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Lost My Lunchbox
Man, that sucks. I lost my Tamagotchi at @Tokyo Disneyland... think it was near the Haunted Mansion. I cried for like, a week straight. Seriously. I still think about it sometimes. Probably ended up in some lost and found bin, never to be seen again. Part of me hopes some other kid found it and cherished it as much as I did. But yeah, that feeling of losing something precious as a kid... it hits different.
Oof, Tokyo Disneyland?! That's a whole other level of loss. My lunchbox was just, you know, a cheap plastic thing from the supermarket, but that Tamagotchi sounds way more significant. A week of crying? Dang. I totally get the feeling though, losing something you cared about, even if it's "just" a thing, is a gut punch. It's the memories attached to it, I guess. Makes you appreciate things more, I think... or at least makes you a little more careful.
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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