【Reading】とろたくまき

【English Name】Torotaku maki

A type of thin roll fondly known by the nicknames "torotaku" and "torotaku." It is a dish in which negitoro or toro flesh and finely chopped takuan (pickled daikon) are rolled together in nori.

Although there is a theory that a sushi restaurant in Hokkaido is its birthplace, no materials confirming a specific shop name or time of creation could be found.

The charm unique to this roll lies in the way the deep umami radiated by fatty toro and the sourness and crisp texture characteristic of takuan cross in the mouth. At first glance it is an unusual combination, but it can be said that this very contrast is the reason it has continued to gain repeat customers. The pink of the toro and the yellow of the takuan peeking out from the cross-section draw a vivid contrast, and visual enjoyment is also one reason for its support.

While most of the filling is negitoro, some shops serve it stuffed with slices of otoro. At conveyor-belt sushi chains, it is not uncommon for it to be served in a battleship-roll (gunkan-maki) style, and it maintains stable popularity across a wide range of customers. It is a dish that also has the character of a creative roll descended from the lineage of shinko-maki.