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Public Holiday Today - Is Local City Hall Open?
just realised i needed to register my address / set up pension / health insurance as a new resident within 14 days and today is the last day.
but since it's a public holiday will the office… Hi all,
just realised i needed to register my address / set up pension / health insurance as a new resident within 14 days and today is the last day.
but since it's a public holiday will the office be open for me to do all this?
yeah city hall's closed on public holidays. the 14 day rule is more of a guideline anyway, especially when a holiday screws things up. just go tomorrow first thing, they're used to this. shinjuku city office opens at 8:30am and the queue for new resident registration moves fast if you get there before 9
nah public holidays means city offices are closed, u'll have to go tomorrow instead. they're usually pretty chill about the 14-day thing if u explain it was a holiday tho
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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