發文作者:kahoo | 四月 10, 2007

日本政府明年應否派「壽司警察」來多倫多?

特別嘉賓:

味千拉麵 負責人
  Johnny
安省華商餐館會會長  陳勇儀

精彩重溫:

Part 1 (starts at 15:00):

http://www.torontofirstradio.com/archive.asp?filename=ampart12-4-10-2007.asf

Part 2:
http://www.torontofirstradio.com/archive.asp?filename=ampart13-4-10-2007.asf

Part 3:
http://www.torontofirstradio.com/archive.asp?filename=ampart14-4-10-2007.asf

Part 4:
http://www.torontofirstradio.com/archive.asp?filename=ampart15-4-10-2007.asf


Responses

  1. 只知有好食與不好食,抵食與不抵食之分。
    那來正宗與不正宗!
    評分可否有:
    正宗-但不好食、超貴
    不正宗-但好食、抵食

  2. 好事來嘅。姑勿論食物是否合口味,至少可以讓想食正宗日本餐又唔怕嘗試嘅消費者知道邊啲先至系真貨。對于只要好食就得唔在乎正宗與否嘅消費者多倫多早就有好多魚生壽司可選擇。兩者并不沖突。

    朋友早就吵要去試食著名嘅懷石料理,苦于唔知是否會被人捉羊牯一直決心唔落。對打工一族來講,每人百五大元一餐,結果食咗啲假嘢都幾肉痛。如果「壽司警察」話某餐館系正宗嘅日本餐館,或者先會食得安心啲。老實講,我唔需要知道點樣或以咩尺度去評定,只系關心結果。

    凡事陰謀論未免太過小家。呢件事其實話日本人做事認真或者死板都得,不過人地對傳統嘅執著正系唐人所欠缺嘅。

  3. 唔知會唔會驗埋呢到個的按摩女郎話自己係日本妹呢?
    如果係有正宗兩字,掛埋牌,我會幫襯架,yamate
    yamate!

  4. 好色男
    正好色

  5. The idea is not a bad one, the only problem is, creating a new standard always create a setting for bribes.

    One could only hope that the ‘pass’ given in cases such as these are liable. As in, if I went to a Japanese store front that has been passed by the so called ‘Sushi Police’ and realized that it is not up to the same standards upheld by authentic Japanese stores over at japan, one have the ability to sue the organization for false promotion.

    Therefore maintain a new standard that is reliable.

  6. (re: 樓上瘋言), yes, 咪就係。 再者﹐Sushi police會唔會事後再來定期"科撈o翕"(follow-up)先?
    D餐館抵死D的話﹐其實可以趁Sushi police過黎時就upgrade哂自己D食品﹐有咁正整咁正﹐待呃左個正宗招牌掛左起門口之後就打回原形﹐tempura粉變番麵粉﹐壽司豉油變番老抽﹐咁你都吹佢唔漲唶﹗

    不過其實都冇乜影響啦我又覺得﹐而家資訊咁發達﹐通街幾十萬本飲食雜誌旅遊雜誌﹐又有咁多電視旅遊飲食節目﹐睇下阿蔡瀾點樣食到紅光滿面﹐加上而家D人又咁又錢成日去旅行﹐又點會唔知點樣食到正宗野丫﹗真係咪當D消費者係懵呀﹐而家D人心水好清架喇﹐點會唔識分丫。你整個咩正宗加許﹐咪當錦上添花囉﹐有又好冇又好﹐我又唔覺會影響生意﹐因為D人唔係理你正宗唔正宗﹐而係睇你係咪"物有所值"去決定值唔值得幫襯。你賣cheap野o既﹐但價錢係街坊價﹐我食cheap野食得心甘命抵。

    如果你問我﹐我就真係話知你係乜﹐總之大件夾抵食就最緊要﹐8.99﹑9.99一個set﹐有哂壽司魚生餃子天婦羅燒雞白飯整埋一堆﹐塞飽個肚暖洋洋﹐不亦樂乎。咩招排都係假﹐最緊要自己覺得好食﹐抵食﹐就自然會再幫襯﹗至於D"廿蚊加幣一碗烏冬果D high卡野咯喎﹐間唔屎有D咩喜慶﹐三幾年先去一次都已經夠哂﹗

