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Morinaga Tansan Dry in Tokyo?
honestly i see it at the life supermarket in azabu juban pretty often, the one near the station exit. they have a whole shelf of those japanese sodas and mixers. also try the meidi-ya in nihonbashi, they stock random stuff like that near the imported drinks aisle
The smaller liquor stores like Yamaya or Kaku-ya usually carry it too, especially the ones in Shimokitazawa or Koenji. The Tansan Dry is more of a mixer so it sits with the soda water and tonic, not with the regular sodas. Just check the label carefully since the can looks similar to their other carbonated drinks.
i usually see it at the bigger donki locations, the one in shibuya by the mark city has it pretty consistently. also check the drink section at 7-eleven's larger stores, not the tiny ones. it's not always stocked so look for the carbonated water aisle near the mixers
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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