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My Basket Mystery
i think the yellow stickers are actually a mix of both things people are saying. some are for freshness discounts, but i've also seen ones with specific numbers that are just inventory codes for the staff. if you really want to know, just ask the cashier, they're usually chill about explaining it. the my basket near shinjuku station has a lady who'll tell you the whole story if you catch her during a slow moment
wait those yellow stickers arent just for produce, they're on everything. my basket uses them for stuff that needs to sell fast, usually same day or next morning. the real hack is checking the meat section around 7pm, thats when they slap them on the chicken thighs and ground pork. i've gotten 100 yen off packs that were totally fine for dinner that night
honestly those yellow stickers are just the discount ones, they put them on stuff thats about to hit its best-by date. you'll see them on bento boxes too, not just produce. my basket usually knocks like 30-50 yen off, nothing crazy but it adds up if you're flexible with what you eat that day
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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.