There are many reasons to be impressed by Hidekazu Tojo, inventor of the California roll: the culinary awards he has raked in during his 40-plus years as a chef, his place in the British Columbia Restaurant Hall of Fame, and his remarkable passion and energy – at 62, the legendary chef shows no signs of slowing down. His legacy started with his mother, who was a vegetarian. This compelled Tojo to learn to cook for himself and his siblings, who clamoured for steak. After learning the basics at home in southern Japan, the young cook travelled to Osaka to study the intricacies of being a Japanese chef, before moving to Vancouver in 1971.Tell me the origin of the California roll.When I came to Vancouver, most Western people did not eat raw fish. When I went shopping for fish at stores back then, the fish was very fishy, very old. So I went to the fisherman wharf to get the very freshest. But even there, they would say, “Oh, I have fresh fish that I caught three or four days ago.”

I explained that I needed fish caught that morning so I could serve it that afternoon.Another thing Western people did not eat was seaweed, so I tried to hide it. I made the roll inside out. A lot of people from out of town came to my restaurant – lots from Los Angeles – and they loved it. That’s how it got called the California roll. I was against Japanese tradition with the inside-out roll, but I liked it, and my customers liked it. And so it spread all over – even into Japan.Are you playing around with any new ingredients?Every couple of days, I go to the farmers market. A little while ago, I got this little pumpkin squash. I asked the farmer, “How do you cook this?” He told me to bake it or take the inside out, grind it with salt and you can make soup, like miso-based soup with the squash meat.It sounds like you’re quite the healthy eater. Do you ever eat fast food or junk food?Now that I am 62 years old, I am very, very careful. But I used to eat junk food. When I was young, I used to have fried chicken and hot dogs, of course.

What do you look for when you are shopping for fish and shellfish?For crab and lobster, if two look like the same size, pick them up and judge their weight. Pick the heavy one. Pinch the legs: You want a hard shell. A hard, heavy one means lots of inside meat.Push the stomach: You want it to be firm, just like a Ping Pong ball. You don’t want it to feel tired, like a flat tire. Then you check the gills: They should be very, very red. And the eyes should be very bright. You don’t want eyes that have white or grey in them. That means they are old.What are the top three tools everyone should have in their kitchens at homeA good knife. And a shaving stone.What advice do you have for people who try to make their own sushi?The best way is to buy fish from a Japanese fish market: They have a very high standard. Ask them for their recommendations. Knowledge is very important. When you buy the best ingredients, you are 80 per cent done. Then be original and use seasonal ingredients. For the fall, you can use more mushrooms, like pine mushrooms.

Okay, a few rapid-fire questions. Any foods you don’t like?I like to try everything. But I don’t eat shark fin or blue-fin tuna.sushi miami beach collinsFresh vegetables, fruit and eggs. sushi takeout jacksonville ncSometimes, I eat a Japanese breakfast: dried seaweed, barbecued fish, lots of soy-bean product, miso soup and rice. curso para fazer sushi onlineBut very small portions of everything. jiro dreams of sushi youtube englishJapanese breakfasts take a long time.jiro dreams of sushi 5 things

I love the sea urchin, I love the texture. And, of course, the taste is excellent. When it is fresh, it’s very sweet and creamy.order sushi online st catharinesPizza, with mozzarella, tomato, mushrooms. where to buy sushi ingredients vancouverI really like Italian food.This interview has been condensed and edited.Best Restaurants In Vancouver: Sushi 01/16/2015 6:48 pm EST 03/18/2015 5:59 am EDT Is Vancouver the sushi capital of the world? Cod it be the sole sushi capital of Canada? We like to think so! From standard California rolls, to takoyaki, Vancouver eel-y has it all. And we're not shellfish, we'll share.. Oh Kishimoto, you paragon of sushi goodness! Sure, the wait is usually long, but it's always worth it. Get your name on the list, then glue yourself to the window and stare longingly in at the diners -- bonus, if you're creepy enough they might leave and you'll get a table faster!

Food presentation is impeccable here -- get the caterpillar roll, if for no other reason than to fall in love with its tiny antennae (then eat them mercilessly!). The okonomiyaki is absolutely unmissable here. Aside from having a perfectly pleasant rhyming name, Toshi has some of the best food around. The miso black cod is heaven, and if you're feeling ocean-friendly, the spicy agedashi tofu will get your tastebuds tingling, and the miso eggplant will send you over the edge! This place is tiny so, again, be prepared to wait -- it's worth it! There are no frills here but the food is outstanding, and you will leave stuffed and happy! The rolls here are slightly smaller than in the rest of the Lower Mainland, and you will wait for a table, but trust us -- it'll be worth it. There's very little hot food, so come for the rolls and stay for the tataki! For a hit of unusual, try the smoked salmon battera -- the sundried tomato and basil combo will melt your face. Order the seafood salad for a light bite, and revel in the crunchy cereal topping.

Boisterous, loud, intense, delicious -- these are the words you associate with Guu. Always busy, the servers and chefs always exclaim loudly when new folks walk in, or diners leave -- true Izakaya style. The food is carefully crafted deliciousness -- get the tuna with sesame oil for a light bite, the ebi mayo if you're craving some deep-fried goodness, and if you need warming up, their hotpot is a must-have. I know, I know, but hear us out. It may have "Mart" in the name, but this little gem will knock your socks off. A great and reasonably priced spot to grab your lunch, get it to go, or sit with your complimentary miso soup and tea at the communal table, and people watch until your food arrives. You really can't go wrong with anything you order here -- but get the chirashi don, you won't be disappointed. Sure, it's expensive, but the view is unbeatable, and the ambiance unmatched -- not to mention the freshness of the fish and the tastiness of their flavours. Being located right next to Canada Place gives you a stunning view out over the North Shore mountains -- talk about romantic!

For a gorgeous dish, try the ebi oshi aburi sushi, not just fun to say, but delicious to eat, too! Or if you want to keep it simple, order the sashimi and savour the fresh ocean flavours (but not in a weird way). Perfect for those people who are into the whole organic scene. They carry brown rice, and quinoa sushi, which is worth the trip in itself. The menu is small, but expertly curated, and the vegetarian and gluten-free items are highlighted -- so no guesswork here. You will pay a premium for this kind of quality, but who cares! Try the sakura blossom roll, and the tuna tataki -- all the fish is local so you know it's hella fresh. Killer atmosphere, and some of the hippest servers in town. Don't be shy to ask for help deciding what to eat -- the menu is vast but you really can't go wrong, so if you just want to close your eyes and point, it's a pretty safe bet. Again, this is a slightly pricier spot, but when you have dishes like the smoked salmon wrap, you will quickly forget to care.