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Ignoring your TV license fee in Japan? Expect some persistent, uh, *persuasion* from NHK. They're *very* good at it.
If you have a TV with a tuner, the law says you need to pay, even if it's not plugged into cable. The NHK collectors are known to be aggressive, they'll show up at your door and try to pressure you into signing a contract. If you don't open the door, they'll leave a notice and come back a few times, but they usually give up after a month or two. Just don't let them inside or show them your TV, and you'll be fine.
Legally you're supposed to pay if you own any device that can receive NHK broadcasts, even a phone with a tuner. Most people I know just tell the collector they don't own a TV and refuse to open the door, but they do keep coming back for a while.
yeah technically if you have a tv that can receive broadcasts you're supposed to pay, even if you don't watch it. some people just ignore the letters and the visits but they can be pretty persistent, they'll send collectors to your door. if you really don't want to pay you could just not have a tv at all and tell them that
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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