Why avocado in American sushi?

“In California in the 1960s, tuna was available only during the summer months… When American diners, who had taken to the fatty appeal of tuna, complained that their favourite fish wasn’t available most of the year, Mashita set out to find an appropriate substitute… It was in the vegetable aisle that he finally found the perfect ingredient: Mexican avocado trees had been transplanted to California a century earlier , and become one of the state’s cash crops”

The Sushi Economy pg 90

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3 Comments

  1. April 25, 2011 at 6:31 am

    Definitely the most popular explanation, but the last one I read said it wasn’t quite true–the place in question was patronized mostly by Japanese expats (sushi not being that big with Americans in the 1960s!) and he came up with the avocado to satisfy them. I have no idea which version is true.

  2. alexcase said,

    April 25, 2011 at 9:26 pm

    Thanks. Even this is new to me, so haven’t come across any alternative theories yet!

  3. Sam Pugeda said,

    May 1, 2011 at 5:55 pm

    I have heard of that explanation. I have also heard that the same men, Manashita and Mashita Ichiro, changed it so to mostly vegetables because Americans did not like the thought of eating raw fish.


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