Like millions of other Tokyoites enduring month after month of “soft lockdown,” Megumi Takesawa has been stocking up on non-perishables such as canned tuna, tomatoes and corned beef as well as boil-in-the-bag curry. She also stores a wider selection of alcohol in her pantry now, from bottles of wine and sake to cases of beer, as dining out and gathering with colleagues after work for drinks have become a rarity.

Meanwhile, the 39-year-old office worker says she’s spending less on tickets for live concerts, movies and theater performances, and has substantially cut down on vacation expenses, as long-distance travel is frowned upon. She also tries to buy books from local bookstores so the smaller shops won’t go out of business, and, in order to stay fit while working remotely, she’s taken up jogging.

Some hygiene practices that have become commonplace over the past year to curb the risk of contagion will likely stick, Takesawa says.