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How important are pre vs post 1981 building codes for earthquake safety? (旧耐震に対して新耐震)
honestly the difference is real but it's not just a simple pre/post 1981 thing. a lot of buildings in Denenchofu and Jiyugaoka from the 70s and 80s have been retrofitted since then, you can check the 耐震診断 results if you ask the landlord. the real issue is the cheap 木造アパート from the 60s and 70s that haven't had any work done, those are the ones that'll pancake
fwiw the area around Toritsudaigaku station has some older concrete buildings that are prob fine if they've been maintained, but I'd still avoid anything wood frame from before 1981 unless you're ok with a bit of risk. the 70% statistic is real but it's a probability over decades, not a guarantee for tomorrow. just check the 耐震基準適合証明書 before signing anything
the real divide is less about 1981 and more about whether the building got the 2000 revision too. the 1981 code was a huge step but the 2000 one added stricter rules for soft stories and irregular layouts. a lot of those nice 1970s マンション in Jiyugaoka with the open first floor parking are exactly the kind that performed badly in Kobe. if you're looking at a concrete building from the 80s in Denenchofu that's had a recent 耐震補強 it's probably safer than a cheap 90s 木造アパート honestly.
You're overthinking this. Pre-1981 buildings are the ones that crumpled in Kobe. Post-1981 have a real fighting chance. If you're looking at a 1970s アパート in Denenchofu with that charm, just know you're betting your
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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