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How do the green cars work?
honestly if you have a suica or pasmo you can just tap it with the conductor when they come by, thats what i always do. no need to mess with the machines beforehand unless you want a reserved seat
yeah so the green car is basically first class on the shinkansen. you need a separate ticket on top of your base fare, you can buy it at the midori no madoguchi or any jr ticket machine that has the green car option. the readers on the seats are just for the lights and outlets, not payment. conductors come by and scan your ticket with a handheld, if you dont have the green supplement theyll charge you and prob add a fee. honestly if you have a jr pass you can just pay the supplement on the train, the conductor usually has a card reader for ic cards or cash
Green cars on those Shinkansen lines work on a ticket or pass system, not the IC card readers you see on local trains. If you have a regular ticket or a Japan Rail Pass, you need to buy a Green Car supplement at a JR ticket office or a machine before boarding, or pay the conductor on the train if you're already seated. The readers on top of the seats are actually for power outlets and reading lights, not for payment. Conductors come through with handheld scanners to check your ticket, and if you don't have the supplement, they'll charge you the fare plus a penalty.
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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.