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want to meet at fmd_good Brew Lab
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Peanut free restaurants?
if he's really worried, take him to monjayaki places in tsukishima. most of them are just flour, cabbage, and dashi, no peanut anywhere near the recipe. also, the staff there are used to allergy questions cause they get a lot of tourists. i'd avoid any place that does karaage or fried stuff unless they confirm the oil is 100% peanut free, a lot of cheap spots use a blend
honestly the bigger issue isn't restaurants that use peanuts openly, it's cross contamination. a lot of ramen shops use peanut oil in their tare or for frying, and they won't tell u unless u ask. I'd rec taking him to Afuri in Ebisu for yuzu shio ramen, they're pretty upfront about allergens and the broth is light so no peanut risk. also CoCo Ichibanya is actually decent for this, they have a full allergen chart at the counter and can make most curries without peanut oil if u request it
just tell him to stick with japanese places that don't use peanuts as a main ingredient. sushi is prob fine if u stick to basic stuff. avoid anything with goma dare (sesame dressing) cause some places mix peanut in. konbini food is a gamble tho. tell him to
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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