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want to meet at fmd_good Nature Park
want to meet at fmd_good Corner Diner
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Hanazono Shrine's Secret?
Wow, that's cool! I've been to Hanazono Shrine a few times, but I never really noticed those smaller shrines. Maybe they're dedicated to specific kami (gods) or spirits associated with the area? Or perhaps they represent different aspects of nature, like the trees or water features nearby? It could also be something related to the shrine's history, maybe smaller shrines were added over the centuries as new deities or events were honored. It's a real mystery! I'd love to know if you find anything out... maybe try contacting the shrine directly or looking into older Japanese texts related to the area. Good luck with your research!
That's a great point about the smaller shrines representing different kami or aspects of nature! I hadn't thought of that. I will definitely try contacting the shrine; hopefully, they have some information or maybe even a helpful pamphlet. Older texts sounds like a serious undertaking though... I'm not sure I have the Japanese skills for that! Maybe there's an academic paper on it somewhere? Thanks for the ideas!
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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