378:, a resident of Vancouver since 1971, claimed he created the California roll at his restaurant in the late 1970s. Tojo insists he is the innovator of the "inside-out" sushi, and it got the name "California roll" because its contents of crab and avocado were abbreviated to C.A., which is the abbreviation for the state of California. Because of this coincidence, Tojo was set on the name California Roll. According to Tojo, he single-handedly created the California roll at his Vancouver restaurant, including all the modern ingredients of cucumber, cooked crab, and avocado. However, this conflicts with many food historians' accounts, which describe a changing, evolving dish that emerged in the Los Angeles area. In 2016 the
36:
1654:
136:
435:
493:
connoisseurs, and that it was instead their appetites that needed to be satiated during the off-season. Issenberg also discounts the "myth" that prompting by an executive of the restaurant's proprietorship, EIWA, was instrumental in the invention,. Calling it a "narrative of institutional ingenuity",
247:
sticks); these are all typically wrapped with seaweed, although soy paper can be used. Premium versions may use real crab, as in the original recipe. The cucumber may have been used since the beginning, or added later, depending on the account. The inside-out roll may be sprinkled on the outside with
488:
In
Imaizumi's account, as reported by Kamp, the roll was developed with the intent to placate the immigrant Japanese clientele during tuna's off-season and only later caught on with Caucasian clients too squeamish to eat raw fish on the first try. That native Japanese were the initial target is also
342:
was not yet available locally and importing it was not convenient. One story, drawn directly from a firsthand source (namely Teruo
Imaizumi, Mashita's assistant), was that in 1964, the pair developed a prototype which used cubed avocado, king crab, cucumber and ginger, made into a hand-roll (rather
874:
Indeed, perhaps the most well-known and well-accepted example of
Japanese American cuisine is the California roll. Invented by Ichiro Mashita, the chef at Tokyo Kaikan restaurant in Los Angeles in the early 1960s, the California roll became widely available in the early
792:
The most widely spread story is that Ichiro
Mashita invented the roll when he realized that the oily texture of avocado is a perfect substitute for toro, a fatty tuna. Since Americans did not like seeing and chewing the nori on the outside, he created the roll
405:
the following year. The roll contributed to sushi's growing popularity in the United States by easing diners into more exotic sushi options. Sushi chefs have since devised many kinds of rolls, beyond simple variations of the
California roll.
837:
You can't walk into a sushi restaurant without finding the
California roll on the menu. Despite their prevalence in sushi culture, the history of the roll is enigmatic. The most commonly accepted creator of this roll is Ichiro
1164:
This story, however, conflicts with other accounts of how the roll was born. These food historians believe that the first
California roll was served during the late 1960s at Tokyo Kaikan, a restaurant in Los Angeles' Little
815:
Ichiro
Mashita of Downtown L.A.'s former Tokyo Kaikan, has long been largely credited with inventing and naming the dish, after the chef substituted avocado for toro in a similar uramaki construction in the late
306:
as its inventor. The AP article cited Mrs. Fuji Wade, manager of the restaurant, as its source for the claim. Food writer Andrew F. Smith observes that this claim stood uncontested for more than 20 years.
1286:
673:
494:
Issenberg states this was an attempt for the managerial higher echelons to assert partial credit for an innovation brought about by their lower ranking employees.
379:
756:
986:
1103:
941:
357:
were originally missing, and these ingredients were only added later. The early
California roll was wrapped traditional style, with the
331:
Accounts of these first 'California Rolls' describe a dish very different from the one today. Early
California roll recipes used frozen
536:
328:) with avocado in the off-season, and after further experimentation, developed the prototype, back in the 1960s (or early 1970s).
515:
piece, it is his daughter Atsuko Kanai, vice president of Mutual Trading, who credits Mashita with making the roll "inside-out".
371:
version was eventually developed. This adaptation has also been credited to Mashita by figures associated with the restaurant.
