Special edition

Nov. 11, Fri. 2016 23:10 (UTC)

Washoku in Los Angeles

Washoku, or Japanese cuisine, has been registered a World Cultural Heritage by UNESCO for its combination of visual beauty, healthiness, and delicious flavors, which have come to be loved around the world. Rika Yukimasa is the host of the program Dining with the Chef, and she’s visiting Los Angeles on the west coast of the US, a city that has long helped to share the joys of washoku with the world.

Over 130 years ago, people left Japan to start new lives in the United States, and Los Angeles was a place where Japanese people could depend on one another in their new home. Beginning with the construction of a single Japanese restaurant, first-generation Japanese immigrants began to move into the area that soon came to be known as Little Tokyo. Sushi owes its worldwide popularity to the invention of the California Roll in Los Angeles, and the city is second only to Japan itself for the most up-to-date ramen, sushi, and washoku scenes. Today, all sorts of Japanese cuisine is well known around the world, and Los Angeles is the perfect place to experience the freshest and newest in Japanese cuisine for yourself. Our host Rika Yukimasa will be visiting Los Angeles to rediscover the front lines of Japanese cuisine, where it has been influenced by L.A.’s top chefs and the latest trends, and has influenced culinary traditions from all over the world.

Special Menu

Rika’s Chirashi-sushi with California ingredients

Rika will be preparing her own take on chirashi-sushi, made with the incredible ingredients available in California, from fresh produce like avocado and cucumber to crab and shrimp caught in the Gulf of California. Rika loves tortilla chips, so she’ll be adding some on top of the rice to add some more delicious textures to this beautiful sushi dish.

Rika’s Chirashi-sushi with California ingredients

Rika’s Chirashi-sushi with California ingredients

Ingredients

boiled crab meat
boiled shrimp
avocado
limes
jalapeno peppers
cucumbers
tomato
cilantro leaves
tortilla chips

rice
kombu kelp
sushi vinegar
salt
jalapeno sauce
soy sauce mixed with wasabi

Directions

  1. 1. Cook the rice with kombu kelp in the pot along with the rice.
  2. 2. When the rice is finished cooking, mix in the sushi vinegar and salt while it is still hot.
  3. 3. Cut the vegetables into easy-to-eat pieces. The avocado in particular should be cut into relatively large pieces, in order to allow its texture to be retained as much as possible.
  4. 4. Squeeze the limes over the cut vegetables and add the cilantro and salt, and mix in to integrate the flavors.
  5. 5. Sprinkle the shrimp, crab and vegetables over top of the seasoned rice, arranging them to give the whole dish a pleasant-looking sense of variety.
  6. 6. Top with tortilla chips and serve. If desired, add soy sauce with wasabi mixed in to add more flavor while eating.

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