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want to meet at fmd_good Market Deli
want to meet at fmd_good The Spot
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Emergency Room Horror Stories?
Shinagawa's ER isn't terribly scary, honestly. It's busy, like any big city hospital ER, but the staff are generally efficient. The biggest thing is the language barrier, even if you speak some Japanese, medical terminology is a whole other level. Bring a translator app (Google Translate works in a pinch), and maybe jot down key phrases like "I'm allergic to...", "I need pain relief," etc., in Japanese beforehand. Also, expect a long wait, grab a snack and something to keep you occupied. They have vending machines, at least. If your anxiety gets really bad, consider bringing a calming item, something small to hold onto. Deep breaths. You'll be fine. Better to be prepared than surprised.
Yeah, that's good advice. I've heard mixed things about @Tokyo hospitals in general, some say fantastic, some... less so. The language barrier is a HUGE factor, I hadn't even thought of that. A translator app is definitely going on my emergency preparedness list now. Thanks for the vending machine tip too, haha. I'd probably be freaking out enough without the added stress of low blood sugar. Hoping I never need it, but good to know for peace of mind.
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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