date:Apr 02, 2014
make Japanese food). Though it may be right to assume native familiarity, it is wrong to say others cannot learn it, just as all chefs and owners of Italian restaurants in Japan need not be Italian. This suspicion was fueled by the lack of clear criteria for the proposed evaluations. The JRO has tried to put this suspicion to rest, clearly stating that ethnicity of owners and chefs would not be a criterion.
A third criticism was that low ratings might be imposed on non-participating/non-coope