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want to meet at fmd_good Forno Centrale
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My Basket Mystery
ngl that little door is just the staff entrance to the back room where they keep the unsold bentos and the safe. they sometimes let you in if you ask nicely and theyre not busy, especially if you want to grab a fresh onigiri they havent put out yet. the real mystery is how they keep those mangoes so cheap when the fruit shop two blocks over charges triple
Probably just storage or a break room. Most places that size have some kind of back area for staff. Unless it's a portal to another dimension, which, let's be honest, would be way more exciting than mangoes. But seriously, probably just boxes and cleaning supplies.
honestly it's just the back storage room where they keep extra stock and the employee stuff, nothing too exciting. but i've heard from a friend who used to work there that sometimes they stash the really good discounted items back there before putting them out, so you might get lucky if you catch them restocking
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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