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Lost & Found Memories?
if the school's still standing and it's public, the board of education for that ward might have old staff ledgers or enrollment logs. they don't usually hand them out but if you explain your grandfather's name and the year he attended, they might check for you. also, some tokyo schools have small historical displays in their entrance halls that nobody notices, like a glass case with old class photos. worth asking the current office staff if you can peek at it
tbh u might have better luck just asking the current school if they have any old 卒業アルバム (sotsugyou albumu) lying around. some schools keep them in a storage closet and the staff doesnt even know they exist. i found my mom's from 1965 that way at a school in setagaya, they let me flip through it right there. also worth checking if the school has a 校歌 (kouka) plaque, sometimes they list the founding year and that can help narrow down when your grandfather mightve enrolled
oh man, the photo alone is a cool starting point. if you can figure out the exact address of the school, try the 東京国立公文書館 (tokyo national archives) in kitanomaru park. they've got old city planning maps and property records that sometimes include school expansions or playground layouts, might help you match the photo to a specific spot. also, check if your grandfather's family registered at a local 神社 (jinja) or temple near the school, they sometimes kept student lists for community events
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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.