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The roll contributed to sushi's growing popularity in the United States by easing diners into more exotic sushi options. [29] Sushi chefs have since devised many kinds of rolls, beyond simple variations of the California roll. It also made its way to Japan ("reverse imported"), [30] where it may be called California maki or Kashū Maki (加州 ...
Hidekazu Tojo (東條 英員, Tōjō Hidekazu) (born February 8, 1950, in Kagoshima, Japan) is a Japanese-born chef based in Vancouver, British Columbia, Canada. He is often credited with inventing the California roll and the B.C. roll.
So, for him, California rolls, a fusion food, fit snugly into his menus. “At most of my Morimoto restaurants, we serve a California roll made with snow crab, cucumber, and avocado,” Morimoto says.
The California roll sushi has been claimed to be invented by local Vancouver Japanese chef, Hidekazu Tojo. Tojo was born in Southern Japan and after learning Japanese culinary in Osaka, moved to Vancouver in 1971 to open his restaurant, Tojo's. [30]
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An ode to the secretly best California roll, perfected over two decades at Yama Seafood in the San Gabriel Valley. ... It's big (nearly 2 ½ inches in diameter), creamy (made with plenty of mayo ...
Although the true origin is disputed, it's widely believed that Chef Hidekazu invented the California roll (originally called "Tojo-maki") in Vancouver, by inverting the roll and putting rice on the outside to make it more accessible to Western tastes, and adding non-traditional ingredients like avocado. [59]
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