中国人开的日料店，气死了多少日本人？

Group 1 - The Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) introduced the "Overseas Japanese Cuisine Cooking Skills Certification Guidelines" in 2016, primarily aimed at discouraging Chinese chefs [1] - Many Chinese Japanese restaurants have created new dishes that deviate from traditional Japanese cuisine, leading to a loss of business for local Japanese establishments [2] - The certification exam has three levels: gold, silver, and bronze, with the gold level requiring the highest standards in culinary skills and cultural etiquette [3] Group 2 - As of September last year, there were only 23 global gold-certified chefs, most of whom were not Japanese [4] - The Japanese have been focused on targeting Chinese chefs, but they may overlook the broader issue of their own market share being threatened [5] - The rise of Chinese chefs in the Japanese cuisine sector reflects a larger trend where Japan's culinary reputation is being challenged [6] Group 3 - The salmon served in Chinese Japanese restaurants is often not air-freighted from Japan, while Japanese restaurants typically source their salmon from Norway [7] - Norway's salmon export to Japan increased dramatically from 2 tons in 1980 to 45,000 tons by 2000, indicating a significant shift in Japanese dietary habits [11] - The reliance on imported seafood is evident, with Japan importing a large portion of its seafood, including salmon, eels, and crabs from various countries [20] Group 4 - The Japanese restaurant industry has recognized the challenges posed by modern aquaculture and has adapted by enhancing the cultural aspects of dining experiences [32] - The "artisan spirit" in Japanese cuisine has shifted focus from raw materials and cooking techniques to cultural and experiential value, creating significant pricing power [36] - Chinese Japanese restaurants have adopted standardized and scalable operations, allowing for rapid replication and increased profitability [41] Group 5 - The Japanese seafood market has faced issues with food fraud, such as mislabeling imported products as locally sourced [56] - The reliance on imports has led to a situation where Japanese consumers are increasingly aware of the origins of their food, prompting a shift in purchasing behavior [59] - The global trend of sourcing high-quality ingredients from China has resulted in significant market changes, with China becoming a leading producer of various gourmet foods [48][49]