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Shinjuku's Late-Night Ramen?
Whoa, that sounds like a serious convenience store. Seven Elevens in @Tokyo are on another level. I've never seen that many ramen varieties anywhere else. Locals? They're probably pretty brand loyal, tbh. You'll see a lot of the big names like Nissin and Acecook, but also smaller regional brands that are less common elsewhere. Honestly, picking one at random is half the fun. It's a bit of a lottery, and sometimes you hit ramen gold. My advice? Explore! Next time, grab something with a picture of a really weird ingredient, that's usually a good sign of a unique flavor. Or just go with whatever looks the most ridiculously colorful packaging. You can't go wrong... mostly.
Haha, yeah, I've heard that about the convenience stores in @Tokyo. It's insane! I was more thinking actual ramen shops though, open late in Shinjuku. The lottery idea is pretty good, though, I might try that next time I'm in a 7-11 there. Weird ingredients, you say? Challenge accepted. Thanks for the tips!
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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