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Futomaki is thick sushi rolls

rierie (May 17, 2011 3:10 PM) | Track back(0)

What is Futomaki (Futomaki sushi)?

Futomaki zushi; Japanese traditional futomaki sushi

Sushi(すし/寿司/鮨) is a Japanese dish consisting of cooked vinegared rice which is commonly topped with other ingredients, such as fish or other seafood, or put into rolls.

It is currently enjoyed by cultures around the world.

"Futomaki sushi(zushi)" is a sort of sushi, it is generally called "Maki sushi(zushi); 巻き寿司" in Japan.

"Maki sushi(zushi)" is the more recognizable type of sushi, where rice and other fillings are rolled inside a nori seaweed sheet and cut into thick, bite-sized pieces.

Thicker maki is called "Futomaki (太巻き)".

A typical futomaki is three or four centimeters (1.5 in) in diameter.
They are often made with four or five fillings that are chosen for their complementary tastes and colors.

Futomaki is often made vegetarian, and commonly includes ingredients cucumber, omelet or fried eggs, kanpyou(dried gourd shavings), hoshi-shiitake(dry mushroom)and sakura-denbu in Japan.

But you can use the filling that you like for Futomaki sushi.
We also do.

Read more: Futomaki is thick sushi rolls

Japanese Sushi Terminology: page 1_Types of Sushi

rierie (August 20, 2010 4:20 PM) | Track back(2)

Sushi Terminology and Meaning and Pronunciation

Have you ever heard or read something in a sushi bar and did not understand what it was?
This is a list of common vocabulary at a sushi.

Types of Sushi

にぎり/にぎり寿司Ｎigiri/Nigiri zushi		太巻き Futo maki

Created by delicately placing a fresh cut of fish on top of a loosely shaped ball of sushi rice. It is usually enjoyed by dipping the nigiri in a mixture of soy sauce and wasabi (the green stuff). Pieces of fish on top of two balls of sushi rice, sometimes it is roasted. This style was developed in Tokyo, then known as Edo, at the beginning of the 19th century, and was served at food stalls. It is also known as Edo-style sushi or Edomae-sushi. Conveyor belt sushi(Kaiten sushi) is more popular than Edo-style sushi in recent Japan. "Kaiten Sushi" is cheaper and simple.		Futomaki are long, thick rolls, covered in the traditional seaweed, and rice, with a number of different fillings. These ingredients can vary significantly, and some forms do not even contain fish. Sushi roll, usually containing egg, cucumber, かんぴょう/干瓢[kanpyou](Dried gourd shavings boiled down with soy sauce, sugar, and DASHI) and 桜でんぶ[sakura denbu]. Thick rolled sushi with many ingredients inside and each piece is very large. They're usually at least 1.5 inches (3.81 cm) in diameter, if not larger.

細巻きＨoso maki		なっとう巻き/納豆巻き Natto maki

Thin Rolled sushi with the 海苔[Nori] (seaweed) on the outside. When the sushi is wrapped in nori (toasted seaweed) it is rolled up as a small circular tube-shaped creation that is then sliced into finger-sized rolled portions. The opposite of thin sushi rolls is "futomaki" which refers to thick sushi rolls, and thus, thick rolled sections when sliced.		Natto maki is sticky, strong tasting fermented soybean rolls. And natto maki is a thin roll with natto. A lot of Western people think natto(fermented soy bean ) is gross because of it's gooey texture and stinky smell. But we eat natto always in Japan. For breakfast we have rice with natto and miso soup. Especially, Japanese children like natto maki very much.

かっぱ巻き/カッパ巻き Kappa maki		かんぴょう巻き Kanpyo maki

Kappa maki is, simply put, cucumber sushi. Not only is it vegetarian, it is also vegan, so just about anyone can eat it. Because Kappa maki is a low calorie, it is suitable for dieting. The name "Kappa maki" comes from Japanese mythology. It is said, that small goblins called "Kappa" living in water like cucumber as favorite food. Kappa goblin has one plate in the parietal region. The kappa goblin dies when the plate dries. For the kappa goblin, the cucumber was a very favorite food.		Kanpyo is dried shavings of calabash (Lagenaria siceraria var. hispida), a type of gourd. Kanpyo- is an ingredient in traditional Edo style Japanese cuisine, and cooked and flavored kanpyo- is commonly used in Futomaki sushi or Hosomaki sushi roll. Kanpyo used for Maki sushi is seasoned with the soy sauce, mirin, sake, sugar, and dashi. Kanpyo has the texture like soft feel of rubber. Kanpyo, also known as gourd is is pickled veg, used widely as filling for sushi rolls. Kanpyo is a great filling for small vegetarian sushi hosomaki rolls.

