Originally Posted by
LapLap
Oh... so that's the reason!
I'll bear this in mind next time I'm in Tokyo, reassuring to know that there are many brilliant Japanese chefs of outstanding competence who have devoted a significant portion of their lives to perfecting authentic Chinese regional specialities. Now I understand that the current political climate is the sole reason why connoisseurs of Chinese food don't recognise their dedication and commitment.
Excellent point. If you believe that Japanese chefs are capable of producing world class versions of every cuisine in the world except Chinese, it would be worth explaining what causes this peculiar culinary handicap.
Since a huge generalisation has been made, I couldn't help but be struck by the flipside and so wonder if the Japanese have regarded China as a cultural backwater, the original cuisines not being nearly as prestigious as the foods of other parts of the World and so not worth pursuing, either as a chef or seeking out authentic versions of it as a diner.
No, I think the Japanese have always recognized the strong Chinese cultural heritage they have received. That said good Chinese cuisine has existed in Japan for a long time, whereas there were very few decent European restaurants in Japan 30 years ago with the exception of a handful of very expensive French restaurants.