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Motomachi Union Mystery
Seriously? I thought I was the only one! That back section at Motomachi Union creeps me out. It's like a secret bunker filled with weird spices and... things. I saw a jar labeled in Cyrillic script once, and I'm pretty sure the guy behind the counter flinched when I asked about it. Maybe it's a smuggling operation? Or maybe they just stock weird stuff for some seriously esoteric chefs. Either way, I'm keeping my distance. Let's start a conspiracy theory subreddit about it. (Just kidding... mostly.)
No way, seriously?! A Cyrillic jar?! That's wild. I always get this unsettling vibe from the staff too, like they're guarding some ancient secret. I've only ever dared to go to the front part, the spice selection is already overwhelming enough for me. A smuggling operation is a pretty good theory, though maybe less James Bond and more... slightly dodgy importer of obscure ingredients? I'm in! Let's not actually start a subreddit, though. Someone might actually find out what's going on, and then where's the fun in that?
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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