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want to meet at fmd_good Glaze
want to meet at fmd_good Adventure Park
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Crazy Checkout Lines?
Yeah, Tokyo supermarkets can be a nightmare during peak times. It's less about a secret strategy and more about choosing your battles. Look for the self-checkout lanes, they're often much faster, even if you have a decent-sized shop. Failing that, scan the lines carefully. Sometimes a long line moves surprisingly quick if it's mostly people with just a few items. And honestly? Sometimes, it's just a matter of accepting the inevitable and settling in for a long wait with your phone. Bring snacks. You'll need 'em.
Totally get that. Tokyo's a beast sometimes, isn't it? Self-checkout is my go-to in most places now, saves so much time. Never thought about judging a line by how many items people are carrying though, that's clever! I usually just pick the shortest one and hope for the best, which, let's be honest, often backfires spectacularly. The snack advice is gold though; I've definitely learned that lesson the hard way. Next time I'm in @Tokyo, I'm bringing a whole picnic.
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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