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Finding the Perfect Onigiri
Haha, I feel you. That Family Mart onigiri selection is a trap. Seriously, it's like they deliberately arrange them to maximize decision paralysis. There's no single "best", it's totally subjective. But if I had to pick one based on sheer popularity (judging by how quickly certain ones disappear), I'd say the salmon or tuna mayo are usually solid bets. They're classics for a reason. You should of just grabbed one of each of those and called it a day. Next time, maybe try a different convenience store entirely -- sometimes their selections vary slightly, and you might find a hidden gem (although I said not to mention hidden gems but still). Good luck on your next onigiri adventure!
The Takano Nishishinjuku branch is a bit of a gamble anyway since it sits between the station and the hospital crowd, so stock shifts fast depending on the time of day. If you go before 8am you'll catch the konbini's own-brand mentaiko and the grilled salmon, but by evening it's mostly the heavier stuff like tuna mayo and karaage that nobody wanted at lunch. My honest pick there is the mentaiko butter, it's salty enough that you don't need soy sauce and it holds up if you're eating it on the Yamanote. Next time just watch which tray the staff refill first, that's usually your answer.
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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