Don't we have bigger problems?
Oct 31, 2006 | 11:12 pm
#1
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Don't we have bigger problems?
Like NK, China, economy.....?
Link.
Originally Posted by Nikkei
Govt To Certify 'Authentic' Japan Restaurants Abroad
TOKYO --The government will from fiscal 2007 introduce a new system for certifying the quality of food and service provided at Japanese restaurants operating abroad, it was learned Wednesday.
An increasing number of eateries overseas are trying to ride the Japanese cuisine boom while providing food and service that is far from authentic or otherwise substandard. The government believes that issuing special certifications to restaurants that meet certain quality conditions will make it easier for diners to identify "real" Japanese restaurants.
It also hopes the new system will help promote exports of agricultural products by making foreign consumers more aware of quality Japanese foods....
Panel discussion will focus on three items: setting standards for service as well as what percentage of Japanese-made food materials should be contained in menus and how to prepare them; selecting countries and cities to be covered by the system; and determining whether a public or private organization should issue the certifications.
TOKYO --The government will from fiscal 2007 introduce a new system for certifying the quality of food and service provided at Japanese restaurants operating abroad, it was learned Wednesday.
An increasing number of eateries overseas are trying to ride the Japanese cuisine boom while providing food and service that is far from authentic or otherwise substandard. The government believes that issuing special certifications to restaurants that meet certain quality conditions will make it easier for diners to identify "real" Japanese restaurants.
It also hopes the new system will help promote exports of agricultural products by making foreign consumers more aware of quality Japanese foods....
Panel discussion will focus on three items: setting standards for service as well as what percentage of Japanese-made food materials should be contained in menus and how to prepare them; selecting countries and cities to be covered by the system; and determining whether a public or private organization should issue the certifications.
Oct 31, 2006 | 11:28 pm
#2
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Hope that goes both ways.
My colleagues had the misfortune to pick these menu items on a recent ANA flight in C:
Seafood paella Valencia (sic - should have been ValenciANA, but it's understandable that they wanted to remove their name from the dish
and
Warm chorizo Yorkshire pudding with creamy blue cheese sauce
Both were pretty disgusting ("the paella tasted like it was made by Vesta" was the verdict).
As a Spaniard, I was appalled.
To be fair, my own choice of 'Smoked salmon and scallop tartare with creamy black pepper cheese' and 'Bell pepper tart tricolor with creamy pesto' were rather nice.
My colleagues had the misfortune to pick these menu items on a recent ANA flight in C:
Seafood paella Valencia (sic - should have been ValenciANA, but it's understandable that they wanted to remove their name from the dish
and Warm chorizo Yorkshire pudding with creamy blue cheese sauce
Both were pretty disgusting ("the paella tasted like it was made by Vesta" was the verdict).
As a Spaniard, I was appalled.
To be fair, my own choice of 'Smoked salmon and scallop tartare with creamy black pepper cheese' and 'Bell pepper tart tricolor with creamy pesto' were rather nice.
Nov 1, 2006 | 8:13 pm
#3
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FWIW, while eating Sunday lunch at an Italian restaurant, at the Urawa Isetan, I thought to myself "I'd rather eat Italian food made by Japanese, than Japanese food made my Italians." Note: I wouldn't normally choose Italian restaurants, during my short visits to Japan, it was my friend's idea (and her treat). By dinner time, we made it back to Tokyo and I treated her to my favorite Ueno under-the-tracks kaiten sushi place.
Nov 1, 2006 | 8:39 pm
#4
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Bigger problems..........yes! But kudos to the GOV for finding a way to keep thousands of bureaucrats employed policing the world wide Japanese food industry . That said, Japanese tastes like dirt in most other parts of the world.
I am sure Pickles will take me to task on this .......
. That said, Japanese tastes like dirt in most other parts of the world.I am sure Pickles will take me to task on this .......
Nov 1, 2006 | 9:06 pm
#5
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Originally Posted by Q Shoe Guy
Bigger problems..........yes! But kudos to the GOV for finding a way to keep thousands of bureaucrats employed policing the world wide Japanese food industry .
.
Nov 1, 2006 | 11:48 pm
#6
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Originally Posted by Q Shoe Guy
That said, Japanese tastes like dirt in most other parts of the world.
I am sure Pickles will take me to task on this .......
I am sure Pickles will take me to task on this .......
Nov 1, 2006 | 11:56 pm
#7
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Originally Posted by Pickles
Take you to task? No, I actually agree that Japanese food outside of Japan in the vast majority of cases is not to be eaten. Chicken stock-based "miso" soup, anyone? Some cuisines travel better than others, Japanese isn't one of them.
Nov 2, 2006 | 12:07 am
#8
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I wonder if any high-ranking Japanese official was taken to one of the Chinese-run "Japanese" places in London or encountered a member of the Bangladeshi itamae community I've seen on the European continent?
Nov 2, 2006 | 9:41 am
#10
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Originally Posted by mosburger
I wonder if any high-ranking Japanese official was taken to one of the Chinese-run "Japanese" places in London or encountered a member of the Bangladeshi itamae community I've seen on the European continent?
Nov 2, 2006 | 9:59 am
#11
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Originally Posted by Pickles
Or the "kaitensushi" in London that had samosas and cheesecake (mercifully in different plates) as some of its kaiten items?
Or the place on Duane St. serving King Manko.
Nov 2, 2006 | 10:02 am
#12
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Originally Posted by Calcifer
Or the place on Duane St. serving King Manko.
Nov 2, 2006 | 10:35 am
#13
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Originally Posted by kcvt750
In Portland, Oregon, you get "bento," which most people do not realize is the generic term for a packed lunch. No, they think it's oversized bits of chicken on a skewer, served with either teriyaki sauce or Vietnamese chili sauce, on either white or brown rice.
A lot of the "Japanese" restaurants in the States are run by either Koreans or Chinese, and although the Koreans usually do a halfway decent job, it is disconcerting to go into a "Japanese" restaurant in search of a venue for a dinner meeting of local Japanese-English translators, ask the man at the counter if they have "o-zashiki" (tatami rooms), and having him reply, "I think we don't cook that."
Nov 2, 2006 | 11:00 am
#14
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Originally Posted by ksandness
A lot of the "Japanese" restaurants in the States are run by either Koreans or Chinese, and although the Koreans usually do a halfway decent job, it is disconcerting to go into a "Japanese" restaurant in search of a venue for a dinner meeting of local Japanese-English translators, ask the man at the counter if they have "o-zashiki" (tatami rooms), and having him reply, "I think we don't cook that."
Nov 2, 2006 | 1:08 pm
#15
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Originally Posted by ksandness
... it is disconcerting to go into a "Japanese" restaurant in search of a venue for a dinner meeting of local Japanese-English translators, ask the man at the counter if they have "o-zashiki" (tatami rooms), and having him reply, "I think we don't cook that."
JR