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