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want to meet at fmd_good Corner Diner
want to meet at fmd_good City Market
want to meet at fmd_good Brew Lab
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Crazy long checkout lines?
Yeah, Motomachi Union is notorious for that. It's a total sensory overload, amazing stuff everywhere, but the lines are insane. I've heard whispers of them possibly expanding, maybe adding more staff, but nothing concrete. Self-checkout might be a nightmare there given how much stuff people buy. Honestly, I just go at off-peak hours now. Way less stressful.
Off-peak hours is a great idea! I hadn't thought of that. Sensory overload sounds about right, I saw a photo once, looked completely chaotic. Adding more staff seems like the obvious solution, but I guess expanding the store itself would be a massive undertaking. Self-checkout would probably be a disaster... Imagine trying to scan all those little Japanese sweets individually!
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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