is thought to have first arrived on the scene during the Edo period, in the latter half of the 18th century. Though it likely originated in Edo (modern Tokyo), it quickly spread to other regions of Japan that adopted their own maki sushi styles.
Maki is a form of sushi in which sushi rice made with sushiu (sushi vinegar) – raw fish or vegetables are rolled up in a sheet of roasted seaweed. For maki rolls is a sheet of nori is placed on a makisu (bamboo mat). The fish or vegetables are cut into strips of about twenty centimetres. The chef dips their fingers in a bowl containing water and a tablespoon of rice vinegar to prevent the rice from sticking to their hands. Clapping their hands to get rid of the excess moisture, they grab a handful of sushi rice and spread it evenly over the nori in a half-inch thick layer. This is followed by a thin line of wasabi and a bar of fish or vegetables. And the roll is cut into six with a knife that has been pulled over a damp cloth.
There are 3 main types of Maki Sushi, according to its size: hosomaki (small), nakamaki (medium), and futomaki (large) :
Hosomaki is the most basic style of makizushi, which contains just one filling, perhaps salmon, crab sticks or cucumber batons.
Hosomaki - die einfachtes Art von Sushi Maki
In between hosomaki and futomaki lies nakamaki, a maki sushi roll that typically includes two o three kinds of ingredients.
Nakamaki - die aufwändigere Art von Sushi Maki
Futomaki is a thick maki sushi roll that contains many ingredients alongside rice. Popular fillings include: seafood such as shrimp, crab, and eel, egg, tofu, and a wide range of vegetables. Ehomaki is a famous type of futomaki that is eaten during Setsubun – a festival held before the start of spring.