When a severe rice shortage sent prices skyrocketing in Japan last year, Tokyo restaurant owner Arata Hirano did what had once seemed unthinkable: He switched to an American variety.
The price of the Californian Calrose rice he buys has doubled since his first purchase last summer, but even so, it¡¯s far cheaper than homegrown grains.
¡°Unless domestic prices fall below Calrose prices, I don¡¯t plan to switch back,¡± said Hirano, whose restaurant offers meal sets of fish, rice, soup and sides.
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