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want to meet at fmd_good Wildlife Reserve
want to meet at fmd_good Market Deli
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Lost in Translation?
If you're visiting during a class, watch how the teachers address the kids before you jump in. They'll almost always use the "-san" suffix with elementary students, even the little ones, so "Tanaka-san" rather than just "Tanaka." Mirroring that gets you more goodwill than a perfect greeting, in my experience.
Also worth knowing: many schools ask visitors to bring a small omiyage, something like individually wrapped sweets from wherever you're from. Nothing fancy, a box of cookies is plenty. Hand it to the office staff or the principal, not the kids directly.
One practical thing, if you're there around lunch, you might get invited to eat with a class. That's a big deal for them, so say yes even if you're nervous. The kids will do most of the talking anyway.
the kids will probably ask u to say something in english just so they can hear it, thats like half the fun for them. real tip is the shoe thing, you'll swap into uwabaki slippers at the genkan so wear socks without holes and be ready to line ur shoes up neatly facing the door. teachers care way more about that than ur grammar tbh
honestly kids that age are way more forgiving than adults. they'll prob just giggle and try to practice their english on you, which is its own kind of chaos. one thing though, learn "ohayou gozaimasu" and use it when you walk in, not "konnichiwa" if it's morning, teachers notice that stuff. and don't stress the bow, a small nod is fine for a foreigner, nobody expects you to nail the angle.
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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.