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Motomachi Union Mystery
ngl i think it's just bad store design, that motomachi union has always had a weird layout compared to the one in hiroo. the empty aisle is probably where they'd put seasonal stuff like christmas cakes or summer bbq kits but they just never filled it in between. i'd check the yokohama branch if u want a better selection, it's way more organized
It's not just that aisle, the whole Motomachi Union has this weird patchwork vibe because they kept expanding into neighboring storefronts over the years. That empty section used to be a small pharmacy that they absorbed but never fully integrated, so the floor plan just stops making sense there. If you want a store that actually flows, head to the National Azabu in Hiroo, it's pricier but at least you won't feel like you're in a grocery store escape room.
I know exactly which aisle you mean. It's the one right past the condiments, yeah? I asked a staffer about it once and they told me it's technically not part of their floor plan anymore but the shelf fixtures are bolted down, so they can't really move them. They just use it as overflow space for the back stock when the delivery trucks come in. I've seen them wheel out pallets of cooking oil and instant curry blocks from there on weekend mornings.
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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.