The avocado-crab-cucumber roll became a hit, and from that SoCal beachhead, sushi conquered the country. Most credit chef Manashita Ichiro and his assistant Mashita Ichiro, at L.A.’s Tokyo Kaikan restaurant, which had one of the country’s first sushi bars, with creating the “inside out” roll that preempted Americans’ aversions by putting the nori (seaweed) on the inside of the rice and substituting avocado for toro (raw fatty tuna).
So much more than the gateway sushi, the California roll isn’t just for wimps who can’t go it raw – although that’s essentially the way it got its start in Los Angeles, where sushi chefs from Japan were trying to gain a beachhead in the late 1960s/early 1970s. Whatever the size, this is America's favorite sushi. You’ve still got your own teeth, right?Ī section of the world's largest California Roll. However you take your jerky – caf or decaf in strips, chips, or shreds – prepare to chew long and hard. Jerky is so versatile and portable and packs such nutritional power that the Army is experimenting with jerky sticks that have the caffeine equivalent of a cup of coffee. Flavored with teriyaki, jalapeno, lemon pepper, chili. Peppered, barbecued, hickory-smoked, honey glazed.
Beef, turkey, chicken, venison, buffalo, even ostrich, alligator, yak, and emu. We like the creation myth that says it’s the direct descendant of American Indian pemmican, which mixed fire-cured meat with animal fat. It’s American food the way we like our wilderness grub – tough and spicy. Courtesy Larry Jacobsen/Creative Commons/Flickrĭehydrated meat shriveled almost beyond recognition – an unlikely source of so much gustatory pleasure, but jerky is a high-protein favorite of backpackers, road trippers, and snackers everywhere. It might not look appetizing, but the taste speaks for itself.
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