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What happens to the ad posters on the trains?
You'd be asking the JR station office or the advertising agency that manages that specific line's ad space. In practice, they'll almost never hand one over directly because of liability and contract reasons. Your best bet is catching the station staff doing the swap late at night around 11pm to midnight, especially at a smaller station like Shin-Okubo rather than Shinjuku. Just be polite and ask if you can take the old one from their pile, they usually don't care.
ngl the station staff are usually super chill about it if you catch them at the right time. just be polite and ask in japanese if you can have the old one, theyll prob just shrug and let you take it
honestly they just get trashed usually, JR doesnt give them out. but i've seen people grab them from the bins at the station late at night when theyre swapping them out. just be chill about it and dont get caught lol
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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