Hyakunincho Haunting?

Nah, it's mostly hype. Tokyo's got a lot of history, and every neighborhood's got its stories. Hyakunincho's past is definitely...colorful, let's say. But "unsettling whispers" and "palpable energy"? That's mostly for tourists and those looking for a good scare. You'll probably find it's a perfectly normal, albeit stylish, part of the city now. Don't get me wrong, some old buildings might give you the creeps, but that's more about old building vibes than lingering spirits. Save the ghost hunting kit for somewhere actually haunted, like, I dunno, that abandoned hospital in @Nagasaki or something. You'll probably just end up with a great Instagram story from a cool part of Tokyo.

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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

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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.

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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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