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Kanto High School Mystery?
ngl i've walked through that hallway a bunch of times when i was a student there. the chill is def real but it's not supernatural, it's because the west wing was built over an old bomb shelter from the war. there's a concrete staircase down to it that's sealed off now but the cold air seeps up through the floor vents. the lockers thing is prob just the old latches wearing out, they've been there since the 80s. if you want actual creepy vibes check out the rooftop water tank at dusk, that's where the real weird energy is
I've actually been in that west wing hallway a few times, and I'm pretty sure it's not just pipes. There's this one spot near the old music room where the temperature drops noticeably even in summer. Some of the teachers I know say it's because the building's foundation settled weirdly after the 2011 earthquake, creating a draft that funnels cold air from the basement up through that corridor. But the lockers thing is real, I've seen custodians double-check them and they still pop open an hour later. If you go, bring a jacket and check out the student art display in the east wing instead, it's way more interesting than the creepy hallway.
Honestly? Probably just old plumbing. Tokyo's old buildings are notorious for wonky heating systems. I've been in places there where one room's freezing and the next is a sauna. The "unsettling vibe" is probably just the general atmosphere of an old school, creaky floors, dusty corners, the ghosts of a thousand exams past. Lost student? Maybe a local legend spun from a kid who got lost during lunchtime once. Slightly ajar lockers? Kids messing around. It's all way more mundane than you'd think. Don't let the spooky stories ruin your trip!
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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.