683:
1481:
1401:
1270:
891:
861:
717:
647:
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1714:
883:
The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution
639:
The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution
1699:
1352:
1330:
198:. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice is sprinkled with toasted
1424:
1376:
1694:
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1241:
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reinforced by Corson's writings. However, Issenberg writes that the American diners (i.e. Caucasians) were already
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20:
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806:
761:
1205:
596:
1292:[Japanese Food Culture in Shanghai : A Report of Listening Research on the Menu Localization],
783:
1689:
996:
1257:
1393:
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the dish became popular all across the United States by the 1980s. The California roll was featured by
361:
seaweed on the outside, which American customers tended to peel off. Therefore, the roll "inside-out",
565:
1486:
951:
315:
828:
1709:
1202:
Review of Inagiku restaurant, at the Bonaventure Hotel, 5th and Figueroa streets, Los Angeles, in:
1704:
1177:
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991:
851:
467:
303:
1588:
1412:
881:
771:
733:
707:
637:
1387:
1366:
765:
227:, the California roll has been influential in sushi's global popularity, and in inspiring
8:
1562:
1449:
709:
The MANual: Trivia. Testosterone. Tales of Badassery. Raw Meat. Fine Whiskey. Cold Truth.
602:
390:
383:
1216:
1108:
946:
678:
401:
395:
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story credited a Los Angeles chef named Ken Seusa at the Kin Jo sushi restaurant near
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restaurant "Tokyo Kaikan". According to this account, Mashita began substituting the
290:
1476:
507:
and other references, the chief eyewitness source for the California roll story is
455:
449:
299:
277:
The identity of the creator of the California roll is disputed. Several chefs from
1362:
1123:
508:
35:
1658:
1629:
1442:
511:
of Mutual Trading, an importer that was the supplier to the restaurant. In the
461:
339:
295:
232:
183:
1127:
732:
Gardner, Abby; McCormick, Meghan; Spee, Christine; Zivan, David (March 2007),
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1634:
1593:
1512:
1340:
1316:
937:
689:
375:
224:
1608:
1603:
1517:
1507:
1287:"Shanhai no nihonshoku bunka: menyū no genchika ni kansuru hiaringu chōsa"
592:
570:
409:
It also made its way to Japan ("reverse imported"), where it may be called
325:
1639:
1613:
440:
354:
278:
255:
213:
199:
112:
1542:
633:
310:
Others attribute the dish to Ichiro Mashita, another Los Angeles sushi
228:
100:
987:"East-West Fusion: nontraditional ingredients give sushi local flavor"
320:
1578:
1552:
1532:
367:
332:
282:
187:
96:
1389:
Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA
1368:
The Sushi Economy: Globalization and the Making of a Modern Delicacy
853:
Asian American History and Culture: An Encyclopedia: An Encyclopedia
1527:
281:
have been cited as the dish's originator, as well as one chef from
195:
92:
1537:
1522:
529:
263:
243:
The main wrapped ingredients are the avocado and imitation crab (
191:
174:
123:
104:
1417:
Food and Drink in American History: A "Full Course" Encyclopedia
1322:
The Zen of Fish: The Story of Sushi, from Samurai to Supermarket
807:"Will The Real Inventor of The California Roll Please Stand Up?"
470: – Foods native to or popular in countries of North America
288:
The earliest mention in print of a 'California roll' was in the
1557:
1547:
1239:
Kestler, John (June 18, 2006). "The Sushification of America".
