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want to meet at fmd_good Glaze
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Okubo Elementary's Secret?
okubo elementary is right by okubo park so that's prob where the kids hang out after school. the park itself has a small pond and some old cherry trees, not massive like your grandpa's but decent. there's also a tiny shrine tucked behind the school, like a 2-minute walk, with a few stone paths that feel kinda secret. nobody really goes there except locals.
Yeah the shrine behind the school is pretty quiet, but tbh theres a tiny old kashiya shop two blocks west that's been there since the 70s. Kids used to buy candy there after class. Not exactly secret but it's got that nostalgic vibe your grandpa might
Honestly, I doubt Okubo Elementary has secret passages or anything like that. It's probably pretty standard. Most elementary schools in @Tokyo are pretty tightly packed and managed. Your grandpa's rural school sounds way more idyllic. Maybe try looking into local parks near Okubo instead? They often have amazing hidden corners and are generally much more open to exploration. Good luck with your trip!
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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