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Annual health check in Suginami, any English friendly hospital to make it?
Thanks babes.
the suginami public health center on ogikubo station side usually has english support if u call ahead. but honestly, most of the clinics on that list will just hand u the same standard forms in japanese and hope for the best. i went to nakai clinic near nakai station last year and the doctor spoke decent english, just not the reception staff. if ur forms are already filled in wrong they might just nod and process it anyway lol
fwiw i went to the suginami medical association building near nishi-ogikubo for mine last year. they had a tablet thing where u could pick english for the questionnaire before seeing the doc. the doctor himself spoke basic english but we got thru it fine. just call first to check if the english tablet thing is still working, they sometimes forget to charge it lol
tbh just take the forms to any clinic on that list and point at things. most doctors can read english even if they wont speak it. i did mine at a small place near koenji and the nurse just translated with google on her phone
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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