  7. The concept is by some degree similar to the Michelin stars awarded to restaurants that have achieved certain standards and quality. It’s a very prestigious recognition coveted by many chefs and restaurateurs worldwide. More information is available at
    .
    http://en.wikipedia.org/wiki/Michelin_Guide
    .
    In fact, restaurants are subject to be evaluated through secret visit by Michelin inspectors appearing as regular customers. There is no way the owner knows anything ahead so “he/she" can patch up or fix something just for the review.
    .
    It is important to question why the Japanese government would take on the world to separate genuine Japanese cuisine from those imitations. Many have addressed the subject from standpoints of consumers.
    .
    From a cultural standpoint, it is the “執著" as pointed out by 開玩笑. That’s what Johnny indicated in the show that the quality in Japan is kept to a high level as Japanese consider their food not just “something to fill the stomach" but also an art to please the eyes. You hardly find the street food too sloppy and messy in Japan; they are indeed neat and clean. In comparison to some culture in the East, appearance and presentation are rarely valued. That’s probably the origin of the problem; those who entering into the Japanese cuisine by non-Japanese are rather for its higher profit margin than the higher culinary standards.
    .
    In Japan, a sushi apprentice can easily spend 3 years just cooking the sushi rice before having a chance to use a knife. Although “practicing the same in Canada" is impractical, all it comes down to is having the right attitude and respect towards food and those who eat them.
    .
    By the way, are you what you eat?
    .
    (To be continued?)

  8. While I’m still waiting for the sequel of Cytodex’s last entry on this topic, in which the view points and information will surely inspire me, I present the following immature thinking, hoping to get more keen insights from our buddies here.
    1. As a patron of Japanese restaurants, I found no reason to object this action. This will only give me more information. Whether I’ll choose the restaurants recognized as genuine Japanese food providers depends on my mood at that time and/or my affordability for paying higher prices for a meal. It is because I think the recognized restaurants will surely charge higher and anticipate that their prices will be beyond my financial capability.
    2. If I were an official in Canadian government handling this issue, I would not approve this request unless Japanese government also allows other countries to take similar actions for their cuisines in Japan. If Japanese think their cuisine has to be respected, they should also show respect to the other countries’ cuisines.

    我雖仍然期待cytodex兄 在這話題的續篇, 因它的觀點和資料定能對我有所啓發, 我卻為求向此區的老友記抛磗引玉, 將我的不成熟的想法, 開列如下:
    1. 作為一個日本餐館的食客, 我沒有理由反對這一舉動. 這只會給我多些資料而已. 至於我會否選擇這些被確認為供應真正日本菜的餐館, 則視乎我當時的心情和我能為一頓飯所能付出的能力. 因為我深信, 那些獲確定的餐館收費一定較高, 我預期是超乎我的經濟能力.
    2. 如果我是負責此事的加拿大政府官員, 除非日本政府也容許其他國家為他們的菜式作出類似的評審, 我是不會批准這要求的. 如果日本人認為他們的廚藝應受尊重, 他們也應尊重他國的廚藝.

  9. This is continuation of my last entry.
    3. If I were Japanese government and honestly wanted to show how high standard Japanese cuisines is and to protect the image of Japanese food, instead of sending the so called Sushi Police, I would set up restaurants in major cities of Canada or other countries to sell food up to the highest standard as accepted by any civilized Japanese. These restaurants will explicitly announce they are being run by Japanese government. This is to tell those who care about the genuineness of Japanese cuisines can make comparisons between these two groups, privately-run and government-run, of restaurants.
    In conclusion, sending Sushi Police is just a political gesture, aiming to please the public with claptrap. It’s nothing to do with Japanese’s culture nor their right attitude and respect towards foods.

    這是我上一篇留言的延續.
    4. 如果我是日本政府, 而是真誠地希望發揚高水平的日本廚藝和保護日本食物的形象的話, 我就不會派遣壽司警察, 而會在加拿大或其他國家, 開設售賣最有教養的日人認可的最高水平日食的日本餐館. 這些餐館要公開表明是由日本政府營運的. 這是告訴那些介意是否吃到真正日本口味的人, 可以比較私營和公營的這兩類餐館.

    總括來說, 派遣壽司警察只是一個政治姿態, 旨在嘩眾取寵. 根本與日本人的文化或他們正確和尊敬食物的態度無關.

