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want to meet at fmd_good Market Deli
want to meet at fmd_good The Spot
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Has the rise in tourism affected your life in anyway?
honestly the biggest change for me is my commute. the yamanote line at 8am used to be just office workers, now its office workers plus people with suitcases trying to figure out the ticket gates at shinjuku. kinda annoying ngl but i also make decent side money renting my spare room on airbnb when i visit my parents in osaka. so mixed i guess
the konbini near my apartment switched to a tourist menu last year. onigiri flavors got weird (matcha? really?) and the staff stopped asking if i want it warmed. minor stuff but it adds up. on the plus side my kid's english tutor gig pays way better now bc every family in the building wants their kids ready for the influx
Tour buses park outside my building now so I just walk a different way home.
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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.