People the world over have enjoyed the California Roll, that inside-out sushi roll that defies the traditional kind of sushi. But not much is known about its inventor/creator, Hidekazu Tojo, a chef for the past 40 plus years, who is also a British Columbia Restaurant Hall of Famer.
In an interview with The Globe and Mail, he reveals how he came up with the roll and why it’s named after California, as well as some other food and cooking tips.
Apparently, the reason why he became a chef is because his mother was a vegetarian and so he had to learn to cook for himself and his siblings (thank you Mother!) When he moved to Vancouver in 1971, a lot of Westerners still hadn’t learned yet the art of eating raw fish and seaweed. So he tried to hide those by making the roll inside out and it became an instant hit, particularly with the people from Los Angeles who frequented his restaurant; hence the name California Roll.
He also gave some tips on buying fresh seafood for people outside of Japan. The best place to buy fresh fish if you’re making your own sushi is still a Japanese market because they obviously have a high standard there. And buying the best ingredients is actually 80% of the work when making sushi.
[ via The Globe and Mail ]
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