Kicking it off on CTV’s Your Morning with TikTok phenom, winner of Fridge Wars and Chopped Canada, Chef Wallace Wong.

…for being brave, kind, patient, and giving. As we embark on yet another turbulent stage of our shared journey, it is our deepest wish that you continue to show your strength and resilience to those around you, to yourself. We celebrate your efforts while being humbled by all your support during a challenging few years.

Thank you…

We look forward to serving you again, in the new year—a year that promises great things for you and everyone you love!

#staystrong #dontstopbelieving

LIVE PUBLIC CLASS DATES FOR OCTOBER NOW UP!

Since the lockdown in March 2020, our company has been following daily public health updates from all levels of government. And although Phase-3 (which allowed for companies like ours to re-open to the public) was instituted last month, we wanted to observe best practises from others and ensure that we could follow every health and safety protocol to the letter–and we have!

Classes will be limited to 16 persons to allow for proper social distancing and hygiene station at every table. You are required to wear a mask to enter the venue. However, we will have extra masks on hand in case you forget. You will also be offered face shields should you wish to use them. Once you have chosen an October date from here, please email us with the following information: Names of attendees and any dietary restrictions. An email with final details one week prior to your class date. For gift certificate bearers, all expiration dates have been extended to December 1st, 2021. 

Japan’s Ministry of Agriculture, Forestry and Fisheries recently honoured the great Japanese-Canadian Chef, Hidekazu Tojo, for inventing the California Roll. His eponymous restaurant is one I recommend to anybody visiting Vancouver, and his signature rolls, including Pacific Northwest and Great BC, are some of the finest locally-sourced makimonos anywhere. He is also one of the bonafide innovators of omakase in North America, when the diner at a sushi bar leaves the selection of small dishes in the chef’s hands. In Toronto we have Kaji and Hiro, the Alpha and Omega of local sushi chefs, successfully striking that right balance between nurture and nature. But Omakase in our land-locked city is an achingly serious conundrum because we are thousands of miles from the three coasts, where a chef in closer proximity, like Tojo, can tap into the wealth and variety of fresh seafood, not only along his B.C. coast, but from where he stands, just a stone’s throw away in Japan’s Tsukiji Market.

Soon after the announcement was made about Tojo, I was asked by some local news agencies to comment on the “inventor of the California Roll”. And because my students do a version of it in my Making Makimonos class, I sometimes share the story about its origins. So, I thought I would throw my two-cents into the tank and clear the record so as not to be perceived as promoting fake news by my beloved minnows.

Today, the California Roll is as recognizable a brand as the Big Mac and as ubiquitous as Ikea furniture. A sushi bar in North America will not succeed without some variation of this money-making maki on its menu. In the late 1990’s, when the war against the hosomaki (a traditional Japanese roll, where a maximum of four ingredients are used, and wrapped in nori- roasted seaweed wrap) was declared, sushi chefs with little classical training began to pave the New Road for the Roll. Every imaginable ingredient under the sun was shoved between a sheet of nori and rice.  These uramaki (American-made, larger-than-life-rice-on-the-outside-rolls) could have as much as eighteen ingredients in them, and were christened with all kinds of attention-grabbing names: the ominous Red Dragon; the unappetizing Caterpillar; even the nostalgic (“Toto, I’ve a feeling we’re not in Kansas anymore”) Rainbow Roll. Thankfully, many of the sushi bars that mass-produced these rolls have been shuttered, and a new wave of neo-conservative, classically-trained chefs have taken their place. Sushi bars began the march back to its roots, which meant the hosomaki inched its way back into favour (read: kappa and tekka). Even still, the California Roll has remained a staunch staple.

My favourite variation is the California temaki (cone-shaped handroll), which is delicious with less vinegary rice and a firmer avocado because the shredded shirimi (imitation crabmeat) and softness of the rice demands textural contrast.

