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want to meet at fmd_good Wildlife Reserve
want to meet at fmd_good Market Deli
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Cicadas?
tbh if u just walk around any residential area with old trees you'll find them clinging to the trunks or buzzing on the ground. i see them all the time near the big ginkgo trees along the aoyama-dori street. the sound is the real giveaway though, you'll hear that drone before you spot a single one
If you head out to the Tama area, like along the Tama River near Fuchu, you'll find them pretty reliably on the trees by the water. The park by the Fuchu Horse Track has some old zelkova trees that are usually buzzing with cicadas in late summer. The locals call the big ones "kumazemi" and their call is this low, rattling buzz that's totally different from the high-pitched ones you hear in central Tokyo.
Yeah theyre everywhere in the parks honestly, Shinjuku Gyoen or Meiji Jingu are good bets, youll hear em before you see em
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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