What is California Roll?
 

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

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.

http://www.whatscookingamerica.net/A...forniaRoll.htm

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

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?

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'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:

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?

Plagiarize from the "Egg Roll" by aforbing
 

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.

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/issues05/0...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?