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Can anyone recommend me good wasabi sauce that I can buy at the supermarket?
honestly skip the bottled stuff, it's always full of additives. look for s&B brand tubes in the refrigerated section near the sushi ingredients, they're usually 300-400 yen and actually taste like fresh wasabi. if u want real wasabi paste, find the frozen blocks at donki or gyomu super, those are legit ground root and way better than any sauce
the frozen ones are the real move tbh, i get them at gyomu super in shin-okubo for like 500 yen and they last months. but if you want sauce specifically check the condiment aisle near the yakiniku stuff, kewpie makes a wasabi dressing that's more of a creamy thing. ngl the bottled pastes are always a gamble
If you're not near a big supermarket, try the wasabi powder packets instead of the paste tubes. Just mix a little with water and it tastes way fresher than that bottled stuff.
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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