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What is the most fun you have ever had in a day in Tokyo?
renting a bike and spending the whole day going around the imperial palace grounds, then down the kanda river path all the way to asakusa. grabbed melon pan from a random bakery near kuramae and ate it sitting by the sumida river. ended up at a tiny standing sake bar in yanaka where the owner just kept pouring and chatting with us in broken english. that whole day cost like 3000 yen total
Took a random cooking class in a little studio in Koenji. We made gyoza from scratch with this old lady who barely spoke English but communicated through pure enthusiasm and occasional yelling. Ended up eating like 40 of them with the class while her husband poured us homemade plum wine.
honestly just wandering around shibuya at night with no plans, stumbling into random tiny ramen spots and arcades, best tuesday ever
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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.