What is California Roll?
What is California Roll?
May 16, 2005 | 1:40 am
#2
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May 16, 2005 | 2:03 am
#4
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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.
Not to be confused with Philiadelphia Rolls (with Cream Cheese), Crunchy Shrimp Rolls, etc etc.
May 16, 2005 | 3:11 am
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Originally Posted by alanw
May 16, 2005 | 11:18 am
#6
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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. 
Never heard of Philadelphia Roll.... not common in Canada... what does it taste like? Any good?
Never heard of Philadelphia Roll.... not common in Canada... what does it taste like? Any good?
May 16, 2005 | 11:25 am
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Originally Posted by michele123
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.
Never heard of Philadelphia Roll.... not common in Canada... what does it taste like? Any good?
Never heard of Philadelphia Roll.... not common in Canada... what does it taste like? Any good?
May 16, 2005 | 11:38 am
#8
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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
Has anyone heard of this before? I was under the impression they were always made w/crab.
-Chris
May 16, 2005 | 11:54 am
#9
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Originally Posted by chrislacey
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
Has anyone heard of this before? I was under the impression they were always made w/crab.
-Chris
May 16, 2005 | 12:08 pm
#10
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Originally Posted by chrislacey
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
Has anyone heard of this before? I was under the impression they were always made w/crab.
-Chris
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?
Last edited by djk7; May 16, 2005 at 12:11 pm Reason: clarification
May 16, 2005 | 1:08 pm
#11
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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.
Id rather sit in the ice box
than face the nasty bite
that is your affection.
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.
Id rather sit in the ice box
than face the nasty bite
that is your affection.
May 16, 2005 | 2:28 pm
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Originally Posted by michele123
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.
May 16, 2005 | 2:53 pm
#13
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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.
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.
May 16, 2005 | 2:58 pm
#14
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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
"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
May 16, 2005 | 5:01 pm
#15
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Wonder if you would have to pay some sort of royalty everytime you make
a California Roll. Hehehe...
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?
a California Roll. Hehehe...
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?