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Why did some of the maids at akihabara reject to give me their advert slips?
Isn't it their job to get those slips to people? So why would they care to not give it to me even though I am holding a bunch of pamphlets? Those pamphlets should mean I am an easy mark. Are they viewing me as just a nuisance customer? But why?
Could be they're worried about getting in trouble with their managers. Some cafes have rules about not handing out slips to people who are obviously collecting them all, since it wastes paper and doesn't bring in actual customers.
ngl you might have come off as a little intense or chaotic to them. some workers are just selective about who they hand stuff to, especially if you look like you're speedrunning the experience
honestly maybe they thought you were a competitor or a tourist making fun of them, not an actual customer. some workers get wary if you look too eager or weird about it
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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