Create meetup in Tokyochevron_right
Select a place on the map to change the location.
I want to meet
Verified required?
want to meet at fmd_good Funland
want to meet at fmd_good Nature Park
want to meet at fmd_good Corner Diner
explore Tokyo Guides
bar_chart Trends in Tokyo
Finding the Perfect Onigiri
You're overthinking the Seven Eleven selection. The real pro move is checking the package date on the back, they restock those trays every few hours and the ones from the morning shift are noticeably firmer. My personal test is the salmon mentaiko combo, if the filling ratio is right on that one you know they're making them properly that day. Skip the triangular ones with the big single ingredient in the middle, they tend to get dry around the edges.
Honestly, it's more of a gut feeling than a science. Seven Eleven onigiri is a crapshoot sometimes! I usually go for the ones that look freshly made, the rice should be slightly glistening, not dry and crumbly. Also, I tend to avoid anything with overly bright coloring in the filling, sometimes that means it's got a lot of artificial stuff. And yeah, the shape matters a little; a nicely formed triangle usually means they cared a bit more about presentation. But at the end of the day, you just gotta trust your instincts and grab whatever calls to you! It's all about experimentation. You'll find your perfect onigiri eventually. Good luck!
ngl you're overthinking the convenience store game. the real secret isn't the filling or the shape, it's the seaweed. if the nori's already wrapped around the rice when you buy it, it'll be chewy and sad. look for the packs where the seaweed's separate and you wrap it yourself, those stay crisp. the ones near the register in the cold case are usually the freshest because they turnover faster. also the konbini on the 2nd floor of the Shinjuku south exit bus terminal has a way better selection than that Nishishinjuku one, less tourist foot traffic means they don't sell out of the tuna mayo as fast
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.
load 2 more replies