353:). Other food writers state that the cucumber, mayonnaise, and
349:
336:
250:
244:
220:
208:
135:
1465:
41:
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Regardless of who invented it, after becoming a favorite in
358:
311:
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newspaper on November 25, 1979. Less than a month later an
88:
1083:
1071:
906:
399:
magazine in 1980, and taken up by a restaurant critic for
1345:
The Story of Sushi: An Unlikely Saga of Raw Fish and Rice
731:
598:
Margo Feiden's The calorie factor: the dieter's companion
266:
203:
45:
1434:
380:
Japanese Ministry of Agriculture, Forestry and Fisheries
1059:
1011:
980:
978:
725:
122:
1 serving (2 pieces), 540 kJ (129 kcal)
757:
American Tuna: The Rise and Fall of an Improbable Food
1178:"Vancouver chef Tojo honoured by Japanese government"
559:
557:
975:
918:
734:"Roll Call: a Roster of the City's Best Sushi Spots"
430:
1049:
1047:
667:
665:
663:
661:
659:
464: – Food combining multiple culinary traditions
554:
1196:
740:, Photography by E. Anthony Valainis, p. 146
699:
1671:
1044:
656:
1122:
161:
416:
219:As one of the most popular styles of sushi in
155:
1450:
705:
537:"Nutrition, Carbohydrate and Calorie Counter"
1294:The Journal of Chiba University of Commerce
749:
747:
231:around the world to create non-traditional
1457:
1443:
1212:, vol. 40, no. 7, pp. 40–43
1129:The California Roll Was Invented in Canada
849:
34:
1361:
1104:"Meet the man behind the California roll"
1089:
1077:
1065:
1017:
969:
936:
912:
784:"Sushi: The Story of the California Roll"
585:
504:
452: – Food culture of the United States
744:
1238:
930:
804:
706:Riegert, Keith; Kaplan, Samuel (2013),
1672:
1339:
1315:
1255:
1249:
1029:
965:
924:
856:. Taylor & Francis. p. 1265.
693:
628:
626:
624:
622:
591:
563:
1482:List of sushi and sashimi ingredients
1438:
1410:
1284:
1278:
1222:
1206:"Specialités de la Maison—California"
1203:
1102:White, Madeleine (October 23, 2012).
1101:
753:
671:
642:. Crown/Archetype. pp. 315–316.
458: – Culinary traditions of Canada
984:
879:
829:"The History of the California Roll"
805:Tomicki, Hadley (October 24, 2012).
674:"Deconstructing the California Roll"
632:
1184:. The Canadian Press. June 10, 2016
1156:"Who Invented The California Roll?"
1153:
712:, Simon and Schuster, p. 116,
619:
13:
1385:
1154:Woo, Michelle (October 25, 2012).
1095:
1053:
1038:
564:Renton, Alex (February 26, 2006).
541:Calories in California Sushi Rolls
14:
1726:
1653:
1652:
1242:The Atlanta Journal-Constitution
433:
134:
1289:上海の日本食文化─メニューの現地化に関するヒアリング調査報告─
1232:
1170:
1147:
1136:from the original on 2021-12-21
1116:
1023:
985:Hunt, Maria (August 24, 2005).
850:Ling, H.; Austin, A.W. (2015).
843:
821:
798:
692:himself, rather than his book,
497:
482:
776:
762:University of California Press
238:
1:
1204:Bates, Caroline (July 1980),
522:
1259:Sushi no rekishi wo tazuneru
7:
1715:Cuisine of British Columbia
1386:Ku, Robert Ji-Song (2013).
1256:Hibino, Mitsutoshi (1999),
426:
162:
10:
1731:
1700:Sushi in the United States
1394:University of Hawaii Press
672:Dwyer, Lexi (2012-03-07).
272:
140:Media: California roll
18:
1648:
1622:
1571:
1500:
1487:List of sushi restaurants
1472:
1464:
1419:. Vol. 3. ABC-CLIO.
1411:Smith, Andrew F. (2013).
754:Smith, Andrew F. (2012).
566:"How Sushi ate the World"
417:
156:
129:
110:
84:
76:
68:
60:
52:
33:
1288:
1285:Iwama, Kazuhiro (2013),
1261:
475:
1695:Japanese fusion cuisine
1685:Canadian seafood dishes
1680:American fusion cuisine
1265:, Iwanami, p. 38,
992:San Diego Union-Tribune
248:sesame seeds, although
886:. Crown. p. 315.
