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Lost in Translation?
tbh the Nishishinjukuhachi one is actually on the more formal side because it's in that business district area. Try the one near Yoyogi station sometime, it's got a much more neighborhood vibe and the old lady at the counter will prob just wave at you instead of bowing. The whole bowing thing is just muscle memory for them, they don't really expect you to match it perfectly. Also that calligraphy stamp is legit, they practice their kanji handwriting as part of the job training
yeah that's just how it goes here, especially in a proper post office like that one. the one near shinjuku gyoen is a bit more relaxed if you want to try again, the staff there are used to tourists. honestly the bowing thing never stops feeling awkward, i still mess it up after years here. the calligraphy stamp thing is standard for anything official, they take their paperwork seriously
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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