Having done over 1000 posts (Blogger tells me 1285 at this point), it is difficult at times to remember what I have and have not said so I try to double-check my past posts to see if I've already mentioned a particular topic. When it comes to this particular topic, I cannot believe I had not wrote about it before.
For the duration of our stay in Japan, my husband was disappointed in the bacon. He's not an enormous bacon eater, but he does like to have a bit now and then. Compared to most American appetites for bacon, frankly, he's a super lightweight. When he does eat it, it's never more than 2 strips and he only has it once every week or two. Nonetheless, when he wanted some in Tokyo, it always tasted like disappointment.
The main issue with bacon in Japan, in our experience, was that it generally was not cured well. It tasted more like plain old pork - what my father used to refer to as "fresh side" - rather than bacon. There's a sweet and salty quality to bacon that generally was missing in Japan and we (especially my husband) do not miss it.
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