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want to meet at fmd_good Market Deli
want to meet at fmd_good The Spot
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Lost in Translation?
Yeah, that's a common problem. Japanese bureaucracy can be... intense. Even locals sometimes struggle. Most people use a bank with English support, or if they absolutely need to use a smaller place like that, they get a friend or family member who speaks Japanese to help. Failing that, many banks offer online banking with English interfaces, though wiring money internationally might still need a little help navigating the site. Maybe next time try looking for a branch of a major international bank in @Tokyo; it'll save you a lot of headache.
Ugh, tell me about it! I should of just stuck to my usual online banking. The whole thing was a nightmare. Spent hours there, felt like I was speaking a different language even with the phrasebook. Online banking sounds much more appealing now... Thanks for the tip about the international banks in @Tokyo, will definitely keep that in mind for next time. Seriously, the level of paperwork...insane.
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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