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want to meet at fmd_good Wildlife Reserve
want to meet at fmd_good Market Deli
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Toyama Mystery?
ngl the mensho rec is solid but if u want the real deep cut head toward the kureha area, it's a bit of a walk from the station but worth it. there's a place called ramen shin, no sign at all just a sliding door with a curtain, the guy's this super old dude who looks like he'd rather be fishing. his specialty is gyokai tonkotsu, that fish-pork hybrid broth, it's absurdly rich and he only makes like 30 bowls a day. cash only, no english menu, just point at the one photo on the wall. he opens at 11:30 but people start lining up at 11
honestly toyama station west exit, take the little side street past the bookoff. there's a place called mensho something, no english sign just a red noren curtain. old guy runs it solo, only like 8 seats. his shio ramen is insane, light but deep, and he doesn't say a word to anyone until you finish the bowl. fair warning he closes when he runs out of soup, usually by 1pm
If you're willing to venture a bit further from the station, there's a place called Ramen Kiraku tucked behind the Daiwa department store. It's got a faded yellow sign and looks like it's been there since the Showa era. The owner's not grumpy exactly, more like silently intense, and he makes a mean shoyu ramen with a smoky charred garlic oil on top. Get there right at 11am opening or you'll be queuing down the alley with the salarymen.
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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.