🚀 go-pugleaf

In <CvEn0K.E6o@ncifcrf.gov> masuda@fcs280b.ncifcrf.gov (Michiaki Masuda) writes:

...

>  I'm under the (possibly wrong) impression that selling Japanese food
>could give a better profit margin...[stuff deleted]...That's why quite
>a few Korean/Chinese restaurants also have Japanese food in their menu?

Maybe you're right...Maybe you're right...but wouldn't you think that
restaurateurs of any culture would catch on pretty quickly to the 
profits to be made in tempura, shabu-shabu...or McSushi (perish the 
the thought)?
...

>That's because I stereotypically expect more authenticity at the place
>where the ethnicity of the food and that of the owner/chefs are the same.

I'm pretty sure you aren't arguing in a Lamarckian way that ethnic 
cooking is inherited, but couldn't the kitchen techniques be taught
outside the ould sod?

After eight years' living in Korea and Japan, enjoying both a
magnificent Chinese banquet and a deplorable Korean dinner in Tokyo
(the Japanese food wasn't bad, either  :) ), it seems more useful
to me to be guided by the ethnicity of the customers than the 
ethnicity of the owners.

                                                   John

>--Michiaki