It’s also possible the California roll’s inventor wasn’t even in the Golden State at all. Japanese-Canadian sushi chef Hidekazu Tojo says he is the true pioneer of the California roll, which ...

One simple story is that the California roll was developed by two sushi chefs in the Golden State: Ichiro Mashita and Teruo Imaizumi. The two didn't have access to quality fish, so they swapped ...

So, for him, California rolls, a fusion food, fit snugly into his menus. “At most of my Morimoto restaurants, we serve a California roll made with snow crab, cucumber, and avocado,” Morimoto says.

How the California Roll became the model maki sushi — 'so different from the Japanese original' North American sushi nomenclature evoked locations, effects, shape or colour.

Sushi master chef Hidekazu Tojo, head of Tojo’s Restaurant in Vancouver, is the pioneer of “Western-style” sushi. Soon after moving to Canada in 1971, he came up with the Tojo maki, commonly ...

Given the popularity and ubiquity of sushi today, it’s hard to imagine a time when we weren’t eating raw fish, but such was the case in 1970s North America. For Tojo, a trained sushi chef ...

The Baked Samgyup’s seven inch trays include layers of kimchi rice, melted cheese, and pork belly or beef slices for just P450 each. There’s an option to pay for extra ingredients, too.

The sushi menu: Five pages listing 15 specialty fresh rolls with complicated sauces and oversized presentations ($10.50 to $13), 15 baked rolls with everything from eel to chicken ($11 to $18), 14 ...