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From: "Ryan Ginstrom" <ginstrom@hotmail.com>
Newsgroups: fj.life.in-japan
Subject: Re: Is it just me...
Date: Wed, 16 Feb 2005 10:04:40 +0900
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"Danny Wilde" <fuzakenbo@hotmail.com> wrote in message
news:cuttnm$ct3$1@ml.accsnet.ne.jp...
> I don't know where "tm" comes from, but American bacon is usually just a
> slice of fat with hardly any meat. Presumably if he's American, he wants a
> slice of pork without any meat, just fat?

Actually, bacon is an area where your average Japanese offering falls pretty
short. You go to the supermarket and look for bacon, and all you are likely
to find is a ham-like substance that looks suspiciously like it has been
chopped and reconstituted.

There are places in Japan where you can mail order some real-live cured
bacon, like
http://www.tonden.com/gold/item/bacon/400s.html
http://someplace-else.com/select/bacon.html

But your garden variety Japanese supermarket bacon sucks big time. That's
why I was so pleasantly surprised when I moved to Okinawa. Here, in just
about any supermarket you can buy actual, hand-cured bacon, either by the
side or pre-sliced and sold hakari-uri. And the taste is fantastic -- like
what Americans used to eat in the 50s or earlier. Piggy bliss.

-- 
Regards,
Ryan Ginstrom
ryang@gol.com