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  • freshly boiled Dungeness crab strips of avocado, spinach and egg omelet are all neatly tucked and folded into this familiar looking sushi roll.

  • This is the Tojo role.

  • It's a legendary dish because it's widely believed to be the original California roll Thedc Aleph.

  • Orania role is a popular dish that's found in many North American sushi restaurants, but the name could be misleading.

  • That's because, according to this chef, the California roll actually comes from his restaurant in Canada.

  • Told YOLO.

  • People call California original Theo.

  • California Roll we know today is commonly made of cucumber, imitation, crab and avocado.

  • Ah, Chef Tojo's restaurant.

  • He makes it with fresh Dungeness crab, avocado, spinach and egg.

  • I came in 1971 to Vancouver that time.

  • No sushi restaurant cannon and people know eat raw fish.

  • Sometimes they like to see.

  • I like to try.

  • Send me the Japanese people eat okay, but I can eat the seaweed.

  • They fled.

  • No, no, no.

  • Okay, if you don't like the city, that's fine.

  • E.

  • I did it inside out.

  • All the ingredients are then rolled together with a sheet of nori on top of a better rice.

  • 50% said I told you this long idea, especially the Japanese people said she should be outside.

  • I don't mind if you like it fine.

  • Instead of garnishing with fluorescent obiko eggs, Chef Tojo uses sesame seeds by using fully cooked ingredients and hiding the seaweed inside.

  • Chef Tojo found a new way to serve a sushi roll that cater to his non Japanese customers.

  • We call that time inside out Japanese Media magazine.

  • There's a California low, big, biggest Japanese communities.

  • Uh, New York, Los Angeles, San Francisco, Cielo, Vancouver.

  • But they cover everything.

  • California in Japan, Japanese media.

  • Oh, they include these or any kind of social California law.

  • Everything role California.

  • With this surge in popularity and various monikers floating around, Chef Tojo tried trademarking his role in the early 19 nineties.

  • I cannot use it my name, because usually we don't put you down name because it'll be shy.

  • But now, other restaurant people, their copy on then, Okay, Told you.

  • My lawyer, my lawyer, like Osama, said you must be called told you on the register, but on too late, because his trademark attempt was unsuccessful.

  • The quote California roll at Chef Tojo's restaurant is simply called the Tokyo roll.

  • This, of course, is Chef Tokyo story of when and why the famous roll was invented.

  • However, at least two other chefs claimed they invented it, and both stories begin the same.

  • The roll was invented in the 19 sixties to address Americans aversion to raw fish and seaweed, according to food writer Andrew F.

  • Smith.

  • 10.

  • Souza, a veteran sushi chef in L.

  • A, experimented with non traditional ingredients for these Western customers, resulting in the creation of the California roll.

  • Around the same time, Ichiro Makushita, a sushi chef in Ella's Tokyo Chi Kon, supposedly created the role by using crab and avocado to replace his usual tuna.

  • Since the U.

  • S product was inferior to what was available in Japan and flipped the rolled inside out to hide the seaweed.

  • However, Chef Tojo's story seems to be the most widely accepted.

  • The Japanese Ministry of Agriculture, Forestry and Fisheries appointed him as a cultural ambassador for Japanese cuisine in 2016.

  • Before I came into Tokyo, I knew that I was going to be stepping into a restaurant where a legend lives.

  • I am salivating because I just can't wait to see it again.

  • It is shocking that this roll doesn't taste anything like the California rolls that I ate growing up.

  • First of all, it's not covered in that orange Tabby Co.

  • And the crab is actual crab.

  • It's not imitation crab, so much more delicate on the palate.

  • It's just almost like melt in your mouth.

  • And the quality of ingredients are just so much more higher end than the California rolls that you see in like your grocery store or just any local sushi restaurant.

  • But I can see how this would be a great I guess, Gateway role in tow, just sushi.

  • And normally I would judge someone if they were to order a California roll.

  • But having Chef Tojo's California roll, I would order this again, like without any second thought, because it's just so good.

  • Perhaps not everyone believes Chef Tojo created the California roll, but his dedication to the craft of sushi has created an expansive list of loyal clientele.

  • Way off course way, but only enjoy.

  • Nice of you over here.

  • How long have I been coming to Tokyo's longer?

  • Then you've been alive.

  • I've been coming here since 92.

  • I'm very foodie.

  • I like to eat good food.

  • So Okay, I don't wanna thio no give up like something creative.

  • So then step up.

  • Every Wednesday, Chef Tojo creates new dishes to expand his creativity.

  • There's at least one new dish every time we come.

  • So it's great when somebody feed you something that never had before.

  • Some innovative roles include the golden role wrapped in an egg crepe and the great BC role and inside out barbecued salmon skin roll.

  • Maybe I like Thio.

  • Keep walking.

  • If you stop thinking, that's it, finish, yeah.

freshly boiled Dungeness crab strips of avocado, spinach and egg omelet are all neatly tucked and folded into this familiar looking sushi roll.

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How The California Roll Was Invented | Legendary Eats

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    林宜悉 posted on 2020/10/23
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