California roll
{{Short description|Type of sushi roll}}
{{Other uses|California Roll (disambiguation){{!}}California Roll}}
{{Infobox food
| name = California roll
| image = Image:California Sushi (26571101885).jpg
| image_size = 300px
| caption = California roll sushi with imitation crab, avocado, and tobiko roe
| alternate_name = California maki
| country = United States, Canada
| region = North America
| course = Main course
| served =
| main_ingredient = Rice, cucumber, crab meat or imitation crab, avocado, nori
| calories = 1 serving (2 pieces), {{cvt|129|kcal|kJ|order=flip}}{{cite web | title=Nutrition, Carbohydrate and Calorie Counter | website=Calories in California Sushi Rolls | url=http://www.calorieking.com/foods/calories-in-japanese-california-sushi-rolls_f-ZmlkPTExNTEyNQ.html | access-date=May 31, 2016}}
}}
{{Nihongo|California roll|カリフォルニアロール / 加州巻き|Kariforunia rōru / Kashū maki}} or California maki is a uramaki (inside-out makizushi roll) containing imitation crab (or rarely real crab), avocado, and cucumber. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice is sprinkled with toasted sesame seeds or roe (such as tobiko from flying fish).
As one of the most popular styles of sushi in the United States and Canada, the California roll has been influential in sushi's global popularity, and in inspiring sushi chefs around the world to create non-traditional fusion cuisine.{{cite news|last=Renton |first=Alex |title=How Sushi ate the World |url=http://observer.guardian.co.uk/foodmonthly/story/0,,1715295,00.html |newspaper=The Guardian |date = February 26, 2006 |access-date=August 20, 2006}}
Ingredients
The main wrapped ingredients are the avocado and imitation crab (surimi 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 sesame seeds, although tobiko (flying fish roe), or masago (capelin roe) may be used.
History
The identity of the creator of the California roll is disputed. Several chefs from Los Angeles have been cited as the dish's originator, as well as one chef from Vancouver, British Columbia.
The earliest mention in print of a "California roll" was in the Los Angeles Times and an Ocala, Florida newspaper on November 25, 1979. Less than a month later an Associated Press story credited a Los Angeles chef named Ken Seusa at the Kin Jo sushi restaurant near Hollywood 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.{{cite book|last=Smith |first=Andrew F. |year=2012 |title=American Tuna: The Rise and Fall of an Improbable Food |publisher=University of California Press |page= [https://books.google.com/books?id=6oh3tI-owOYC&pg=PA91 91]}} and [https://books.google.com/books?id=AR_Zq_GIHtAC&pg=PA204 notes 31 and 32]
Others{{cite web |url=https://blog.liebherr.com/appliances/us/food/sushi-story-california-roll/ |title=Sushi: The Story of the California Roll |author= |website=FreshMAG |quote=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 “inside-out”.}}{{cite web |url=http://www.grubstreet.com/2012/10/inventor-claims-california-roll-sushi.html |title=Will The Real Inventor of The California Roll Please Stand Up? |last=Tomicki |first= Hadley |date=October 24, 2012 |website=Grub Street |quote=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 sixties.}}{{cite web |url=https://www.shogunorlando.com/the-history-of-the-california-roll/ |title=The History of the California Roll |author= |website=Shogun Orlando|date=14 August 2017 |quote=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 Mashita.}} attribute the dish to Ichiro Mashita, another Los Angeles sushi chef from the former Little Tokyo restaurant "Tokyo Kaikan".{{cite magazine|last=Dwyer |first=Lexi |author-link= |title=Deconstructing the California Roll |date=2012-03-07 |magazine=Gourmet |url=http://www.gourmet.com/food/gourmetlive/2012/030712/deconstructing-the-california-roll.html |archive-url=https://web.archive.org/web/20150915041120/http://www.gourmet.com/food/gourmetlive/2012/030712/deconstructing-the-california-roll.html |archive-date=2015-09-15}}, citing author Trevor Corson himself, rather than his book, {{harvnb|Corson|2008}}.{{cite book | last1=Ling | first1=H. | last2=Austin | first2=A.W. | title=Asian American History and Culture: An Encyclopedia: An Encyclopedia | publisher=Taylor & Francis | year=2015 | isbn=978-1-317-47644-3 | url=https://books.google.com/books?id=OvBnBwAAQBAJ&pg=PT1265 | access-date=2024-01-23 | page=1265 |quote=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 1970s.}}
