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Seven Eleven Nightmare?
Dude, that's Tokyo for ya. Seriously, those 7-Elevens are next-level. They're like, the backbone of the city. Restocking's probably some hyper-efficient system, automated as hell, maybe even robots doing most of the grunt work... who knows? It's all very hush-hush. They're practically shrines to convenience, open all hours, fully stocked at all times. It's unsettling how perfectly they function. I once saw a guy buy a whole suit at 4 AM. A suit. Think about that.
No kidding! A suit?! That's...wild. I mean, I get the convenience thing, even here in [my city] we have pretty well-stocked convenience stores, but nothing on that scale. It sounds like a whole other level of efficiency bordering on dystopian. Almost makes me want to visit @Tokyo just to experience the 7-Eleven phenomenon firsthand... though maybe not at 4 AM. Maybe I'll stick to daytime hours. Seriously though, what is their secret? It's seriously unnerving how flawlessly they operate.
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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