Japan creates "Sushi Police"

Razor Roman

Save the USH!
Aug 27, 2002
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Sayreville NJ
#1
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article3273506.ece

Japanese restaurants invited to win approval of the sushi squad

Leo Lewis in Tokyo

It may look like sushi, taste like sushi and wriggle like sushi, but for the gourmet in London, Paris or New York, the question remains: just how Japanese is this raw fish?
Officials in Tokyo are offering a worldwide “authenticity screen” for restaurants that purport to be Japanese. The scheme, they say, may lead to an equivalent of the Michelin star system for the world’s 25,000 Japanese restaurants. The kitchens of these establishments will soon be visited by teams of experts, run under the auspices of Japan’s Ministry of Agriculture, who will assess the provenance of ingredients and how far they offer a real taste of Japan.
The origins of the wasabi horse-radish (preferably from the Izu peninsula), miso paste (preferably from the Nagano mountains) and pickled ginger (preferably from Tochigi) will all be scrutinised. Rice is expected to be the most frequent area of failure: a true sushi master will insist on Japanese koshihikari rice grown in Japan.
The same variety grown in California might, just, be acceptable. Faux pas may include serving Chinese soy sauce, or miso soup in a porcelain cup.


he organisers, who see the campaign as promoting Japanese food and its health benefits, are anxious not to appear to be unleashing a squadron of international “sushi police”.
When an authenticity screen was mooted last year it was condemned by chefs round the world as “meaning-less”. The popularity today of Japanese food was self-evident without diners being bothered about authenticity, it was argued. Officials at the Japanese Foreign Ministry admitted that the original plan had soon become a “PR catastrophe”.
But organisers of the new scheme emphasised that certification would not be used to denounce as “fakes” those restaurants that did not meet their standards. Instead, establishments that serve genuine Japanese food will receive a seal of authenticity to act as an assurance of high quality.
The seal will be useful for those drawn to the food’s health benefits, which depend on the genuineness of ingredients, particularly the fish and the tofu. The life expectancy of Japanese people has caught the eye of Russia’s billionaires, and miso soup, once just a staple of the ordinary Japanese home, has become a red-hot export market.
The seal’s design, displayed yesterday, resembles a coat of arms, with chopsticks, a Rising Sun background and the petal of a cherry blossom. The award will go to restaurants that meet five criteria of authenticity and can show that they have mastered the classics of Japanese cuisine.
The scheme is to be administered locally. The inspectors are already in Bangkok, Shanghai and Taipei. They will arrive this year in London, Amster-dam, Los Angeles and Paris.

The Italians need to start this up--- first stop THE OLIVE GARDEN!!!:rolleyes:
 
Jun 2, 2005
15,516
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Dallas
#2
Aren't these the same people who dip cheetos in strawberry sauce and shit?

Fuck their version of what I want to eat
 

LiddyRules

I'm Gonna Be The Bestest Pilot In The Whole Galaxy
Jun 1, 2005
141,477
49,798
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#3
I was writing a cartoon based on this idea. Sgt. "Red" Snapper. CI Wasabi. Master Maki and the Hand Roll Patrol.
 
Jun 2, 2005
15,516
4
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Dallas
#4
I was writing a cartoon based on this idea. Sgt. "Red" Snapper. CI Wasabi. Master Maki and the Hand Roll Patrol.
I don't understand what you're trying to say...

Could you cosplay it for me?


p.s. On a personal note, I'm very proud of Mozilla for putting the little dotted red line under the word cosplay. If my browser recognized that as a viable word I'd shoot this computer.
 

BCH

Doesn't need your acknowledgement on Twitter
Wackbag Staff
Jun 9, 2005
9,519
235
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New York
#5
Haha Liddy.

Hell yeah to this idea. When I hear a "sushi chef" speaking chinese or korean, I either walk the fuck out or I never go there again. Only people trained in Japan or trained by Japanese people who were trained in Japan make acceptable sushi. Also, the ingredients are very important. Lucky for me there's a place near me where the Chef started making Sushi when he was 15 in Japan and learned from his father. He's 65 now and is amazing. Probably a good 40 to 50% of people who eat Sushi have never had the genuine article.
 
Jun 2, 2005
15,516
4
0
Dallas
#6
Haha Liddy.

Hell yeah to this idea. When I hear a "sushi chef" speaking chinese or korean, I either walk the fuck out or I never go there again. Only people trained in Japan or trained by Japanese people who were trained in Japan make acceptable sushi. Also, the ingredients are very important. Lucky for me there's a place near me where the Chef started making Sushi when he was 15 in Japan and learned from his father. He's 65 now and is amazing. Probably a good 40 to 50% of people who eat Sushi have never had the genuine article.
I gotta speak up for the "less informed" here man... I've had great sushi, from places in LA who were renowned for their incredible, authentic sushi. And while I acknowledge it was great sushi and unlike any "sushi" I had eaten prior...

In the end I just didn't give a shit. It's fish on rice that I dip in salty brown stuff and I find it tasty.

I mean, I like Stella, but I'll drink a Miller Light, ya know?