【Reading】あなきゅうまき

【English Name】Anakyu maki

A nori roll combining conger eel (anago) and cucumber is the anakyu-maki. Positioned as a development of the kappa-maki, the rich body of simmered conger eel and the refreshing coolness of cucumber come together beautifully in a single slender roll.

Turning to the preparation: sweetened simmered conger eel is quickly seared over high heat, and boiled-down tsume is firmly brushed on to complete it. The savoriness and the sweetness of the fat drawn out by the searing process stand out, and to that is added the juicy bite of the cucumber, so that each one's individuality enhances the other. Using a touch more wasabi is standard, with its sharp pungency playing the role of tightening the whole.

As for size, some artisans make it as a thin roll, while other shops serve it as a medium roll to emphasize a satisfying bite. When eating, in addition to those who enjoy it with tsume alone, the style of separately providing wasabi and soy sauce also has persistent popularity.

Since the late 1950s (Showa 30s), when kappa-maki spread throughout Japan, the idea of combining other ingredients with cucumber spread, and items such as himokyu using the mantle (himo) of ark shell, unaq (unagyu) combining eel, and anakyu-maki became established one after another. It has now gained a firm position as one of the representative combinations of rolled sushi.