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Japanese cuisine on a roll in Indonesia

Consumer interest is growing but some creations are more 'mashup' than fusion

Lobster rolls at Indigo, an upper-midrange Japanese restaurant in the Balinese resort village of Canggu. (Ian Neubauer)

JAKARTA -- The internationalization of Japanese "fusion" cuisine can be traced to the 1970s, when Vancouver chef Hidekazu Tojo came up with the idea of rolling sushi inside out, creating the globally popular phenomenon known as California rolls.

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