鉄火巻き
Tekka maki

ねぎトロ巻き/ネギトロ巻き
Negitoro maki

Tuna roll.
Tekka maki is rolled sushi with centers consisting of red tuna meat.
Tekka Maki are hlgh in protein and iron, and the seaweed used to wrap the tuna is also high in vitamins and minerals.
Tekka maki is a kind of the Edo style sushi and a kind of Hoso maki(Nori maki).
Tekka maki's filling is lean tuna.
White tekka maki that makes the whitefish like the yellowtail, the great amberjack, and the amberjack, etc. a wick exists because tuna's demand is a little in Nagasaki Prefecture, too.
The lean tuna is usually rolled with wasabi.

The origin of the name of the tuna rolled in rice and sea weed has various theory.

The color of tuna's lean looks like "Iron that is heated and reddens".
In past Japan, people did not have the custom of eating the tuna. Therefore, "You eat the raw tuna" is "You touch iron as hot as the fire".
Because it was an easy meal that Tekka maki can eat while gambling in gaming room (gambling house).

Negitoro

Toro and chive roll uses chopped toro (tuna belly) trimmimgs and chopped chive.
It is made into a thin roll, or it is made into a thick roll(chuu maki [中巻き]).
Negitoro with which the fat substitute is mixed with the tuna of lean is often used in recent Japan.
It is because a natural tuna is expensive.
Negitoro maki is made with the "Artificial toro" and chive and wasabi.
In Japan, chive is called "万能ネギ(banno negi)", "あさつき(asatsuki)". etc.

The child in Japan dislikes chive and wasabi.
Therefore, children in Japan eat negitoro maki without chive and wasabi.
It is just "Tekka maki".

By the way, "without wasabi" is expressed as "サビ抜きで(sabi nuki de)" in Japanese.

手巻き寿司 Temaki zushi		裏巻き Ura maki

Temaki sushi, also known as hand rolled sushi, is a popular casual Japanese food. Hand rolled cones of sushi rice, fish and vegetables wrapped in 海苔[Nori](seaweed). Cone shaped hand rolls that are meant to be eaten from the hand like an ice cream cone. You can make nori maki without having sushi chef's skill.		Rice on the outside roll. Sometimes called inside-out roll. This style of sushi has become very popular and is most seen in sushi bars in America. Some people say that it is popular in America because海苔/のり[nori](the seaweed) is hidden on the inside of the roll and sushi beginners are less intimidated to eat it.

軍かん/軍艦/軍艦巻き
Gunkan/Gunkan maki

いなりずし/稲荷寿司
Inari zushi

Gunkan maki is a common, more traditional type of sushi.
Battleship sushi, sushi with nori wrapped horizontally around a piece of rice, forming a cup to hold ingredients that do not lend themselves to maki-sushi or regular nigri-sushi.
A type of Nigiri that holds the ingredients like a boat, usually seen when ordering とびっこ[tobikko], えびっこ[ebikko], いくら[ikura] or うに[uni].

Thses are Uni gunkan and Ikura gunkan.

The sushi rice stuffed in 油揚げ[abura-age].
Aburaage
Inarizushi is a simple and inexpensive type of sushi, in which sushi rice is filled into aburaage (deep fried tofu) bags.
Fried, seasoned tofu pockets are stuffed with sushi-meshi (sushi rice).

The tofu pockets is seasoned with the soy sauce, sugar, Sake, and Dashi, etc.

