Lock-step ways of doing business

Regarding the revelations of food misrepresentations on restaurant menus: It is astonishing how these masquerades come to light one after another. It’s as if a few people had interpreted the practice as a traditional way to do business and others followed lock-step. This mentality seems matched by a complacency about people’s knowledge of genuine ingredients. If this is how Japanese businesses think today, they’d better think again.

shuichi john watanabe

The opinions expressed in this letter to the editor are the writer’s own and do not necessarily reflect the policies of The Japan Times.