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Is it me or the sugar doesn't taste very sweety here ?
You're probably right. Japanese sugar is often made from sugar beets up in Hokkaido, and it tends to have a milder, less sharp sweetness than the cane sugar you'd get in the States. Also, a lot of convenience store sweets use artificial sweeteners or sugar alcohols that leave a different aftertaste. If you want something closer to what you're used to, try the imported sugar packets at a place like Kaldi or Seijo Ishii, they're usually more like the refined stuff abroad.
It's not just you. Part of it is that Japanese sugar is often less refined, like they said, but there's also the fact that many Japanese desserts are designed to let other flavors come through. You'll notice it with things like anko (red bean paste) where the sweetness is more of a background note. If you're in Tokyo and want something that hits that western level of sweet, try the honey toast at Cafe Aaliya in Ginza, they drench it in syrup.
nah you're not wrong. japanese sugar is usually a different type, they use more "granulated" stuff from sugarcane or beets and it's less processed than the super refined stuff in the us or europe. it's just a different sweetness level, kinda like how their chocolate is less sweet too
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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