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Where to buy knitted arm warmers in Tokyo?
Tokyu Hands has a whole section for knit accessories near the handcraft area on the upper floors. The Shinjuku store usually has a decent selection of solid gray ones from a brand called Hakusan, they're around 1,500 yen and the wool blend is actually pretty soft. For online, I'd check the Japanese brand Snidel's web store, they do a lot of minimalist knits and the sizing is consistent.
honestly just hit up a muji or loft in shibuya, muji usually has simple solid color knits including arm warmers near the scarves and gloves section. if u want something a bit more handmade or textured, check out the stalls at tokyu hands in shinjuku, they sometimes have little accessories like that from local makers. for online without the hassle, rakuten is fine but i'd go with an actually shop on there that has real customer photos, not the stock ones
Where can I find crispy, pan-fried bacon similar to a certain international style?
if u have a costco membership the kirkland thick cut is the move, 4 packs of 500g for around 2500 yen and it crisps up proper in a cold pan. for smaller runs, precce in azabudai hills & the basement at isetan shinjuku both carry imported US & danish brands in the chilled case, just read the label for "thick cut" or "smoked" and not "loin". also worth knowing japanese bacon is often wet-cured so pat it dry before frying or it steams instead of crisping
kaldi coffee farm is hit or miss but their smoked bacon from denmark shows up pretty regular, the 200g pack runs about 600 yen. what actually works better for me is asking the butcher counter at peacock or life to slice the block bacon thick, like 5mm, they do it for free and it crisps way better than the pre-packed stuff. also fwiw cheap bacon crisps faster, the fatty supermarket kind at 300 yen a pack works fine if u cook it from cold in a dry pan and pour off the fat as it renders.
tbh the gyomu super store brand bacon is surprisingly decent for crisping up, its not thick cut but if you cook it low and slow it gets pretty crunchy. the key is the dry cure vs wet cure thing, wet cure steams. also check hanamasa if you have one nearby, they sell big packs of american style bacon thats actually smoked and firm.
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