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How hard is it to get accepted into Sophia university?
honestly it depends on the faculty but for international students it's not as crazy hard as Waseda or Keio. if ur Alevels are decent and u can handle the interview you prob have a good shot
sophia's not that picky about a-level grades compared to uk unis honestly. they care more about your japanese level if you're going into the japanese track, but for english programs like fle they just want to see you're serious. the interview's the real gatekeeper, they'll ask why japan and why sophia a lot. also fwiw the yotsuya campus is right by meiji jingu so you can wander over there if you need a break, it's like a 5 minute walk
ugh the website is useless for this, i know. the feps (faculty of economics) and the law faculty are the hardest to get into, they're pretty selective compared to the others. if you're applying for the english-taught program in comparative culture, that's a bit more forgiving but still competitive. just make sure your essays show you've actually researched their courses and professors, not generic "i love japan" stuff
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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.