With restaurants on the back burner, home cook takes on new meaning Sorry, but your browser needs Javascript to use this site. If you re not sure how to activate it, please refer to this site: https://www.enable-javascript.com/
Cooking together: Yasushi Kubo, who shares a kitchen with other chefs from several businesses, makes an onigiri (rice ball) for his shop Shokunomori in Osaka, western Japan. | KYODO
Kyodo Feb 6, 2021
The coronavirus pandemic has triggered a major shift away from restaurant dining, leaving many chefs in Japan out of work and looking to devise ways to stay in business with their normal clientele reluctant to venture out.
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