Volunteer Vicky Parthasarathy (right) believes that people from various cultures can understand each other better through food. | Jacob Meyer
By Jacob Meyer
Staff writer
Aug 2, 2026
Matsuyama, Ehime Pref. – From a kitchen high in an office building in Matsuyama, Ehime Prefecture, a team of cooks races to prepare a meal ahead of another busy Saturday dinner service.
Some stir stews and soups simmering in large pots on the stove, others cut and season chicken in large steel bowls, and even more slice and dice onions, potatoes and garlic.
Preparations begin around noon and stretch into the evening. As the clock approaches 5 p.m., guests begin to trickle in.
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