice cream