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 Market Square
want to meet at fmd_good The Spot
explore Tokyo Guides
bar_chart Trends in Tokyo
Is there anyone here studying at the University of Tokyo at the Earth Sciences department for a master's degree who can tell me how busy their course schedule is? Do you have time to work?
a lot of it comes down to whether you pick a field-heavy or lab-heavy subfield. the structural geology and volcanology people are gone for weeks at a time, while the geoinformatics folks barely leave hongo. if you want steady work, aim for a computational project, you can do that from anywhere and your advisor wont care as much about when you're at your desk
honestly the earth science schedule really depends on which lab you end up in. some professors are super hands off and only expect you to show up for seminars and submit progress reports, so you could easily work 20 hours a week. others treat it like a 9-7 job with mandatory daily presence. the field trips are the real time sink, like the week-long ones to kyushu or hokkaido where you're totally offline. if you're looking for steady part-time work, aim for evening stuff in yushima or ueno, the konbini near hongo-sanchome station is always hiring students and they're flexible with late shifts
i know a couple people in that dept at hongo campus. the first year is pretty packed with seminars and field trips, you're prob looking at 9-5 most weekdays. second year lightens up though, especially if your advisor is chill about lab work timing. some ppl do part-time tutoring or data entry on the side, but a real job with set hours would be tough during term.
load 6 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.