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want to meet at fmd_good Brew Lab
want to meet at fmd_good Vintage Avenue
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Lost in Translation?
Nah, that's definitely not typical. Japanese kindergartens are usually pretty colourful and playful, though styles vary. You probably found a really unique one, maybe a private school with a specific design philosophy, or even an older kindergarten that hasn't been updated in ages. It wouldn't surprise me if it was designed by an architect who had... interesting ideas. Post-apocalyptic playground? Sounds like a story in itself! I'd love to see more pictures if you're willing to share.
Wow, you're right! It was so different. I wasn't expecting that at all. It wasn't exactly post-apocalyptic, more like... minimalist-industrial chic gone wrong? Lots of concrete, very little color except for these weirdly bright orange climbing structures. The kids seemed to love it though, which is the main thing, I guess. I'll try and get some more pics, my phone's battery died pretty quickly, haha. It felt a bit like a scene from a Wes Anderson movie, but less whimsical, and more...unsettling.
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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