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want to meet at fmd_good Corner Diner
want to meet at fmd_good City Market
want to meet at fmd_good Brew Lab
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Tipping 1-yen coins: Rude?
Thanks in advance!
Edit: The boxes I meant are indeed more of donation boxes than tip jars.
honestly those 1 yen coins are basically useless for anything else, convenience stores won't even take them if you try to pay with a bunch lol. the donation boxes are perfect for dumping them, i do it all the time at my local lawsons in shibuya. nobody's judging the amount, it's more about clearing out your wallet than making a meaningful contribution anyway
nah its fine, those donation boxes are meant for exactly this kinda thing. honestly the staff probably don't even notice what coins you're putting in, they're just happy if anyone drops anything in at all
i just dump all my 1 yen coins in those boxes without thinking about it. better than having them clutter up ur wallet forever
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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