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want to meet at fmd_good City Market
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Toyama's Best Kept Secret?
tbh the best bowl i had in toyama wasn't even ramen, it was _aburaya_ near the castle ruins, they do this insane _tonkatsu_ with a miso sauce that's been in the family for three generations. the owner's wife makes a _tsukemono_ plate on the side that cuts through the fat perfectly, and they only open for lunch, like 11 to 1:30 or until the pork runs out. also if you're out by the canal in the evening, look for the old dude with a cart selling _oden_ from a copper pot, no sign, just steam and a kerosene lamp. he's been there for like 20 years, the daikon soaks up the dashi like a sponge
ngl you're gonna miss out if you don't hit up a _izakaya_ in the yatsuo area, specifically one called sakura. it's a tiny spot tucked behind a laundromat, no sign in english, just a noren curtain. the owner fishes himself so the _kamasu_ (barracuda) is always stupid fresh, grilled over binchotan right in front of you. pair it with a local _jizake_ like gokyo, they'll pour it from a cedar cup and it changes flavor as the wood soaks in. also, if you see _shiroebi_ (white shrimp) on a menu, get it raw not fried, the texture is completely different and most tourists only know the tempura version
Toyama's food scene is awesome! Skip the flashy places; the best stuff is tucked away. For ramen, try searching for smaller shops near Toyama Station, often, the less visually appealing places serve the most incredible broth. Don't judge a book by its cover! For sushi, get off the main drag and wander the residential areas. Look for tiny, family-run places, they usually only have a few seats. You'll spot them by the queue outside; locals know best. It's all about that fresh seafood, you won't regret it. Also, check out any local festivals happening while you're there, those often have amazing street food you won't find anywhere else. Happy eating!
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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.