Umekyu (梅キュウ) – Pickled plum & cucumber roll.Oshinko Maki (お新香巻き) – Pickled daikon roll.Kanpyo Maki (かんぴょう巻き) – Dried gourd rolls.Natto Maki (納豆巻き) – