Fraud food problem, in EU and Japan

Fraud meat scandal is widely spreading in the EU. According to reports, about 5% of the EU beef products contained horse meat DNA.

BBC: Horsemeat scandal: Dutch uncover large-scale meat fraud

The Sydney Morning Herald: Horse meat fraud common, tests show

Minced meat is good material for its cheapness. Hamburg stake and fried meatball are quite popular. But it is difficult to distinguish pure beef from blended meat in minced meat. Indeed minced meat mixed of beef and pork is on sale with relatively lower price.

I do not know whether this scandal was caused by a certain provider of meat or this kind of fraud was commonly used in the EU. If the latter, it may be also frequently occurred in Japan I guess.

Actually, fraud scandal is often burning in Japan. In 2010, Consumer Affairs Agency of the Government gave a caution to Japanese restaurants which serve Yakiniku (grilled beef).
In general, Japanese prefer “Karubi” (Galbi in Korean, fatty rib) to “Rohsu” (Loin) or “Kata-Rohsu” (Shoulder) when we eat grilled beef. So, Karubi is recognized as s supreme menu in Yakiniku restaurants. Of course Karubi is more expensive than Rohsu.
However, the definition of Karubi and Rohsu were vague. Some restaurant sold fat-rich shoulder beef as Karubi. They called rib Joh-Karubi (super rib). Other restaurants called lump Rohsu. Some consumers claimed that it was unfair.

Traditionally, I think Japanese are tolerated for naming of food. Japanese Buddhist priests drank alcohol named “Hannya-toh” (Demon’s water). They are not allowed to eat beasts. So they ate deep fried Kudzu (Pueraria lobata), mimicking to fatty pork. Nowadays, Kudzu is very rare as a material. Some Japanese traditional restaurants substitute starch made from potato for Kudzu.

Naming is branding. Branding is disguising more or less. Actually I cannot distinguish Kudzu from potato. Though the religious problem is complicated, deliciousness and safety are they all for me as food.