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Shinjuku 7-Eleven Enigma
Dude, that 7-Eleven is a black hole. I once saw a guy buy a full-sized, inflatable sumo wrestler there. Seriously. He wrestled it in the street for like, five minutes before some cops showed up. That's my weirdest 7-Eleven story, hands down. And yes, it was the one by the Godzilla head. It's the only explanation for why such a thing happened. I should of filmed it.
oh man, that place is a trip. i once found a little vending machine inside that sells full-sized hot dogs, like the kind with the bun and everything, but they're in a sealed can and you have to heat them up in the microwave they have by the registers. i bought one just to see what happened and honestly it was surprisingly decent. also saw a guy buy a single, very expensive bottle of sake that was shaped like a cat. he just walked out holding it like a trophy. that 7-eleven is basically a museum of japanese convenience store culture.
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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