From sushi to salsa, yes salsa, a history of Japanese-American cuisine

Denver journalist Gil Asakawa has penned what he calls "a tasty history of Japanese food in America." In the new book "Tabemasho! Let's Eat!" he explores sushi's rise in the United States, and celebrates foods like Karami, a Japanese salsa that contains Pueblo chile. Asakawa, a self-described foodie, was born in Japan and moved to the U.S. as a kid.