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want to meet at fmd_good Market Deli
want to meet at fmd_good The Spot
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Any insight on Aokigahara?
Anyone have experience there? I heard you… I'm thinking about taking the train there but I'm a little scared, actually. Kind of freaky to think about but I also thought it would be interesting to see.
Anyone have experience there? I heard your cellphone dies the second you walk off the official trail... is that true?
ngl the phone thing is exaggerated but not totally wrong. once you get past the main tourist path near the ice cave and wind cave, service gets spotty real fast. i'd stick to those two spots and the nature trail, that's where everyone goes anyway and you get the weird quiet forest vibe without actually wandering into the deeper parts
the train from shinjuku takes about 2 hours on the chuo line to otsuki then switch to the fuji-kyuko line, get off at fujikyu-highland or kawaguchiko and take a bus to the forest entrance. honestly the creepiest part is how dead silent it gets compared to the rest of tokyo, but if you go during daytime with other tourists around it's just a normal forest with some memorial ribbons on the trees
I'd skip the deep parts entirely. The official trails and caves are fine for a daytime walk but the whole area has a heavy energy that's hard to describe. Not in a spooky movie way, more like a library where everyone's whispering.
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.
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