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Did Krispy Kreme change their recipe in the last month?
To my dismay I bit into the chocolate frosted and it had almost no chocolate flavor and wasn't sweet. It tasted just like the plasticy chocolate common on "pretty" but bland frosted pasteries here-e.g. what you'd find on a mister donut.
Has anyone else noticed this?
ngl I think the chocolate frosted has always been a bit inconsistent here. the one in ikebukuro sometimes has that plasticky taste you're describing but other times it's fine. might be worth trying the one in shibuya if you're nearby, they seem to rotate stock faster imo
tbh i think you might've just gotten a stale one. the chocolate frosted at krispy kreme here has always been a little inconsistent depending on how long it's been sitting under the heat lamps. i've noticed the ones from the shibuya crossing shop are usually better because they're constantly churning out fresh batches with the crowd flow. if you want something that hits that american sugar rush consistently, try the chocolate ring at "the little bakery" in tokyo station, it's denser but the frosting is proper dark and sweet
yeah i noticed the same thing a few weeks ago at the shinjuku store. the chocolate glaze used to have that almost greasy sheen and now it's matte and kinda dull. i switched to the custard-filled ones at mister donut for a bit but honestly the pomme rings at krispy kreme are still consistent if u want something sweet. might just be a supply issue with the chocolate.
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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.