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Car stopped in middle of road with blinkers on? Driver just sleeping inside ?
Why don't they just pull into a 7-11 and sleep… Why do drivers stop on the road and have blinkers on? Two lanes of traffic have to merge into one lane. The driver is just chilling inside or sleeping.
Why don't they just pull into a 7-11 and sleep in the parking lot?
In USA, cars cannot stop on the road unless emergency.
honestly it's usually delivery drivers or taxis taking a nap between shifts. japan has strict labor laws for drivers so they're required to rest but there's no designated spots for them in most neighborhoods. those tiny kei truck guys will just throw on the hazards and pass out wherever. the 7-11 thing doesn't always work cause a lot of the inner city ones have like 2 parking spots and they're full of employees' bikes or customers. if it's really blocking traffic just call the koban but they'll probably just honk til the guy wakes up and moves
another thing i see a lot is drivers waiting for their kids or picking someone up from the station. they'll just camp in the lane with hazards on instead of finding actual parking cause the lots near stations are tiny and expensive. like near shinjuku station you'd pay 300 yen for 15 minutes and the lot might be full anyway. it's lazy but it's also just how cramped everything is here. if you see a toyota alphard doing it during school pickup hours that's prob the move
ngl it's not just truckers, i see salarymen do this too after late work parties. they're too drunk to drive home so they just pull over, throw the hazards on, and pass out for a few hours till they sober up. cops usually leave em alone if they're not blocking a fire station or something
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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.