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want to meet at fmd_good Funland
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Kanto High School Mystery?
Honestly, I've lived here five years and never heard that one. Most of those old school stories turn out to be some janitor locking a room and kids letting their imaginations run wild. You might have better luck asking the groundskeeper if you see them, they usually know the real boring reason.
lived in setagaya for a bit and my neighbor's kid goes there. he said the abandoned wing is just an old science block they closed after a chemical spill in the 90s, nothing supernatural. but the real creep factor is the basement boiler room, apparently the pipes make these weird groaning sounds at night. might be worth checking out if you're done with the conference early
Ah, the Kanto International ghost story. I've actually heard that one. It's mostly just a local rumor that got passed around, I think some drama club kids started it ages ago as a prank. The wing was sealed off for earthquake reinforcement work, nothing spooky. Good luck with the conference, those stained glass windows are really something in the afternoon light.
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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.