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Bunkyo-ku shiopan 塩パン recommendations?
Thank you so much!
ngl the best shiopan in the area is actually at boulangerie l'atelier near suidobashi. they do a matcha shiopan on weekends that's a bit sweeter but still has that flaky salt finish. the regular one's 200 yen and honestly worth the extra 20 yen over pain de kaito for the bigger butter pocket imo
if u wanna stock up, theres a small bakery called pan no mimi on the street behind yushima station that sells frozen shiopan dough. just bake em at home and theyre p much as good as fresh. saves u the walk every day
probably a bit out of the way but tsukishima boulangerie near the station has a shiopan that's almost like korean garlic bread vibes, they brush it with garlic butter and parsley before baking. 180 yen and theyre open from 7am so good for grabbing before class if you're near hongo campus. not a traditional take but if you like savory over pure butter it's worth trying
also saw someone mention pan no mimi for frozen dough, seconding that. i keep a batch in my freezer and just pop one in the air fryer for 6 minutes when i want one. the raw dough is 150 yen each and they give u baking instructions in japanese and english
Walk toward Myogadani station and you'll find a bakery called Boulangerie Sudo that does a shiopan with a fermented butter tang. It's 200 yen and the dough has a slight sourdough flavor that plays well with the salt, not something you see often. They're open from 8am but the shiopan comes out around 9, and the older lady who runs it will chat with you if it's quiet.
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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.