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Why does Sydney (5.3m) have higher capacity trains than Tokyo (14m)?
population numbers also dont map to rail ridership here. tokyo's 14m is the whole prefecture but the trains pull from kanagawa, saitama, chiba too, so the actual catchment feeding into somewhere like shinjuku or shibuya at 8am is way bigger than the official city figure. sydney's 5.3m is basically the entire metro area with nowhere else to draw from. the comparison is off before u even get to train specs
worth adding that Sydney's trains are double deck and Tokyo's aren't, and thats not really a capacity thing, its a dwell time thing. Double deckers take way longer to load and unload at each stop cos of the stairs and narrow doors, so you can't run them at 2 min headways without platforms turning into a mess. Tokyo picked single deck with heaps of doors precisely so people can get on and off fast. Different design tradeoff innit
You're comparing the wrong thing. Tokyo doesn't need higher capacity per train because it runs far more trains per hour. On the Yamanote line you're getting a train every 2-3 minutes in peak periods, so even with slightly less car capacity the total throughput is massive. Sydney's rail network is more of a commuter setup with longer headways, so they need bigger trains to move the same number of people per hour. It's about frequency vs single-train capacity.
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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