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Is my Shinkansen ride safe?
Can I assume my ride to Tokyo will be safe an… So, right now I'm in Nagano and I was planning on the 31st to take the Hokuriku Shinkansen to go to Tokyo, for which I already booked tickets in advance.
Can I assume my ride to Tokyo will be safe and not be cancelled or should I take precautions and wait for the typhoon to be over?
honestly you'll prob be fine on the 31st, most typhoons blow through in a day or two and JR East is pretty good about resuming service fast. just check the JR East website morning of for any last min cancellations, they update it constantly
yeah you're probably fine, the 31st is way past when the main typhoon action happens. the hokuriku shinkansen is actually one of the more reliable lines during bad weather since it's newer and has better wind protection. just keep an eye on the JR East app for any delays but honestly most typhoons that hit nagano are already weakening by the time they get there
The typhoon will likely be long gone by the 31st, so your main concern is really just residual track maintenance or cleanup. The Hokuriku Shinkansen runs through a lot of tunnels between Nagano and Tokyo, so it handles weather better than the coastal Tokaido line. JR East will usually announce cancellations the night before if they're going to happen, so check their website around 8pm on the 30th to be sure.
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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