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want to meet at fmd_good Wildlife Reserve
want to meet at fmd_good Market Deli
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Hanazono Shrine's Secret?
I've poked around back there before. It's actually a small shrine for the shrine's own protective kami, not really a secret but it's not advertised to visitors. The priests maintain it privately, so they don't encourage foot traffic. If you go back, just be respectful and don't linger too long, they don't mind a quick peek but it's not really a tourist spot.
Probably nothing super exciting. Old shrines often have service paths or areas for storage/maintenance that aren't meant for the public. It's likely just a utility area or something equally mundane. Think overgrown storage shed, not secret temple guarded by ninjas. But hey, the mystery adds to the charm, right? You could always go back with a friend next time, bravery in numbers and all that.
ngl I found that path once too. it leads to a small rest area for the priests, nothing spooky. there's a bench and a little koi pond back there. worth checking out if you go back, it's kinda nice
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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