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Tokyo Hospital Mystery?
That machine's been a quiet legend among the hospital staff for years. I had a friend who did a rotation there and she swore the thing once had a bag of freshly made dorayaki with red bean paste that was still warm, like they'd just pulled it off a griddle. No idea how they keep it stocked, but it's definitely not the normal vending company. Check the little card slot on the side, sometimes there's a handwritten note about what's new that week.
I've actually hit that machine a few times when visiting someone in the oncology wing. It's real, tucked around the corner from the waiting area. I got a bag of wasabi-flavored dried squid that tasted like it was from a proper izakaya, not the usual mass-produced stuff. The mango thing isn't impossible, I've seen seasonal fruits pop up there in odd months. Could be a partnership with a local farm or something, the hospital has a decent reputation for patient amenities. Worth checking out while you're there, just don't expect it to be consistent.
yeah i've def heard about that machine from a nurse i know. she said once it randomly had fresh mochi with kinako powder in the middle of summer. weirdest thing she ever saw from a vending machine. honestly i think it's just the hospital staff being extra nice to patients or something, but it's a fun mystery. check it out and see what weird stuff you find
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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.