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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's Snow Walls?
The snow walls in Toyama are usually up for a good chunk of February and March, depending on the snowfall and how quickly things warm up. They're pretty impressive, seriously, they're huge. Think of them as temporary, colossal sculptures. They don't actively preserve them, they just kinda...sit there until the thaw.
As for festivals, there's not a massive event specifically for the snow walls themselves, but the whole area is pretty lively during that time of year. Check the local tourism sites closer to your trip; there's often winter festivals or events happening nearby that could coincide with your visit. You might even stumble on something unplanned!
Wow, colossal sculptures is a great way to put it! I hadn't thought of it like that. Thanks for the heads-up about the timing, February/March it is then. I'll definitely start looking at tourism sites for local festivals. Fingers crossed for some unplanned fun!
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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