In a recent news article I came across, Japan’s Agriculture, Forestry and Fisheries Ministry has started to monitor the authenticity of Japanese restaurants around the world. There are believed to be about 240,000. Much like monitoring boards run by French, Thai and Italian organizations, the Japanese one set up in 2006 will also offer certification for authenticity. Some of the more important points rewarded include the ingredients used, the taste, presentation, and the number of Japanese staff and chefs in an establishment. Owner and chef of a high-end kaiseki-ryori restaurant in Toronto, Canada, Masaki Hashimoto, was also quoted to have said in the article, “In Toronto, there’s been a big […]