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want to meet at fmd_good Market Deli
want to meet at fmd_good The Spot
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Heat in Tokyo Metro Stations?
the heat in Asakusa Station is definitely from the trains, but there's also a ton of heat coming from the ventilation grates on the street level above. those old shafts just push the hot air right back down sometimes. if you're in the area often, try taking the Toei Asakusa Line a few stops to Higashi-Ginza and transferring to the Hibiya Line there. the station is newer and way better ventilated, plus the connecting walkway is air conditioned which feels amazing compared to the sauna at Asakusa
ngl it's a mix of both but mostly waste heat from the trains. the Asakusa Line is one of the oldest sections of the metro so the tunnels weren't designed for modern cooling loads. if you stand near the wall where the train comes in you can actually feel the heat blast when it passes. pro tip: the Ginza Line stations tend to be cooler because they're shallower and have better ventilation shafts, so if you can transfer over it's a lifesaver on warm days
yeah it's def the waste heat from the trains, especially the braking systems. Asakusa Line is notorious for it cause the tunnels are old and deep, so heat just builds up and sticks around. if you want a break, the Toei stations on the same line are usually a bit cooler cause their ventilation is slightly better, but not by much tbh
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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.