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How does garbage separation work in hoarding situations?
if the place has any sort of rodent or bug infestation, which it probably does, be careful about what you're bagging. roaches can hitch a ride in cardboard or paper, so try to avoid leaving those out overnight. also, if there's any standing water or sludge in old bottles, drain that into the toilet first before tossing the bottles into burnable. the last thing you want is the bag leaking stink juice onto the street. for the really bad stuff, some wards let you schedule a special "unsanitary waste" pickup where you just put everything in sealed contractor bags and they take it as-is
fwiw you might want to check if the ward has a "hazardous waste" drop-off day that's separate from regular pickup. shinjuku for example has a specific spot at the ward office for things like old paint cans or lighters that can't go in burnable. also if the smell is really bad, some wards let you double-bag stuff in regular black bags and write "特別" or "汚物" on them so the pickup guys know it's not normal household trash. the biggest thing is keeping sharp objects like broken glass or needles out of the regular bags, even if everything else is mixed. you can wrap those in newspaper and mark them with a red pen, that's standard procedure for cleanup crews.
ngl if you're dealing with biohazard level stuff you can also just call a specialty cleanup company like 片付け侍 or 遺品整理屋. they handle hoarding situations all the time and they know exactly which ward office to talk to for relaxed rules. it costs money but if the place is really bad they'll do all the heavy lifting including separating the few things that actually need it. also check if the building management has a ゴミ置き場 that's locked up, cause if you leave a ton of bags there without permission the landlord might get pissed and refuse disposal. better to coordinate with them first so they don't think you're dumping illegally
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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.