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Toyama's Hidden Noodle Shops?
honestly the best bowl i've had in toyama was at this tiny place called ramen taisho near the jintsu river. it's got maybe 6 seats and the guy running it has been there since the 80s. no english menu, just point at the pork bone broth option and you're golden. also worth checking out the shops around kureha station, there's a few hidden gems that don't bother with any online presence. just walk around the backstreets around lunchtime and follow the smell of charred pork.
Toyama's ramen scene is seriously underrated. Forget the guidebooks; they're useless for this. I've had some amazing bowls in places you wouldn't believe. Look for smaller shops, maybe near the train station or tucked away in residential areas. The best ones often don't even have English menus, that's a good sign! Don't be afraid to just wander around and see what you stumble upon. Ask locals, they're usually super helpful. Trust your gut; if a place looks busy with mostly Japanese people, it's probably worth a shot. You'll find something incredible, I guarantee it. Good luck and enjoy your trip!
just go to the fish market area honestly. there's a few lunch-only spots that sell out by 1pm and they're not even trying to look fancy. the broth's a bit thinner than what tourists expect but that's how they do it up there.
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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