468:North American cuisine
386:for Japanese cuisine.
954:on September 14, 2008
72:Canada, United States
1347:. Harper Perennial.
603:Simon & Schuster
285:, British Columbia.
19:For other uses, see
1690:Californian cuisine
1589:Découverte du Sushi
1563:Conveyor belt sushi
1413:"Sushi and sashimi"
391:southern California
384:goodwill ambassador
374:Japanese-born chef
30:
1396:. pp. 43–48.
1126:(April 24, 2017),
1109:The Globe and Mail
947:The New York Times
835:. 14 August 2017.
402:The New York Times
26:
16:Type of sushi roll
1667:
1666:
1599:Philadelphia roll
1492:Sustainable sushi
1403:978-0-824-83920-8
1325:. HarperCollins.
1272:978-4-00-430641-2
1092:, pp. 90–91.
1080:, pp. 89–90.
940:(June 10, 2007).
915:, pp. 89–91.
893:978-0-7679-1580-9
880:Kamp, D. (2007).
863:978-1-317-47644-3
719:978-1-612-43201-4
649:978-0-307-57534-0
612:978-0-671-43646-9
291:Los Angeles Times
182:roll) containing
148:
147:
53:Alternative names
1722:
1656:
1655:
1477:History of sushi
1459:
1452:
1445:
1436:
1435:
1430:
1407:
1382:
1363:Issenberg, Sasha
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1090:Issenberg (2007)
1087:
1081:
1075:
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1066:Issenberg (2007)
1063:
1057:
1051:
1042:
1027:
1021:
1018:Issenberg (2007)
1015:
1009:
1008:
1006:
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999:on March 5, 2016
995:. Archived from
982:
973:
964:(book review of
963:
961:
959:
950:. Archived from
934:
928:
922:
916:
913:Issenberg (2007)
910:
904:
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688:, citing author
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682:. Archived from
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589:
583:
582:
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578:
561:
552:
551:
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533:
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486:
456:Canadian cuisine
450:American cuisine
443:
438:
437:
422:
420:
419:
314:from the former
300:Associated Press
186:(or rarely real
167:
165:
163:kariforunia rōru
159:
158:
138:
118:
85:Main ingredients
40:California roll
38:
31:
29:
25:
1730:
1729:
1725:
1724:
1723:
1721:
1720:
1719:
1710:Cucumber dishes
1670:
1669:
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1663:
1659:Category: Sushi
1644:
1618:
1584:California roll
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1427:
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1124:Great Big Story
1121:
1117:
1100:
1096:
1088:
1084:
1076:
1072:
1064:
1060:
1052:
1045:
1033:The Zen of Fish
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772:notes 31 and 32
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513:San Diego Union
509:Noritoshi Kanai
502:
498:
487:
483:
478:
473:
439:
432:
429:
414:
411:California maki
347:rolled using a
275:
269:) may be used.
241:
170:California maki
157:加州巻き,カリフォルニアロール
153:
151:California roll
144:
119:
116:
115:
77:Region or state
69:Place of origin
56:California maki
48:
28:California roll
27:
24:
21:California Roll
17:
12:
11:
5:
1728:
1718:
1717:
1712:
1707:
1705:Avocado dishes
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1630:Sinaloan sushi
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1354:978-0060883515
1353:
1341:Corson, Trevor
1337:
1332:978-0060883508
1331:
1317:Corson, Trevor
1312:
1311:
1310:
1304:
1303:
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1169:
1146:
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1022:
1010:
974:
970:Issenberg 2007
938:McInerney, Jay
929:
917:
905:
892:
862:
842:
833:Shogun Orlando
820:
797:
775:
743:
724:
718:
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686:on 2015-09-15.
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605:. p. 74.