{{cite book | last=Kamp | first=D. | title=The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution | publisher=Crown | year=2007 | isbn=978-0-7679-1580-9 | url=https://books.google.com/books?id=Cf1vDwAAQBAJ&pg=PA315 | access-date=2024-01-23 | page=315}} According to this account, Mashita began substituting the toro (fatty tuna) with avocado in the off-season, and after further experimentation, developed the prototype, back in the 1960s{{sfnp|Issenberg|2007|pp=89–91}}{{sfnp|Corson|2008|p=82}}{{cite news |last=McInerney |first=Jay |author-link=Jay McInerney |title=Raw |url=http://events.nytimes.com/2007/06/10/books/review/McInerney-t.html |work=The New York Times |date=June 10, 2007 |access-date=August 15, 2008 |archive-date=September 14, 2008 |archive-url=https://web.archive.org/web/20080914124201/http://events.nytimes.com/2007/06/10/books/review/McInerney-t.html |url-status=dead }} (book review of {{harvnb|Corson|2007}} and {{harvnb|Issenberg|2007}}) (or early 1970s{{cite news |last=Hunt |first=Maria |title=East-West Fusion: nontraditional ingredients give sushi local flavor |url=http://www.signonsandiego.com/uniontrib/20050824/news_lz1f24sushi.html |newspaper=San Diego Union-Tribune |date=August 24, 2005 |access-date=August 20, 2006 |archive-url=https://web.archive.org/web/20160305002322/http://www.sandiegouniontribune.com/uniontrib/20050824/news_lz1f24sushi.html |archive-date=March 5, 2016 |url-status=dead }}).
Accounts of these first "California Rolls" describe a dish very different from the one today. Early California roll recipes used frozen king crab legs, since surimi imitation crab was not yet available locally and importing it was not convenient.{{sfnp|Issenberg|2007|p=91}} 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 than makizushi rolled using a makisu).{{Refn|group="lower-alpha"|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 reinforced by Corson's writings.{{harvp|Corson|2007}} The Zen of Fish apud {{harvp|Ku|2013|p=47}} However, Issenberg writes that the American diners (i.e. Caucasians) were already toro connoisseurs, and that it was instead their appetites that needed to be satiated during the off-season.{{sfnp|Ku|2013|p=45}}{{sfnp|Issenberg|2007|p=90}} Issenberg also discounts the "myth" that prompting by an executive of the restaurant's proprietorship, EIWA, was instrumental in the invention,.{{sfnp|Ku|2013|p=45}} Calling it a "narrative of institutional ingenuity", 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.{{sfnp|Issenberg2007|pp=89–90}}}} Other food writers state that the cucumber, mayonnaise, and sesame seed were originally missing, and these ingredients were only added later. The early California roll was wrapped traditional style, with the nori seaweed on the outside, which American customers tended to peel off. Therefore, the roll "inside-out", i.e., uramaki version was eventually developed.{{sfnp|Issenberg|2007|pp=90–91}} This adaptation has also been credited to Mashita by figures associated with the restaurant.{{Refn|group="lower-alpha"|In {{harvnb|Issenberg|2007}} and other references, the chief eyewitness source for the California roll story is Noritoshi Kanai of Mutual Trading, an importer that was the supplier to the restaurant. In the San Diego Union piece, it is his daughter Atsuko Kanai, vice president of Mutual Trading, who credits Mashita with making the roll "inside-out".}}
Japanese-born chef Hidekazu Tojo, a resident of Vancouver since 1971, claimed he created the California roll at his restaurant in the late 1970s.{{cite news|last=White |first=Madeleine |title=Meet the man behind the California roll|journal=The Globe and Mail |date=October 23, 2012 |url=https://www.theglobeandmail.com/life/food-and-wine/food-trends/meet-the-man-behind-the-california-roll/article4631256/}} 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.{{Citation|last=Great Big Story|author-link=Great Big Story|title=The California Roll Was Invented in Canada |date=April 24, 2017 |url=https://www.youtube.com/watch?v=3SwX8ANq7Ls |archive-url=https://ghostarchive.org/varchive/youtube/20211221/3SwX8ANq7Ls |archive-date=2021-12-21 |url-status=live|access-date=June 20, 2017}}{{cbignore}} However, this conflicts with many food historians' accounts, which describe a changing, evolving dish that emerged in the Los Angeles area.{{cite web |url=https://ocweekly.com/who-invented-the-california-roll-6627895/ |title=Who Invented The California Roll? |last=Woo |first=Michelle |date= October 25, 2012 |website=OC Weekly |quote=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 Tokyo.}} In 2016 the Japanese Ministry of Agriculture, Forestry and Fisheries named Tojo a goodwill ambassador for Japanese cuisine.{{cite news |title=Vancouver chef Tojo honoured by Japanese government |url=https://www.cbc.ca/news/canada/british-columbia/tojo-1.3628563 |access-date=May 16, 2021 |work=CBC.ca |agency=The Canadian Press |date=June 10, 2016}}
Regardless of who invented it, after becoming a favorite in southern California the dish became popular all across the United States by the 1980s. The California roll was featured by Gourmet magazine in 1980, and taken up by a restaurant critic for The New York Times the following year.{{sfnp|Smith|2013|loc=3, p. 885}} The roll contributed to sushi's growing popularity in the United States by easing diners into more exotic sushi options.{{cite news|last=Kestler |first=John |title=The Sushification of America |newspaper=The Atlanta Journal-Constitution |date=June 18, 2006}} Sushi chefs have since devised many kinds of rolls, beyond simple variations of the California roll.
