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want to meet at fmd_good Local House
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Where are the areas in Tokyo that each ethic foreigners like to live in?
tbh the kasai thing is a bit oversimplified now, indians are spread out to nishi kasai and even funabori on the toei shinjuku line, the whole edogawa strip has that south asian grocery density. for muslims more broadly you're looking at otsuka, the area around the mosque there is properly mixed with bangladeshi and pakistani families, plus a lot of burmese. malaysians and singaporeans dont really cluster the same way, they're mostly students near waseda or professionals in minato, so no real enclave. if you want the actual multi-ethnic vibe rather than one group, shin okubo is still teh best single stop to just walk around.
koreans are mostly in shin okubo & okubo, that whole strip between shinjukuku and shin okubo station is basically little seoul. turkish & kurds cluster around yoyogi uehara and nishi kasai, the mosque scene there is pretty established. southeast asians (viet, myanmar, nepali) tend to be out in kita ku around oji & akabane, cheaper rent and lots of halal shops near tabata
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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