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The California roll as it’s known today is made with a few common ingredients: avocado, cucumber and crabmeat (or imitation crabmeat) which come wrapped in seaweed and sushi rice.
Originally called "Tojo-maki", Tojo later changed the name to California roll because of its popularity with visitors from Los Angeles. [ 1 ] [ 2 ] Tojo's is also known for its omakase , a Japanese term meaning "I'll leave it to you", in which patrons leave the selection of the menu to the chef.
Regardless of who invented it, after becoming a favorite in southern California the dish became popular all across the United States by the 1980s. The California roll was featured by Gourmet magazine in 1980, [27] and taken up by a restaurant critic for The New York Times the following year. [28]
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]
In cases such as the French dip and the California roll, the L.A. inventor is disputed. Not so with the cheeseburger, which is SoCal from top bun to bottom.
Not all imitation crab is created the same. Just ask Kenzo Yamada. Also known as Yama-san to locals, he opened Yama Seafood market in San Gabriel in 1984 and started making California rolls 20 ...
Alaskan roll A variant of the California roll with smoked salmon on the inside or layered on the outside. [76] Boston roll An uramaki California roll with poached shrimp instead of imitation crab. [77] British Columbia roll: A roll containing grilled or barbecued salmon skin, cucumber, and sweet sauce, sometimes with roe.
La Taqueria: Burritos. San Francisco San Francisco is a hot spot for excellent burrito joints. One of the best is La Taqueria, where the lines over the years have been long but fast-moving.You won ...