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Finding the perfect onigiri
ngl the tuna mayo one is the classic for a reason but if you want smth different try the spicy cod roe (mentaiko) wrapped in a little sheet of nori, it's messy but worth it. also keep an eye out for the seasonal stuff like sakura shrimp in spring, they switch it up every few months at famima
honestly skip the famima onigiri for a bit and hit up the 7-11 across the street from Takano Nishishinjuku instead. their konbu and spicy mentaiko combo is way better imo, plus they have those triangular ones with the crispy nori that's actually separate so it doesn't get soggy. famima's good but 7-11's rice texture is just a little softer and fluffier, prob because they rotate stock faster at that location since it's right by the station
if you're going all out on famima onigiri dont sleep on the grilled salmon belly one, it's way richer than the regular salmon. also the spicy cod roe with mayo is prob the messiest but best combo there, just grab extra napkins
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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.