Can someone tell me what is California Roll? I mean, is it Japanese or does it originate from California? Thanks.

http://www.google.com/search?q=california+roll

can't find the answer, though i tried. do know i've had very good ones in japan. but how did it get there? and i don't remember what they were called. crab and avocado maki perhaps.

During the 1970s, a smart unknown California chef, realizing that many Americans did not like the though of eating raw fish, created the now famous California Roll, made with crab, avocado, and cucumbers. Since then, American sushi chefs have created many variations with unique names sugh as Spider Roll, Philadelphia Roll, and Rainbow roll. Most people in Japan have never heard of the California Roll, though, and I would advise not trying to order one there.
http://www.whatscookingamerica.net/Appetizers/CaliforniaRoll.htm

Not to be confused with Philiadelphia Rolls (with Cream Cheese), Crunchy Shrimp Rolls, etc etc.

http://www.google.com/search?q=california+roll
I can see it now: The next thread title will be "What is Google?" :p ;)

Thanks everyone. Got confused because a friend from Japan told me NOT to eat California Rolls because they were not authentic. I still like 'em though. :D

Never heard of Philadelphia Roll.... not common in Canada... what does it taste like? Any good?

Thanks everyone. Got confused because a friend from Japan told me NOT to eat California Rolls because they were not authentic. I still like 'em though. :D

Never heard of Philadelphia Roll.... not common in Canada... what does it taste like? Any good?

There are variations, I've had them with salmon and cream cheese, if you like both of those, then you should try them.

I love California rolls from the small asian restaurant around the corner from me. They use crab meat (not raw) - not salmon.

Has anyone heard of this before? I was under the impression they were always made w/crab.

-Chris

I love California rolls from the small asian restaurant around the corner from me. They use crab meat (not raw) - not salmon.

Has anyone heard of this before? I was under the impression they were always made w/crab.

-Chris

I've never seen or eaten California rolls with salmon. It should have crab meat; cheap places often give you "imitation" crab so find out in advance. :td:

I love California rolls from the small asian restaurant around the corner from me. They use crab meat (not raw) - not salmon.

Has anyone heard of this before? I was under the impression they were always made w/crab.

-Chris

Sorry, I was referring to the Philly roll question when I mentioned salmon.

On a related note, most or all of the CA rolls I've had used imitation crab, anyone run into one containing real crab meat?

You bite into me with the accuracy of a scalpel
no sweet talk
no soy sauce
You move straight from Tempura
to the insides of what used to be me.
Sometimes I wish they'd left me in the refrigerator.
I’d rather sit in the ice box
than face the nasty bite
that is your affection.

Thanks everyone. Got confused because a friend from Japan told me NOT to eat California Rolls because they were not authentic.


What kind of rule is this?? Are you expected to research the food history of all dishes at restaurants you eat at?

There goes 95% of all dishes at American-based Chinese restaurants, or Italian restaurants, or the entire category of fusion cuisine, or . . . etc etc etc.

As to the California Roll's origins, here's an article from the Vancouver Courier (local community newspaper) that says Hidekazo Tojo (yes, owner of Tojo's) invented the california roll, contrary to the other articles that indicate that an "unknown" Californian sushi chef created it. (But who knows how accurate this article is.)

http://www.vancourier.com/issues05/043205/news/043205nn1.html

You can find those "quirky" rolls (ie Philadelphia roll, etc) in Vancouver. You just got to look in the right places.

Side note: The article is pretty interesting as it talks about the "true" cost of sushi and it's impact to the world's oceans. Agree with it or disagree, it's good food for thought.

Ooops, I take that back (sort of). I've just found another article.

"The California roll is a classic example of "American sushi," early fusion cuisine incorporating new ingredients into traditional Asian recipes. Food historians generally credit Ichiro Mana****a, of the Tokyo Kaikan restaurant in Los Angeles, with "inventing" the California roll. The date is fuzzy, though most agree this item was available in the early 1970s. "

http://www.foodtimeline.org/foodasian.html

Wonder if you would have to pay some sort of royalty everytime you make
a California Roll. Hehehe... :D

I'm almost afraid to ask but I gotta know... what constitute imitation crab meat? I mean... what's in it? Bits and pieces of crab meat?

Sorry, I was referring to the Philly roll question when I mentioned salmon.

On a related note, most or all of the CA rolls I've had used imitation crab, anyone run into one containing real crab meat?

Blue Ribbon Sushi in NYC does two different california rolls with real crab meat. It's the only place I'll ever get it--the blue crab california roll is incredible. Otherwise, I don't ever bother with California Roll (not due to any lack of authenticity of the dish) but rather the authenticity of the fish...

Ichiro Mana****aLove that "dirty word" filter. :D That's Ichiro Manash-ita (without the dash).

I'm almost afraid to ask but I gotta know... what constitute imitation crab meat? I mean... what's in it? Bits and pieces of crab meat?

I believe "Sea Legs" (a name I've often I've often seen fake crabmeat marketed under) are made from pollock.

Imitation crab is known as surimi. It is made from pollock (or any cheap white lean fish), egg whites, and artificial red color.

Wow... when you put it in that context, it doesn't sound very appealing. :( Still, I do like California Rolls even if it isn't authentic.

Has anyone tried California Rolls in Japan? I'm assuming there are restaurants in Japan that do make these rolls?

Although most places use imitation crab, I'm sure that you'd be able to find places that will also offer the california roll with real crab. It's typically a buck or two more per roll. I've made them with crab meat from a can and I think it's pretty good.

I was in Hong Kong and Tokyo five years back and the california rolls in Hong Kong were pretty crappy. However, I'm kind of drawing a blank as to why (I just remember emailing my gf that the sushi in HK wasn't as good as in Vancouver). For some reason I think they were made without the avacado (I don't know how you can call it a california roll without avacado). I was in HK for 6 months and we went to a number of sushi places.

I don't recall seeing califorinia rolls in Tokyo. But that said, I was only there for about 5 days and didn't have a chance to go to a lot of sushi places.

Although most places use imitation crab, I'm sure that you'd be able to find places that will also offer the california roll with real crab. It's typically a buck or two more per roll. I've made them with crab meat from a can and I think it's pretty good.

The sushi place in the DTW airport offers California Rolls with real or imatation crab. I ordered the Cali. Rolls assuming they would be imatation since that's all I ever had. I bit into it and realized I was eating real crab :eek: ! They were about $5-6 more than the fake ones (for 6) but they were pretty tasty. I don't know if I'd get them again though. They were good, but I have been eating the imatation ones for so long and like them so doesn't make a lot of sense for me to pay more for real crab.