【Reading】かっぱまき

【English Name】Kappa-maki / Cucumber sushi roll

Kappa-maki is a thin sushi roll of vinegared rice and cucumber wrapped in nori seaweed. Also known as "kyuri-maki" (cucumber roll), it stands among the representative thin rolls alongside kanpyo-maki (dried gourd roll) and tekka-maki (tuna roll).

There are several theories about its origin. According to Hiroshi Yasui, the fourth-generation owner of Yawata-zushi in Nishi-Waseda, Tokyo, the use of cucumber as a sushi topping arose as an ingenious response to the severe shortage of supplies immediately after the end of World War II. By contrast, at Jingoro, which opened in Sonezaki, Osaka, in 1929 (Showa 4), the dish is said to have been created when the owner drew inspiration from the tekka-maki. Some voices, however, claim it existed before the Pacific War, so its exact origin cannot be pinpointed.

Because cucumbers are harvested in summer, the dish was initially served only during the hot season. Its light flavor, enhanced with wasabi, was considered well-suited to beating the heat, and it spread nationwide during the 1950s (Showa 30s). With the development of modern cultivation methods, it can now be enjoyed in any season.

Many people order it as a palate cleanser after enjoying nigiri sushi, and like kanpyo-maki, it is cherished as a roll to conclude a meal. Numerous variations combining cucumber with conger eel or shellfish mantle have also gained wide support.