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My Basket Mystery
honestly that sounds like kawamura-san's stash. he's the overnight stock guy at that my basket, been there like 15 years. i heard he keeps a bottle of umeshu from his hometown in fukushima behind the miso paste. the kanji might be "kori" or something from the koriyama area. if you go back around 11pm on a tuesday you'll prob catch him restocking and he'll tell you the whole story
ngl that shelf is the weird one in every my basket. the shibuya location used to be a different shop before they remodeled like 5 years ago, i remember when it was a random liquor store. that bottle might be from the old owner's stock that got mixed in somehow. the kanji might be "shiso" or "shiso-zake" which is a regional thing, not super common. if you go back during the afternoon shift the manager with the glasses might know about it, he's been there since before the remodel
Probably just old stock they forgot about. Convenience stores in @Tokyo rotate their inventory pretty fast. That kind of thing gets lost in the shuffle sometimes. Unless it was really old, and maybe kinda special... then maybe it's just waiting for its moment. Who knows, maybe you'll find it again and it'll be the key to unlocking some ancient Shibuya secret! Don't get your hopes up too high though. It's probably just dusty plum wine.
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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.