ちらし寿司 Chirashi zushi		五目寿司/五目ちらし Gomoku zushi/Gomoku chirashi

The ingredients(sushi cut fish) are casually scattered and layered on top of the rice. It is a bowl of sushi rice with the ingredients placed or scatter on the top verses rolled like tradition sushi. It is a quick inexpensive way to have a great meal. There is no fixed recipe and you don't need to use raw fish either if you don't like, but you can add any ingredient you prefer. You simply place your favorite ingredients whether it is fish, shrimp or even egg.		Gomoku zushi is a kind of chirashi zushi. The difference is "Rice". Vinegar, sugar, salt, and some seasonings are mixed with the rice of chirashi zushi. There is another one material for the rgomoku zushi rice. That is the root vegetable that had seasoned by soy sauce(syoyu), vinegar, suger, mirin, dashi etc.. They are a carrots, a dry mushrooms, the lotus roots, and dried gourd shavings. So, the gomoku zushi rice is a light soy sauce color though the chirashi zushi rice is white.

飯寿司
Izushi

てまり寿司/手毬寿司
Temari zushi

This kind of sushi is very ancient, called "cooked rice sushi" (izushi, iizushi）.
Izushi (Isushi), a Japanese delicacy made from a mixture of fish, rice, and other vegetables is produced by fermentation with lactobacilli.
A form of sushi that initially served as a method of food preservation and is quite different from the famous nigiri style we see today.
Fresh salmon or other fish is fermented with steamed rice and vegetables such as julienned carrots, daikon and ginger over a period of one to two months.
Akita is particularly famous for this sandfish Izushi.

The main fish used for Izushi is sandfish, salmon, herrings, mackerel pike etc.

Rice malt for lactic fermentation

"手(Te)" means "hand" and "毬(Mari)" means "ball".
Temari zushi, or temari sushi, are small and ball-shaped sushi.
These cute little balls of sushi are simple to make.
These are easy to eat sushi and good for parties.

<How to make Temari zushi>
Put down the sheet of plastic.
Using about 1 1/2 tablespoons of rice, form a ball.

How to make Temari sushi
Unwrap the plastic and there you have it.
Lay your fish or vegetable on the plastic and set the ball of rice on top. now pull the corners together to form a bundle and twist tightly.
It's a great way to use up those small extra pieces of fish or vegetables.

Hararie

Making sushi at home

rierie (June 9, 2010 9:55 PM) | Track back(0)

Making sushi at home is cheap and fun !

Because my husband is a sushi chef he has sushi's skill.
He grabs a handful of rice, a piece of fish, a small amount of horseradish and in a flash he makes one sushi.

He is a professional and has years of practice and his rolls, sushi, and sashimi come out perfectly.

If your hope isn't a sushi of beautiful shape, making sushi at home isn't as hard as it would seem.
The sushi made at home is cheaper than going out and can be quite fun.

You can make the sushi from your favorite fish and vegetable.
(It is possible even by a hamburger steak, a sausage, a fruit and other processed foods. )

I asked my husband to make the sushi slowly. (There is a scene from which my husband slowly makes the sushi in the video by intention.)
If you observe the scene many times, you will be able to understand the form to make the sushi somehow.

This web page explains how to make sushi in detail.

Please refer.

"Nigiri zushi" that is the most popular sushi

The sushi that my husband is making in this video is a sushi of the type that is called most popular "にぎり寿司[Nigiri zushi]". Nigiri zushi and Soy sauce

Nigiri zushi is bundles of rice, topped with wasabi and fish.
If a sushi is complemented with the slice of raw fish or prawns, it is called Nigiri zushi.

醤油(shouyu) [Soy sauce] is widely used with Nigiri sushi.

There is a possibility of crumbling when depending on the kind of sushi-neta (sliced raw fish and vegetable, etc.) on rice though Nigiri zushi should be taken by the fingers and dipped fish-side only into soy sauce.
For that case, you should eat putting a small amount of soy sauce directly to rice.


Pompano's Nigiri zushi	Oyster's Nigiri zushi


Ormer's Nigiri zushi	Perch's Nigiri zushi	Scallop's Nigiri zushi

By the way, I cannot make the sushi of beautiful shape though I make the sushi often receiving his guidance.
(The sushi that I make is distorted, and the size is sparse. )

"The knack to make the sushi of beautiful shape quickly has only the method of your learning it with your own palmar sense."
My husband always says to me so.
But, the sushi that you made will be a very delicious sushi for you.