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The Origin of the California Roll

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The style of sushi we know and love originates in Japan, and the Japanese are known for their adoption and innovation of western ideas. As sushi moved westward into the U.S., it became more and more popular. California was a natural inception point for many things Japanese, and sushi was a big hit on the west coast from the start. Back in the 1960′s, though, food transportation was not as efficient as it is now, so acquiring certain types of fish was not always easy.
http://www.my-cosmos.jp/images/blog/84/41984/1233484064167_0.jpg
(California Roll / Image)

Supply didn’t often meet demand, and in a particular sushi bar called Tokyo Kaikan in Los Angeles, a sushi chef named Ichiro Mashita found himself lacking in toro, the fatty tuna belly, which was much in demand. So he began substituting avocado for the toro, and having a creamy, fatty consistency, this worked out well. After a little more experimentation, Ichiro devised the roll that we today call the California Roll.
http://media.discovernikkei.org/articles/3545/california%20roll-wiki.jpg
(California Roll / Image)

From a simple substitution came a roll that that is one of the most popular today. While it is very American in terms of it’s constituents (avocado was never used in Japan in sushi until it became popular in the U.S.), one might argue that this is a great example of the Japanese concept of urawaza (translated as secret trick), where a person experiments to find a simple solution to a common or simple problem. No toro? Try something similar… And it eventually transformed into something new and interesting. While It is not a perfect analogy, it is a perfect example of gastronomic creativity. While it is not something always on my plate, I certainly enjoy ordering a California roll on occasion, and it is a reminder of how food can evolve as local adaptations are accepted.

By JS on Mar 27, 2011

tag : Sushi

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。