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want to meet at fmd_good Forno Centrale
want to meet at fmd_good Funland
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Motomachi Union Mystery
i swear they design that place to be confusing on purpose. the second floor has a weird dead end near the household goods that loops back on itself, i've hit that wall like three times. best bet is to just ask one of the old guys restocking the veggies, they know every hidden corner
lol you're not alone, that place is infamous for it. the trick is to use the store directory by the entrance, it's a digital screen you can tap to find aisles. i learned that after my third visit when i gave up trying to find mirin and just asked a stocker. also weekdays around 10am are way calmer, weekends are a zoo
just a heads up, the soy sauce aisle moves depending on the season. in summer they push the light shoyu closer to the produce section on the first floor, winter it's near the hot pot ingredients. i've been going there for years and still double check the digital directory by the registers before i start hunting. also if you really get stuck, the older staff near the fish counter know the layout better than anyone
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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.