And, of course, what would anything from California be without two slices of “just-like-my-grandma-used-to-bake-it” bread bookending it? Enter the California Roll Sandwich for those who don’t believe (in spite of the evidence of my elbows and knees after taking a bite of it) that gluten causes inflammation. It’s a homage to the great Alice Waters reincarnated as a Japanese sushi chef.

The origin of the California Roll has petrified into myth; and like all creation myths, origins get muddied. The re-telling of it is full of drama and suspense, with a dose of shifting invention for flavour. And as proudly Canadian as I am, as much as I believe he is the cream of the crop in the broadening landscape of fine sushi chefs in our country, the story of Tojo inventing the California Roll is the merely another muddled creation myth.

The Californians invented it, of course.

The name of the roll was not intended for ironic effect, and the sober story is well-documented. For starters, my friend Casson Trenor, the writer and sustainable seafood activist, wrote a bestselling book about sushi, and in it he also discusses its origins.

*    *     *

It is the 1960’s in L.A.’s Little Tokyo. The restaurant is called Tokyo Kaikan, one of the first tempura bars in America. It also had a small sushi bar. Besides the many Nehru-jacketed, love-beaded, tie-dyed hippies disembarking from their hippy vans, TK’s clientele was otherwise Japanese businessmen, and they all longed for the rich flavors of toro– the fatty belly part of the bluefin tuna, which was prized back home. There was little of this to be had in California. What was readily available, however, were truckloads of fresh avocados crossing the Mexican border. With almost a third of its content being fat, avocados offered the texture and melt-in-your-mouth qualities of toro. So, in an inspired moment, Ichiro Mashita, the sushi chef at Tokyo Kaikan, sliced some ripe avocado and blended it with chopped boiled shrimp to give the mixture the reddish coloring of tuna meat. Later, due to prohibitive costs, he switched from shrimp to shirimi (made sausage-like from non-usable bits of white fish), which until then was tossed to the seagulls from the docks of Cannery Row in Monterey. It is still used today. Finally, to hide the cheap quality of the nori that was being used, he turned the roll inside-out, to keep it (forgive me) under wraps.

These two innovations (replacing tuna belly with avocado and putting rice on the outside) rocked the sushi world almost as much as Prince hating sushi shook the Rock world. Purists back in Japan mocked the roll for creating simulated flavors and deemed the hiding of the nori sacrilegious. Americans, however, preferred not to see the “black paper”, as their palates were not used to the taste of roasted seaweed.

So began our undying love affair with, not to mention the misappropriation of, the California Roll.

And despite nay-sayers and tongue-waggers of recent years, this Roll-To-End-All-Rolls has taken on iconic status. And like some of the other great American culinary ideas, from Spaghetti-and-Meatballs to Philly Steak to the bafflingly un-Chinese Egg Foo Young, the California Roll  is sure to endure the real test: Time.

In the end, who really cares who “invented” it? Let’s celebrate and champion our great Canadian chef. When you make it as well as Tojo does, you may as well take the credit for it. It is, after all, just a roll. But allow me this final nugget of truth: some of the students in my classes rock it, too.

To each and every one of you who attended our classes in 2018- Thank You! 2018 was a milestone year for us because of you!

You have also played such a vital role in helping us pay it forward, especially to youth in vulnerable communities and with the help of so many of our city’s great institutions. Thanks for carrying us on your shoulders!

We hope you will continue your great journey by carrying peace and compassion in your hearts EVERY day of 2019. Let Du Lin’s face be a reminder of what peace and compassion looks like. Happy New Year!

As for those of you interested in attending the best party in town, we roll out the red carpet for you! Welcome!

A first on national television! It’s called Onigirazu (Korean version – Samgak) and Chef Sang teaches the participants in our most popular sushi workshop, Making Makimonos, how to make it too!

Watch the segment HERE so you can see why it’s going to be the Next Big Thing in North American sushi.

To inaugurate the opening day of the Winter Olympics 2018 in Pyeongchang, South Korea. Watch the segment here.

Nice to make it into this year’s guide. Gratitude to all you sushi warriors out there for your ongoing support!