Create meetup in Tokyochevron_right
Select a place on the map to change the location.
I want to meet
Verified required?
want to meet at fmd_good Brew Lab
want to meet at fmd_good Vintage Avenue
want to meet at fmd_good Local House
explore Tokyo Guides
bar_chart Trends in Tokyo
Why is nobody talking about the terrible air quality coming from the Iwojima volcano?
i think the thing people miss is that iwo jima actually has a different volcano now - fukutoku-okanoba put on a show in 2021 and created a whole new island but thats even farther away. tokyo's air quality issues are real but theyre more about the concrete jungle trapping pollution than some distant pacific volcano. check the shinjuku gyoen air quality monitor if you want proof, its been reading fine all week
winds in tokyo are mostly westerlies so air from iwo jima would have to loop around the entire pacific to hit us. not happening. the real air quality story here is the summer heat trapping ozone near the ground, that's what makes my eyes sting walking through akihabara in august. check the jma's volcanic ash forecast if you want proof, they show the plume drifting southeast every time
yeah i think the op is repeating something they saw on twitter tbh. tokyo's air quality is monitored by the bureau of environment at like 120 stations across the city and none of them show volcanic sulfur spikes from iwo jima. the real culprit for bad air days here is usually the seasonal PM2.5 drifting over from the continent or just traffic congestion around the shuto expressway. if you want to check for yourself the tokyo kankyo site has realtime data for your ward
load 7 more replies
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.