The History of Sushi in L.A.

Times writer Daniel Miller spent nearly eight years researching the origins of sushi in Los Angeles. You can read about it here. www.latimes.com/business/stor...
In 2022, Daniel met with Gil Asakawa, an author and journalist who writes specifically on the Japanese-American experience, to find the location of L.A.’s first sushi bar.
Along the way, the two stop by several restaurants and locations in Little Tokyo to look into the evolution of sushi.
For more food coverage, restaurant reviews, recipes, and the latest food news subscribe to the L.A. Times. www.latimes.com/subscribe
Connect with us:
/ latimesfood
/ latimesfood
/ latimesfood

[@nish221100]

"Age" is fried tofu. This is indicated by the kanji 揚げ which means "fried". "Yuba" is tofu skin which is made from the "skin" that forms during the making of tofu. I was alive (and in California) when the California Rolls (with imitation crab) became famous. It's definitely from LA where imitation crab first were sold. Avocado was not even commonly sold in Washington back in the early 70s. (I was there, too, during that time! I had my first avocado after moving back to California later) Thank you very much for making this.

[@fundifferent1]

This was good, very helpful.

[@Wrecktoid]

Well that was awesome!

[@oxoet3rnityoxo]

Great video

[@welcome_Moscow_walks]

It was interesting 😊

[@christianhansen3292]

BTW The Dodger was originally a Brooklyn team.

[@9ramthebuffs9]

denver is 1k miles from any sea. Nobody should be buying sushi here.

[@sachinmistry1]

Whats odd, is that Austin has Uchi and Uchiko, which are really good sushi spots. Austin is very far away from the sea.

[@9ramthebuffs9]

@@sachinmistry1 cmon, its a 3hr drive to Galveston or Corpus.