THE ASAHI SHIMBUN
March 6, 2021 at 07:30 JST
A male customer grills meat in the morning at the Yakiniku Like Kobe Sannomiya outlet in Kobe’s Chuo Ward on Jan. 27. (Tatsuo Kanai)
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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