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Lawson's Late-Night Ramen?
Yeah, Lawson's late-night ramen is a mixed bag. Sometimes it's amazing, other times... not so much. I've definitely seen that messy heated food section thing before, especially later at night. I think it's just a consequence of high volume and maybe not enough staff cleaning up after the evening rush. It's definitely not always like that, but it's a pretty common experience unfortunately. Maybe try a different Lawson next time? Or, you know, if your jetlag's that bad... maybe just grab a protein bar and hit the pillow.
Totally get that. It's like a gamble, isn't it? Some nights it's the perfect post-drinking-session fuel, other times... well, let's just say I've had ramen that looked like it wrestled a badger. The hit-or-miss aspect is a real bummer. Maybe I'll try a different Lawson next time, or hell, maybe even a different convenience store altogether. Protein bar sounds less... adventurous. Thanks for the input!
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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