It also made its way to Japan ("reverse imported"), where it is often called California maki or {{nihongo|Kashū Maki|加州巻き}}.{{citation |last=Iwama |first=Kazuhiro |author-link= |title=Shanhai no nihonshoku bunka: menyū no genchika ni kansuru hiaringu chōsa |script-title=ja: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─ |trans-title=Japanese Food Culture in Shanghai : A Report of Listening Research on the Menu Localization |journal=The Journal of Chiba University of Commerce |volume=51 |number=9 |date=2013 |url=https://cuc.repo.nii.ac.jp/?action=pages_view_main&active_action=repository_view_main_item_detail&item_id=2458&item_no=1&page_id=13&block_id=37 |page=38}}
See also
{{portal|Food}}
{{div col|colwidth=30em|small=yes}}
- {{Annotated link |American cuisine}}
- {{Annotated link |Canadian cuisine}}
- {{Annotated link |Fusion cuisine}}
- {{Annotated link |North American cuisine}}
{{div col end}}
Notes
{{notelist}}
References
{{Reflist|refs=
{{cite book|last=Feiden|first=Margo |author-link=Margo Feiden|title=Margo Feiden's The calorie factor: the dieter's companion |publisher=Simon & Schuster |year=1989 |url=https://books.google.com/books?id=FxNtAAAAMAAJ&q=%22California+roll%22|page=74 |isbn=978-0-671-43646-9}}
}}
;Bibliography
{{Refbegin}}
- {{cite book|last=Corson|first=Trevor|author-link=Trevor Corson |title=The Zen of Fish: The Story of Sushi, from Samurai to Supermarket|publisher=HarperCollins|year=2007|url=https://archive.org/details/zenoffishstoryof00cors|isbn=978-0060883508}}
- {{cite book|last=Corson|first=Trevor |author-link=Trevor Corson |title=The Story of Sushi: An Unlikely Saga of Raw Fish and Rice |publisher=Harper Perennial |year=2008|isbn=978-0060883515}}
- {{cite book|last=Issenberg |first=Sasha |author-link=Sasha Issenberg |title=The Sushi Economy: Globalization and the Making of a Modern Delicacy |publisher=Penguin |year=2007 |url=https://books.google.com/books?id=Xm5H_tRsgWcC&pg=PA80 |isbn=9781592402946}}
- {{cite book|last=Ku |first=Robert Ji-Song |author-link= |title=Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA |publisher=University of Hawaii Press |year=2013 |url=https://books.google.com/books?id=mh_HDwAAQBAJ&pg=PA43 |pages=43–48 |isbn=978-0-824-83920-8}}
- {{cite encyclopedia|last=Smith |first=Andrew F. |author-link= |title=Sushi and sashimi |encyclopedia=Food and Drink in American History: A "Full Course" Encyclopedia |volume=3 |publisher=ABC-CLIO |year=2013 |isbn=9781610692335 |url=https://books.google.com/books?id=o7gxBgAAQBAJ&pg=PA885}}
{{Refend}}
{{Sushi}}
Category:American fusion cuisine
Category:Canadian seafood dishes
Category:Japanese fusion cuisine