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Where to buy a good but affordable nut milk maker in Tokyo?
Unfortunately it's around $250 USD, I'm sure Japan must have something bet… I saw this device in America called "almond cow" which is sort of like a kettle with a filter inside that can make nut milk.
Unfortunately it's around $250 USD, I'm sure Japan must have something better and cheaper! Any suggestions?
I'd check Komeri or a home center like Cainz, they sometimes carry those compact electric milk makers from brands like Zojirushi or Iris Ohyama for under 10,000 yen. Not as fancy as the Almond Cow but does the same thing.
honestly just check Loft or Tokyu Hands in the kitchen section, theyve got these little Japanese nut milk bags that are like 500 yen and you just squeeze it into a bowl way simpler than buying a whole machine and you can control how thick you want it
Check Yamada Denki or Bic Camera in the kitchen appliance section, they usually have a few options from Japanese brands like De'Longhi or Twinbird that run around 8,000 to 15,000 yen. Way cheaper than that American one and work just fine for almond or soy milk.
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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