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It's been 15 years since I lived in Japan, but IIRC it was on average among the cheapest foods there (as it is pretty much everywhere in Asia).

Low cost ingredients, easy/fast to make, possible to cook bulk "batch" in large pot etc.

It’s not easy to make. The broth is rich and takes a lot of time and skill.

I stand corrected. I probably then saw just the last steps and chef was using previously made broth.