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When was the house from the Grudge (Saeki family) built?
that concrete foundation stamp from Showa 44 (1969) is probably your best bet, the demolition crew guy's story on the old japanese forum matches what i've seen in other haikyo blogs for that era of nerima houses. the cedar framing detail is interesting because most of those 60s builds used cheap pine, so the original owner must have had some money. if you want to see what it looked like before the apartment went up, the wayback machine still has the street view from 2013 showing the infamous overgrown hedge and that weird second-story window
i remember reading on a japanese movie location site that the house was built in 1970, specifically for a real estate developer who lived there with his family until the late 80s. the address was something like 2-chome Nerima, near the Shakujii River, but the exact plot got renumbered after the apartment went up. you can still find the old lot on Google Maps history if you go back to 2015 or so, the roof shape is pretty distinct from satellite view.
honestly i don't think anyone knows the exact year it was built, even the local ward office in Nerima didn't have it listed properly when i checked a few years back. the house was just a standard rental property owned by a small real estate company, not some historic family home. if you're really curious, your best bet is digging through old Japanese property registry maps called "jūsō" at the Nerima ward office, but good luck getting the staff to help you with that.
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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.