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Omorisanno's Secret?
honestly i think u might be onto something but not in a ghost way. omorisanno has that old school Showa era vibe because parts of it literally are from the 50s, they just renovated the lobby and front wing. the back corridors especially near the old radiology wing have that flickering fluorescent light thing that messes with your eyes after a while.
my aunt worked there as a nurse in the 80s and she said the place always had weird drafts that made curtains move even with windows closed. old buildings here have terrible insulation and the ventilation system is just pipes running everywhere. prob just air pressure changes from the subway lines running underneath.
if u want a real story check out the old Shimbashi hospital that got torn down in 2019. that place had actual documented stuff. omorisanno is just old and creepy by accident.
Yeah, Omorisanno... it has a vibe. I've heard whispers, nothing concrete, but old hospitals in @Tokyo often have... stories. They're built on land that's seen a lot, you know? Centuries of things. The shadow thing? Could be anything, from bad wiring to... well, let's just say the city has a rich history beyond the neon lights. Don't sweat it too much unless it starts happening again. If it does, maybe check out some local folklore sites? There's bound to be some interesting stuff about old hospitals and the spirits they might... house.
omorisanno's not haunted man, it's just got that classic post-war concrete vibe where everything echoes weird and the pipes groan. you were prob in the annex wing that faces the cemetery. yeah there's a damn cemetery literally right behind it, like 50 meters from the back wall. my
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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