🚀 go-pugleaf

In article <348c9h$a5e@sowebo.charm.net> laurent@charm.net (Hal Laurent) writes:
.....
>I've found with Chinese food, at 
>least, that most Chinese restaurants (here in Baltimore, at least) tend to
>produce not particularly authentic Chinese food.  They cater their 
>cooking to the taste of their idea of Americans.  And in fairness to 
>them, they're probably doing the right thing from a business standpoint, 
>as most Americans seem to want food that fits what they're expecting 
>rather than food that's authentic.
.....
>my point is that if I (a Caucasian) can 
>make better Chinese food than most of the Chinese-owned restaurants 
>around here choose to do, why couldn't Korean's make quite authentic 
>Japanese food?

   Uh, actually, you've already given an answer. If Chinese restaurants
serve "Americanized" Chinese food and Japanese restaurants serve
"Americanized" Japanese food, why could I expect that Korean-owned
restaurants make authentic Japanese food that doesn't sell in the
business environment of DC area? ... Maybe, "Americanized" Korean food
is very much like authentic Japanese food? B-)

   
--Michiaki