Saturday, 19 August 2017

The California Roll

When Hidekazu Tojo emigrated from Japan to Vancouver in 1971, sushi was not on the menu. Most people didn't eat raw fish and thought seaweed belonged in the ocean. In 1974, determined to make sushi appealing to the locals, the chef opted for more palatable fillers, such as cooked crabmeat and avocado. To conceal the offending dried seaweed, he rolled the sushi so the rice was on the outside. Calling it the Inside-Out Roll.
California Rolls
By Alessandro Scotti - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5764637

Tojo's creation became a great success and was eventually dubbed the "California roll." Tojo is still working as a chef and owns his own restaurant, Tojo's, in downtown Vancouver.
Hidekazu Tojo at his restaurant in Vancouver
photo from VancouverSun.com

What are 150 of our favourite Canadian things? Read about it here



About the Author

Chris Williams is the founder and creator of Real Man Travels. Connect with Chris on Twitter.

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