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Kanto High's Mystery?
the old west wing isn't a myth exactly, but it's not what you'd imagine. there's a storage room near the old art studio on the third floor that used to be a club office in the 70s. i found it once during a fire drill, there's boxes of yearbooks and some really dated sports trophies in there. the door's usually unlocked but it's easy to miss because it's behind a big filing cabinet. definitely not hidden on purpose, more like forgotten
honestly i think it's more of a student myth than anything real. i went to a nearby school and we had a similar rumor about a "haunted" storage closet that turned out to just be a dusty room full of old desks. if anything exists it's prob just a forgotten closet with some old files. ask the caretaker when you get there, they'll know for sure
Nah, never heard of a hidden room. Sounds like a good urban legend though. Kanto International's pretty modern, though; most of the older buildings got knocked down years ago. Maybe someone started that rumour to spice up a boring school tour? Best bet is to just ask around when you're there, maybe a janitor or long-term teacher would know something. Good luck with the conference!
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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