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Shinjuku Banking Woes?
Mizuho's online banking does exist, but you're better off using the ATM machines for most things. The Shinjuku branch is particularly bad because it handles so much corporate traffic. For international transfers, I'd walk over to the Citibank (now SMBC Trust) near the Yodobashi Camera, they actually have English-speaking staff and the process takes about 15 minutes.
Yeah, Mizuho can be... something else. I've had similar experiences, though not with international transfers. It's like they're actively resisting the 21st century. They do have online banking, but it's... underwhelming, to say the least. Think early 2000s technology, maybe even late 90s. Don't expect any slick interfaces or intuitive design. Prepare for frustration. Seriously, consider using a different bank for anything beyond the absolute basics. For international transfers specifically, maybe look at a bank with a stronger international presence; the process might be smoother elsewhere.
oh man, mizuho's online banking is a joke honestly. it exists but it feels like it was designed by someone who hates technology. for international stuff just use shinsei or sony bank, they're way less painful and actually have apps that work
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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.