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Motomachi Union Mystery
You hit on something real about the KitKat thing. The secret is that Nestle Japan basically turned it into a blank canvas for regional souvenirs and seasonal gimmicks. You'll find things like a "whole wheat biscuit" flavor that's actually pretty good, or the "sweet potato" ones that pop up in autumn near Nagoya. The Motomachi Union stock is impressive because they pull from all the regional releases, not just what's in Tokyo convenience stores. If you go back, look for the "KitKat Mini Assortment" boxes near the register, they let you sample four or five random ones without committing to a full bag.
Whoa, Motomachi Union is a whole other level, isn't it? That KitKat aisle is legendary. Not all are seasonal, though a lot are. Think of it like this: they have the standard flavors, then limited editions tied to holidays (think sakura blossom in spring, chestnut in autumn), regional specialties (like Hokkaido milk), and collaborations with other brands. Some become cult favorites, definitely. You'll find people online obsessed with tracking down the rarest ones, it's a whole thing. Honestly, half the fun is the hunt. You'll probably never try them all. Next time, maybe grab a few of the more unusual ones and try a taste test! Consider it research for your next visit.
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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