584:
553:
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524:
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518:
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505:Issenberg 2007
496:
480:
479:
477:
474:
472:
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465:
462:Fusion cuisine
459:
453:
446:
445:
444:
428:
425:
340:imitation crab
296:Ocala, Florida
274:
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240:
237:
233:fusion cuisine
184:imitation crab
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101:imitation crab
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1635:Sushi burrito
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1594:Dynamite roll
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1513:Gari (ginger)
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1426:9781610692335
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1378:9781592402946
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1078:Issenberg2007
1074:
1068:, p. 90.
1067:
1062:
1056:, p. 45.
1055:
1050:
1048:
1040:
1037:
1034:
1031:
1030:Corson (2007)
1026:
1020:, p. 91.
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998:
994:
993:
988:
981:
979:
971:
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927:, p. 82.
926:
925:Corson (2008)
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413:or Kashū Maki
412:
407:
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387:
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382:named Tojo a
381:
377:
376:Hidekazu Tojo
372:
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117:(per serving)
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80:North America
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32:
22:
1609:Seattle roll
1604:Rainbow roll
1583:
1518:Hanaya Yohei
1416:
1388:
1367:
1344:
1321:
1309:Bibliography
1297:
1293:
1280:
1258:
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1240:
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1226:
1223:Smith (2013)
1218:
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1198:
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1181:
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1163:
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571:The Guardian
569:
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540:
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335:legs, since
330:
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316:Little Tokyo
309:
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242:
218:
207:
200:sesame seeds
179:
178:(inside-out
173:
169:
150:
149:
1640:Sushi pizza
1614:Spider roll
1371:. Penguin.
966:Corson 2007
811:Grub Street
694:Corson 2008
634:Kamp, David
441:Food portal
355:sesame seed
279:Los Angeles
256:flying fish
239:Ingredients
229:sushi chefs
214:flying fish
113:Food energy
64:Main course
1674:Categories
1543:Tare sauce
1003:August 20,
958:August 15,
899:2024-01-23
869:2024-01-23
764:. p.
577:August 20,
523:References
1579:B.C. roll
1553:Tofu skin
1533:Odori ebi
1262:すしの歴史を訪ねる
1229:, p. 885.
1160:OC Weekly
1054:Ku (2013)
1039:Ku (2013)
345:makizushi
333:king crab
304:Hollywood
283:Vancouver
258:roe), or
206:(such as
180:makizushi
97:crab meat
1528:Norimaki
1501:Japanese
1365:(2007).
1343:(2008).
1319:(2007).
1140:June 20,
1134:archived
838:Mashita.
816:sixties.
788:FreshMAG
636:(2009).
595:(1989).
427:See also
223:and the
196:cucumber
93:cucumber
1572:Western
1538:Omakase
1523:Hangiri
1300:(9): 38
1210:Gourmet
1188:May 16,
679:Gourmet
546:May 31,
396:Gourmet
368:uramaki
324:(fatty
294:and an
273:History
264:capelin
192:avocado
175:uramaki
105:avocado
1657:
1623:Fusion
1558:Wasabi
1548:Tobiko
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1182:CBC.ca
1165:Tokyo.
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875:1970s.
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350:makisu
337:surimi
260:masago
251:tobiko
245:surimi
221:Canada
209:tobiko
194:, and
172:is an
133:
103:, and
61:Course
1466:Sushi
942:"Raw"
476:Notes
343:than
212:from
44:with
42:sushi
1508:Toro
1421:ISBN
1398:ISBN
1373:ISBN
1349:ISBN
1327:ISBN
1267:ISBN
1190:2021
1142:2017
1036:apud
1005:2006
968:and
960:2008
888:ISBN
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770:and
714:ISBN
644:ISBN
607:ISBN
579:2006
548:2016
491:toro
418:加州巻き
363:i.e.
359:nori
326:tuna
321:toro
312:chef
188:crab
124:kcal
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