It’s also worth noting that American sushi tends to be heavily influenced by Korean sushi, i.e. the heavy emphasis on nori-wrapped sushi rolls over nigiri style. I assume that the huge variety of very very non-Japanese and complex sushi rolls in America comes out of Korean-run sushi restaurants.

Naturally, being against fusion food just because it breaks “tradition” is an example of the worst kind of conservative mindset (re: Curzon’s comment on the chicken post). Taste is way more important than authenticity.

BTW,the best Japanese restaurant in Mongolia is run by the North Korean with the badges.They also use fishes from China…

Really? What about groper? Or frotteur?
http://en.wikipedia.org/wiki/Frotteurism

I wonder how many people would say that about Japanese food. There are some non-Japanese (largely Korean) run Japanese restaurants where I live and they are pretty awful. I was talking about this with some Korean students in class the other day, and even they agreed. In fact, I would consider a Japanese-themed yakiniku place more authentic than some of these ‘Japanese’ places – there are yakiniku places in Japan, after all. I can only think of one non-Japanese run Japanese place that is any good, luckily right near my office.

Of course, this is not to say that Japanese people have some inherent ability to prepare their national cuisine, I’ve been to one or two places owned and operated by Japanese which were awful too.

In any case, I hate the notion that one group copying the cuisine of another is “stealing”. If it tastes good, it’s good. And if some New Yorkers want to convince themselves its Japanese, let them. To base part of your identity on what your nation eats seems a bit silly to me.

I wonder how many people would say that about Japanese food. There are some non-Japanese (largely Korean) run Japanese restaurants where I live and they are pretty awful. I was talking about this with some Korean students in class the other day, and even they agreed. In fact, I would consider a Japanese-themed yakiniku place more authentic than some of these ‘Japanese’ places – there are yakiniku places in Japan, after all. I can only think of one non-Japanese run Japanese place that is any good, luckily right near my office.

Of course, this is not to say that Japanese people have some inherent ability to prepare their national cuisine, I’ve been to one or two places owned and operated by Japanese which were awful too.

In any case, I hate the notion that one group copying the cuisine of another is “stealing”. If it tastes good, it’s good. And if some New Yorkers want to convince themselves its Japanese, let them. To base part of your identity on what your nation eats seems a bit silly to me.

Gyu-kaku starts in 1997 in Shibuya.The first shop is pretty close to the Citibank.Now they have more than 1500 establishment all over the country.That’s 140 a year.The franchise do shake out old papa-mama neighborhood Yakiniku restaurant here in Japan,so I sympathise with Chosun article a bit.

According to 日本焼肉物語　by 宮塚利雄,burning over metal nets on fire is pretty much an invention here in Japan.(Korean Bulugogi is mostly grilled on a pan.But those Yakiniku irestaurants were run by Zainichi Koreans in post war Japan.You can also call it a Korean food.Anyway most Japanese think it originates in Korea.

BTW,this is my favourite Yakiniku web page.
http://www.yakiniquest.com/-/

And with things like karoushi, all you have to do is jam a lot of kanji together. Japanese is very easy to make new words in like that – there was a big boost in Meiji, for example. I wonder how the Germans do?

Didn’t know if I should laugh or cry.

“The number of restaurants selling “Korean” food is growing. But it is foreigners who make who make the money.”

Ugh.

“Although Japan may be the only country in which a unique word exists for “chikan”, the phenomenon is hardly unique.”

This also goes for “karoushi”.