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Worst area to be in during the Typhoon?
chiba's rough because it's flat and gets that storm surge + the river flooding, but honestly the worst spot is probably along the bay in tokyo itself, like odaiba or edogawa-ku. those low-lying wards flood fast when the tide pushes the arakawa or sumida backward, and you're stuck on a train line that'll shut down instantly. i'd take my chances inland in setagaya or nerima over being near the water any day
honestly the worst spot is any of the old wooden housing clusters in shitamachi areas like yanaka or nezu. those buildings have been through a lot but a typhoon with real wind will tear through them and the narrow streets turn into wind tunnels. plus if power goes out in those neighborhoods you're walking up and down steep stairs in the dark with debris everywhere
ngl chiba gets hit hard but the real nightmare is anywhere along the coastal industrial zones like keiyo area. those factories have all this loose material and chemical storage that can go wrong fast, plus the roads are a mess with trucks blocking everything. i've seen the flooding there turn into this toxic soup situation that takes forever to clean up. stay away from the waterfront in funabashi or ichihara if you can
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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