In other words, a unakyu roll is a sushi roll made by wrapping Japanese eel, Japanese cucumber and sushi rice in nori (seaweed paper). The “una” in Unakyu is an abbreviation of “unagi” (Japanese eel) and “kyu” is an abbreviation of “Kyuri” (Japanese cucumber). The difference between unakyu roll (unakyu maki) and anakyu roll (anakyu maki)
Gomoku chirashi skin#
*Sukimi refers to a thin slice of the fish from which the meat between the muscle and the fat remaining on the back of the skin is cut away.Ģ-1-5 Anakyu maki (cucumber and conger eel roll)įinely sliced conger eel is combined with cucumber, then wrapped in seaweed. The pickled radish has a refreshing flavor and matches perfectly with the thick fat of the tuna. *Kampyo is the white flesh of the bottle gourd, which is cut into long strips, as if peeling it, then cut so it looks like strings, then laid out to dry, perhaps in the sunshine or hot air.Ģ-1-4 Torotaku maki (tuna and pickled radish roll)Ĭhopped pickled radish is combined with sukimi* to form the center of this seaweed roll. Most people already know the center of this roll is tuna.Ī seaweed roll with sweet, boiled Kanpyo* in the center. (It has been this way for many years, but the reason is not certain) Let me start by introducing the famous types of skinny rolls.Ĭucumber is cut into long strips and a few of these strips, seasoned with white sesame seeds, are rolled into seaweed. Tekka-maki and Kappa-maki are rolled into square shapes, cut into 6 pieces, and then served to stand on the ends so that the red and green colors are visible. For example, Kanpyo-maki is rolled so that the cross-section is round, cut into 4 pieces, and then presented on its side. One of the characteristics of Hoso-maki is that the way it is cut and served differs depending on the ingredients inside. Around 80 grams of sushi rice is used for one Hoso-maki roll. The core of these rolls may be cucumber, tuna, dried gourd, pickled daikon radish, natto (fermented soybeans), or something else, and the rolls are named for these fillings. Rolls where one sheet of nori is grilled before use and then cut in half are called “Hoso-maki”. Zenkei is cut to a variety of other sizes depending on how it is used. The basic size of one piece of nori (dried seaweed) is L 210 x W 190 mm. Makizushi is broadly categorized as Hoso-maki (thin rolls), Futo-maki (thick rolls), Saiku-maki (decorative rolls) and Temaki (hand rolls), which are actually a type of skinny rolls. But the vinegar rice in these pieces is rolled by hand so wouldn’t that mean it’s one type of nigiri-sushi?! You may be interested to know that salmon roe and sea urchin gun-kan pieces that are wrapped in seaweed aren’t rolled by hand like this, so some people don’t consider them to be nigiri-sushi. This type of sushi consists of placing a fish fillet or another topping on top of special vinegar rice, then pressing it by hand. The most famous of these is nigiri-sushi, and it is what most out-of-towners are referring to with the word “sushi”. If you add in the local forms of sushi, there are as many types as there are regions. The common seven types of sushi that every Japanese person knows of include Nigiri zushi (Nigiri sushi), Makizushi (Makisushi), Chirashizushi (Chirashi sushi), Inarizushi (Inari sushi), Sushi rolls, Oshizushi and Others.
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