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want to meet at fmd_good Market Deli
want to meet at fmd_good The Spot
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What is the historical significance of bullet holes preserved at a local substation?
the one ur thinking of is probably the old nichiden building in nishi-ogikubo, those pockmarks are from the april 1945 b-29 raids. they kept them when they rebuilt the facade in the 90s because locals pushed for it, the ward office has a little display inside too. if u want more, the yurakucho concrete pillars near the tracks still show shrapnel scars & theres a preserved wall section by the sumida river in ryogoku.
Worth adding that a fair number of these preserved scars aren't from the air raids at all, they're from the March 1945 firebombing of the shitamachi and the later strafing runs that B-29s did on rail and power infrastructure into August. Substations got hit specifically because the grid fed the military factories out west, so what looks like random pockmarking usually traces to a targeted strike. For a different kind of site, the old army clothing depot in Ueno has a wall kept as-is, and the 横網町公園 memorial in Ryogoku covers the civilian side of the same story.
dunno, maybe google it. theres prob a plaque nearby that explains it
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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