California rolls probably weren’t even invented in California

(NEXSTAR) – California rolls are a staple in sushi restaurants across the United States. No matter where you order it, he has three ingredients that are almost the same: cucumber, avocado, and crab (sometimes imitating crab), wrapped in nori seaweed and served with rice.

The roll’s origins aren’t as well known as its ingredients, but the most widely accepted origin story is quite far from California, or, for that matter, more than 4,500 miles from Japan.

the california roll widely reported Born in Vancouver, Canada. Hidekazu Tojo came to Vancouver in his early ’70s and reportedly started working at one of the city’s only sushi restaurants. food 52At the time, the average diner liked tempura and teriyaki dishes, but was less interested in raw fish, Tojo told the publication.

But people were interested in eating cooked crab. So he made rolls with precooked crab, avocado and cucumber.

Another thing Tojo did to cater to diners’ tastes was turning the rolls inside out and hiding the seaweed underneath the layer of rice. It is

“In Japan, people [were] Hit me,” Tojo said. The Great Big Story Interview“But people like it.”

This dish is still served today at Tojo’s Restaurant in Vancouver, but it doesn’t say “California roll” on the menu. My name is Maki Tojo.

So where did the name “California roll” come from? Tojo attributed this to the widespread generalization by the Japanese media that wrote about his new work. There is a large Japanese community all over the West Coast, but “they cover all of Japan’s ‘California’. Tojo told an insider.

The restaurant is reportedly starting to draw crowds, even from Los Angeles. cultural tripwhich may have contributed to the name of California.

But there was another sushi chef, Noritoshi Kanaiclaims to have invented the roll in Los Angeles. According to a Los Angeles Times profile, he popularized sushi in the United States through his Japanese food import business.

But despite the name confusion, Tojo affirms that the dish we know today as the California roll was created 50 years ago with his own hands.

“There’s pride in Japan,” the chef told Food52. “A good chef never imitates. Never.”