  10. I really enjoyed listening to the Power Politics that day (April 10) with Simon and Johnny, a Japanese restaurant owner himself, to get some insider’s opinions on this issue. I thought everyone on the show pretty well covered everything I wanted to say until I read the posts here by 一眾才子才女 (hope Cytodex 兄 doesn’t mind me borrowing this expression) like 笑 騎 騎 兄’s hilarious post. Anyway, here is my thought (maybe get your double-double ready because even I myself find it a bit nagging….).

    I hope not only our Canadian/Ontario drug and food inspection agencies approve these Sushi Police to roam around and about to certify the Japanese restaurants here, our Federal government should also give these sushi “policemen" and “policewomen" the right to carry a .44 magnum near their armpits because 1) You pull a gun out faster from your armpit than from your belt, plus 2) It’s definitely more lethal when you put it there!

    Why?

    Here is a scenario to explain the above necessity. Imagine this:

    An undercover customer-look-alike person walks into a successful Japanese restaurant packed with patrons, mostly regulars. After snapping on his latex gloves, he snoops around trying to read the labels on the chefs bottles and other containers. Everywhere he happens to be (that is, before the restaurant manager wastes no time throwing him out of the shop and so the .44 Magnum might now come in handy), he jots down some notes in his notebook. Then he starts asking the chefs and manager questions as if they had used rat meat to substitute for the chicken in their Chicken Stir Fried Udon…

    Thanks to Cytodex 兄’s reference to the Michelin Red Guide and so here is my point.

    Being a food critic, such as one from Michelin, simply has to look around first, then order a few flagship dishes, take a few bites and sniffs and he/she can now crank out a relatively detailed report including factors such as taste, aroma, colour, restaurant décor, service level, and price. One food critic from Toronto Life even factored in the rating the type of customers he saw at the restaurant (e.g. dressed-up ones or, at the other end of the spectrum, bull’s-eye aiming spitting ones)

    However, I think these so-called Sushi Police will do much more than just rating the food based on their gastronomic acid release rate, given the Japanese style of attention to detail. Cutlery, décor, percent of Japanese waiters/waitresses and the amount of training they received, and god-knows-what may also be factored into the certification equation.

    In any case, I think this is a welcomed change by most people – whether the average Joe would respect it and pay higher prices for the food is up to our free market to decide.

    So next time when I visit a certified Japanese restaurant, if there is going to one, I will certainly miss my favourite “Japanese” sushi – the California Roll – an indigenous American invention!

  11. My apologies again, “god-knows-what" should read “God-knows-what". I feel really bad and I can’t forgive myself for this oblivious mistake. To make up for it, I am buying everyone here $100 worth of food/merchandise from DDT supermarket. Just ask the Warden store’s manager for my credit card number and charge your purchases on my card. He/She should still have it tucked in his/her pocket or secret drawer.

    Also, last paragraph, “going to one" should read “going to be one".

  12. In response to the 獨孤兄:

    Coincidentally, I think a lot of people are misled by the term “Police” here. I am sure Japanese government would not use terms like “Sushi Police” or “Ramen Police” even though they might really want to “police” overseas Japanese cuisine.

    The term “police”, as 獨孤兄 depicted in an interesting scenario: a good subtle one, would inevitably impose an unnecessary negative image on Japan’s cause no matter what that is. No wonder Mr. Chan of 安省華商餐館會會長 appeared offended and upset with such notion. To some restaurateurs, visits by inspectors immediately touch on their nerve that their establishments might draw attention to areas that might face the possibility of being ticketed or even closed down. Perhaps, those restaurants do not want the inspectors to see “things” that could send the patrons to the door. To them, meeting the minimum health/culinary standards and maximizing profits are their cause.

    Perhaps, it is a better idea to call them Sushi critics rather than Sushi Police to avoid unnecessary hypersensitivity here. However, if everything is being so politically corrected and sanitized, it would not be fun (and controversial)to receive comments including those from Mr. Chan. Right? Kahoo.

    P.S. If I have time, I will continue from my previous comment. Stay tuned.

  13. cytodex 兄:

    Besides Sushi critic, I also have a few more suggestions:

    1. Japanese Food Inspector
    2. Japanese Food Qualifier
    3. Japanese Culinary Standard Association Representative
    4. Japanese Imperial Culinary Standard Enforcer
    5. Japanese Foodstuffs and Culture Embassador

    Or any mix-and-match combination of the above names and terms.


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