Japanese Food Tips

Although nigirizushi (hand-pressed sushi) is famous throughout the world, there are actually several other types of sushi - inarizushi, chirashizushi and makizushi ("s" becomes “z” when used after another word in Japanese.) Here, I will explain makizushi (rolled sushi). Rolled sushi is sushi rice covered with dried laver (nori) and rolled with one ingredient or multiple ingredients. Sushi rolled with one ingredient is called hosomakizushi, which is a long thin type. Sushi rolled with multiple ingredients is called futomakizushi, which is a long and thick type (Hoso means “slender” and futo means “thick” in Japanese.) The hosomakizushi ingredient is usually cucumber or raw tuna, but can also be tuna and mayonnaise, fermented soybeans (natto) or salmon. The classic futomakizushi ingredients are usually cucumber, egg and simmered dried gourd strips (kanpyou). There are various combinations - tuna, salmon, shrimp, conger eel, surimi (imitation) crabmeat, lettuce and others. Originally, makizushi was wrapped with dried laver on the surface. However, now in western countries, dried laver is wrapped inside. It is found at sushi restaurants and supermarkets, but can also be made at home. Please try it if you come to Japan.