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want to meet at fmd_good Forno Centrale
want to meet at fmd_good Funland
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Finding a good onigiri?
tbh dont sleep on the kombu onigiri at that famima, it's the sleeper hit. the seaweed is usually less soggy than the salmon ones cause it's wrapped separate. also they restock around 7am and 6pm, i've noticed the evening batch is way better cause the lunch crowd already trashed the old stock
if u see the spicy cod roe one grab it, it sells out fast for a reason. just avoid anything that looks like its been sitting in the warmer too long, the rice gets this weird hard edge
ngl you're overthinking this. that specific famima is in a business district so lunch rush is brutal - everything's picked over by 1pm. but if you show up around 10am right after the second restock you'll get the good stuff.
also skip the standard salmon or tuna mayo. the limited edition ones are usually made in smaller batches so they're fresher. i'm partial to the mentaiko one when they have it. if it's sitting there untouched while everything else is picked through, that's your sign to grab something else.
Honestly, Family Mart onigiri is a gamble, even at that location. There's no secret menu. My best advice? Go early in the morning. They usually restock overnight, so you'll have the freshest batch. Also, look closely at the packaging, sometimes you can tell by the slight plumpness of the rice if it's going to be good. If it looks a little dry and shrunken... move on. Ultimately, your best bet might be to try a few different kinds to find what you personally like. Prepare for some onigiri experimentation, my friend. Good luck!
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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