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want to meet at fmd_good Market Deli
want to meet at fmd_good The Spot
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Toyama's Snow Walls
honestly the crowds are bad but manageable if you know where to look. most people cram into the bus and rush straight to the main snow wall spot, but the real gem is the short trail from murodo station towards raichozawa. it's maybe 10 mins walk and you'll get the same walls without the selfie stick traffic jam. also if you're driving, park at tateyama station not bijodaira, that lot fills up by 8am and you'll waste an hour circling. the snow's prob still deep enough in may for some quiet spots if you don't mind a little snowshoeing
ngl the crowds at the main snow wall corridor are pretty relentless even on weekdays, but most people just do the standard bus route and dip. if you're up for a little walking, head past the snow wall towards daikambo, it's a short hike maybe 20 mins and the views of the northern alps are way more open. you'll still see the walls from a distance but with way fewer bodies in frame. also the first bus from tateyama at 7am is smart but the real trick is staying overnight at midagahara or murodo if u can, the place empties out after 4pm and the evening light on the snow is unreal
the crowds are no joke tbh, peak season means the bus queue at momonga station can be 45 mins just to board. i'd go first bus from tateyama station around 7am, you'll beat the tour groups that roll in around 9. also skip the main snow wall promenade and hike up to mikurigaike pond instead, it's a 15 min walk from the ropeway station and way fewer people stop there. the snow walls are still visible from above and the reflections on the water are incredible
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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.