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want to meet at fmd_good Funland
want to meet at fmd_good Nature Park
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Shinjuku Midnight Snack Run
Honestly, Seven Eleven ramen is... a gamble. Even the "least adventurous" options can be a bit hit-or-miss. Your best bet is probably to look for something with a picture that looks fairly standard, maybe a soy sauce-based one, avoid anything with bright red coloring (often signifies extra spice). If they have a description in English, scan that too. But be prepared for it to still be... different than what you might expect from a ramen shop. Lower your expectations, and you might be pleasantly surprised. It's a midnight snack, after all, not a Michelin-star meal.
ngl the safest bet at that specific 7-11 is the nissin "raoh" soy sauce flavor. it's like the most basic, no frills ramen you can get, super mild and nothing weird in it. just warm water and eat
Just grab the regular tonkotsu if they have it. Hard to mess that one up.
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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