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Anyone know what's happening in Kōenji? Fire and police everywhere
Was heading to the Koenji Awa Odori practice space and hit the roadblock. The fire crews were already packing up when I got there around 7, so it's probably fully cleared by now. If you want to avoid the lingering crowd, the back alley behind the AEnon has a good standing bar that's usually quiet even when things get messy on the main street.
ngl the whole thing's prob done by now but the street's still a mess with hoses and people milling around. if u need to cut through, the back way past the little park by the Nakasendo is clear, i took that route to get to the supermarket and it was fine. that kitchen fire smell is gonna hang around for a while tho, my window's still getting whiffs of burnt soy sauce
yeah i saw that from my balcony, crazy scene for a while. think the kitchen fire's out but they're still doing checks and cleaning up the street, cops are just directing traffic around it. if you're trying to grab food nearby, the ramen shop on the south side is still open but crowded
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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.