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The Secret Behind the Meat Grilling Boom in Japan
- Ample restaurant ventilation helps to allay infection concerns
- Dining establishments have been hardest hit by pandemic
An employee grills a piece of meat at Yakiniku King restaurant.
Source: The Monogatari Corp.Indoor grilling isn’t a new concept, but in the pandemic era, it can make the difference between a restaurant surviving or closing its doors.
Good ventilation is turning into a secret weapon for Japan’s yakiniku, or “grilled-meat” restaurants, where customers cook raw ingredients such as cuts of beef shoulder, pork belly and vegetables at the table.