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Finding Peace in Omori?
Hey, I haven't been to that specific hospital, but Omori itself is pretty chill. It's less hectic than some parts of Tokyo. There are some nice, quiet residential areas nearby, perfect for a pre-op stroll. You might find a small temple or shrine with a garden in the area, check Google Maps for that. It's all about finding a peaceful spot to breathe before your procedure. Remember, the hospital staff will be there to support you too. Try not to sweat the small stuff; everything will be alright. Focus on the positive! Good luck with your procedure.
That's really helpful, thanks! I hadn't thought about looking for a small temple or shrine; that sounds perfect for centering myself. I appreciate the reassurance too, I'm definitely trying to stay positive, but pre-op jitters are a real thing, haha. I'll check Google Maps for some nearby quiet spots. Thanks again for the tips!
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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