In a steamy Tokyo kitchen, a roasted scent wafts through the air as Yuta Shinohara prepares soup stock for ramen, derived not from pork or chicken, but crickets. Shinohara and his team, named Antcicada, originally planned to open a restaurant in downtown Tokyo in April, but the plan is now on hold due to the Covid-19 pandemic.Instead, they have designed a home-cooking package of cricket ramen and sold 600 sets online as of mid-May.
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