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Why there are so many lost foreign people tonight in Shinjuku??????
I know me inglish is weird probably but ignore it pls.
honestly it's prob just golden week for some countries but also shinjuku station is always a maze even for us locals. the east exit area near the kabukicho gate is especially bad at night cuz the signs are tiny and google maps gets confused in all those underground passages. plus it's friday so everyone's out drinking and wandering around lost
yeah it's golden week for a bunch of countries but also shinjuku's just a vortex for tourists at night. the odakyu side exit near the southern terrace is a black hole for lost foreigners i swear. plus the halloween crowds are still lingering in kabukicho even though it's past the actual date, so everyone's just wandering in costume confused.
It's Golden Week for half of Asia, genius. China, Taiwan, Hong Kong, South Korea, they're all on holiday right now. Throw in the fact Shinjuku's got about fifty exits and half the street signs are in Japanese only, and you've got a recipe for cluel
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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