【Reading】まきもの

【English Name】Maki (Sushi Roll)

Makimono is a collective term for sushi in which shari (vinegared rice) and ingredients are rolled in nori, thin-fried egg, and the like. Using a bamboo tool called a maki-su, the vinegared rice and topping are placed on the nori and shaped into a cylinder. At sushi restaurants it is often called "makimono," and in English-speaking regions it is widely known by the name "Maki."

Representative types include hoso-maki (thin rolls) using only a single ingredient (such as tekka-maki and kappa-maki), futo-maki (thick rolls) made by rolling multiple ingredients thickly, ura-maki (inside-out rolls) with the rice on the outside, and te-maki (hand rolls) in which the nori is rolled into a cone by hand. When making ura-maki, it is common to cover the maki-su with plastic film so that the rice does not stick to it.

A maki-su is generally a bamboo mat about 25 cm square, and there are two types: those using flat bamboo strips and those using round bamboo strips. After use, it is important to remove leftover food and dry it thoroughly.

Makimono is, alongside nigiri-zushi, a basic form of sushi, and overseas it has greatly contributed to the spread of sushi culture through creative rolls such as the "California roll."