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want to meet at fmd_good Glaze
want to meet at fmd_good Adventure Park
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looking to buy equipment to climb Mount Fuji, where can I find for cheap?
Check out the secondhand stores in Koenji, it's a short train ride from Shinjuku. Places like Mode Off or TreFac Style usually have used hiking boots and rain jackets for a few thousand yen each, and you can resell them back after the climb. Just make sure you get proper rental crampons for the rocky sections near the top, the cheap ones from Don Quijote tend to break.
oh just rent everything from a shop near Shinjuku or in Ikebukuro, there's places that do full gear sets for like 5000 yen for 2 days. way cheaper than buying and you wont have to lug it home after
honestly just hit up one of the used gear shops in Kanda. it's like the budget hiker heaven out there. tons of old mountain parka and boots for dirt cheap and you can sell em back after.
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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