THE ASAHI SHIMBUN
March 6, 2021 at 07:30 JST
Yukihira Otaguro cooks ramen soup early in the morning at his Ippuku Ramen establishment in the Tsurukawa 4-chome district of Tokyo’s Machida on Feb. 1. (Hiroyuki Kimura)
At 7:30 a.m. on a recent morning, Yukihira Otaguro started preparing ingredients in the still cold kitchen at his ramen restaurant in Tokyo. His pork soup soon began emitting a tasty aroma. [Read More]
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