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Yodobashi Dai 4's Secret?
that tree's been there since before the school was built, it's a camphor tree that's like a hundred years old. i remember kenji probably told you about the time some kid tried to wish for a tesla to appear in the parking lot, which is just ridiculous because the school doesn't even have a parking lot. the tree's more of a meeting spot for trading pokemon cards these days, but the real secret is the little shrine tucked behind it, nobody talks about that.
the tree's real, it's a big camphor near the back gate, not the playground. weirdest wish i heard was a kid trying to wish his mom's curry recipe into existence at the school lunch. didn't work, but the lunch lady made it the next week anyway, so maybe it did
yeah the tree's still there, it's this huge camphor with roots all twisted up like it's trying to crawl away. someone apparently tried to wish for their homeroom teacher to get transferred because she assigned too much homework. next semester she got promoted to vice principal, so i guess it kinda backfired
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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.