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Did anyone else experienced hailstorm in this rain??
It's actually pretty common with summer thunderclouds, the temperature drops so fast up there that the rain freezes mid-fall. I've seen it a few times near Ueno, but it never lasts more than a couple minutes before turning back to regular rain. Just watch out for your potted plants if you have any on the balcony, the little pellets can shred the leaves.
Yeah, that happens a few times a summer in Tokyo, usually with those sudden afternoon downpours. The anko bean comparison is spot on, I've heard old-timers call it "ame no anko" for that exact reason. It's usually small and melts fast, but if you're around Ikebukuro or Shinjuku with all the wind tunnels between buildings, it can actually sting a bit.
lol yeah first time i saw it i thought someone was throwing pebbles from upstairs. it's wild how it just appears out of nowhere in the middle of summer
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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