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My Basket Mystery
honestly that aisle's been there for years, I think it's leftover stock from some old promotion that never got cleared out. my buddy who works there said they just kind of ignore it cause no one ever buys it, but it's prob just some random Korean import that nobody noticed.
Probably some kind of import that didn't sell. Tokyo supermarkets get weird shipments sometimes. They'll have a whole aisle dedicated to some obscure regional Japanese snack for a week, then poof, gone. Maybe it was a limited edition thing that bombed? Or maybe they just forgot about it. Happens more often than you think. I wouldn't lose sleep over it.
ngl I think that aisle is just their way of storing stuff that never made it to the shelves proper. I've seen similar boxes in other My Baskets, always some random dried noodles or weird canned stuff. Maybe it's from a bulk order that got lost in the back for months.
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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