Five things to know about sushi chef Tojo’s trademark California roll
Posted June 16, 2016 11:59 am.
Last Updated June 16, 2016 1:00 pm.
This article is more than 5 years old.
VANCOUVER – Hidekazu Tojo, head chef at Tojo’s restaurant in Vancouver, is credited with inventing the sushi dish known as the California roll. Here are five things to know about the popular food:
— The roll was created in 1974, when Tojo says he turned a traditional maki roll inside-out to obscure the seaweed and raw fish from customers. Many were nervous about eating such unusual ingredients.
— He dubbed his signature dish the Tojo roll, but in the early 1980s he noticed it was being served elsewhere under the name California roll. Tojo isn’t quite sure where the name originates, but he believes the Japanese media might have given it the moniker.
— Tojo believes the name was also inspired by the U.S. state where the avocado grows, and because the largest population of Japanese people in North America resides there.
— At his restaurant, Tojo refuses to use imitation crab, but many other restaurants use the fake stuff made of pollock because he says it’s cheaper.
— Tojo says he can make a California roll in 45 seconds, and he regularly challenges his servers to test his speed.
