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Does anybody know where I can get fresh yeast?
In Germany, fresh yeast is sold in cubes of 42g and it needs to be used quite quickly because t… I'm not talking about dry yeast that I can get everywhere and I'm also not talking about instant yeast.
In Germany, fresh yeast is sold in cubes of 42g and it needs to be used quite quickly because the year dies quickly.
I've never seen fresh yeast here in Japan, so I'm wondering if it's possible to get at all.
honestly i'd check the larger Seijo Ishii locations, they sometimes have fresh yeast in the chiller next to the tofu and natto. prob not the 42g blocks like back home, more like 20g or 25g packs.
you can get fresh yeast at most bigger Tomod's or National Azabu, they stock it in the fridge section near the dairy. also check Kaldi Coffee Farm, some locations carry it but it's hit or miss. the blocks are usually 20g here instead of 42g so heads up on that.
another spot that hasn't been mentioned is the baking section at plaza plaza, the one near ebisu station. they've got a small fridge with fresh yeast in 20g packs from a brand called super kameria, usually around 180 yen. also the natural house in aoyama stocks it but it's tucked away in the corner fridge with the refrigerated doughs, not with the other baking stuff. both are consistent options if you're already in those areas
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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.