Authenticity

Sean Y. wrote:
> Mitch S. wrote:
> > Sean Y. wrote:
> > > Mitch, be very, very careful about what you wish for. You'll end up
> > > eating things that aren't within USDA specs (hell, every day there's a
> > > ton of French cheese that can't clear US health inspections).
> > > Other than that, your quest is a noble one. Good luck, Mitch, hope
> > > you find your Shangri-La... ;-)
> > Actually, I'm not necessarily looking for 100% authentic.  I just
> > feel better when someone is around to tell me what's fake about it
> > or what's not exactly right.
> What is your level of acceptable authenticity? 50%? 75%? 90%? 99.8%? How
> do you quantify it? Who do you let qualify it for you? C'mon, Mitch,
> you're going to need to define these things if you're going to stand by
> them, otherwise just admit that you're like the rest of us and have been
> corrupted by free market capitalism.

It depends on the particular requirements for the food.  If I'm entertaining foreign guests and need to keep expectations in check, I need something as high as possible but more importantly, I need to know what's not authentic and what is.  There's nothing worse than looking like a buffoon attempting to pass off something for what it's not.

Personally, I just prefer to know what's right and what's not. It's a preference.

> And what sort of people tell you that certain Japanese cuisine is "right"
> or "wrong"? (Like Meg mentioned.) Kansai folk? Kanto folk? My relatives are
> from both regions. Which side of my family would you consult?

Mostly, it's myself who tells what's right and what's not about Japanese food.  Kanto food is what I'm most familiar with but it's easy in Tokyo to find regional food and I've had opportunities to try those.  Later this year, we are headed out to Shimonoseki and I've already told my wife that I want to sample as much Hakata/Kyushu-style ramen as possible.  I'm sure my relatives will be able to help out there, too.  Regarding your relatives, if I were you, I would talk to any of them who have an appreciation for food.  Some people just don't care, others are students of the art of cooking, etc.  It doesn't matter what region they are from, you can gain knowledge from anyone who takes it seriously. My own personal experiences regarding Japanese food go back only 15 years of serious study but I feel I've taken it seriously enough and talked to enough people to gain a certain appreciation for certain subtleties that most people ignore.  I don't claim to be an expert but I can entertain guests in a competent and confident manner at this point when it comes to Japanese dining.

My most impressive dish (my opinion only)?  If you ever make it down to Orange County, try the nappa tsukemono at Mitsuyoshi on Beach Blvd in Stanton.  I've had a number of Japanese people try it and they were all impressed (as best assessment you can make with Japanese people's politeness aside) with the flavor and authenticity.  The rest of the food there falls into the usual bit bucket but there's something about this tsukemono that really hits the spot.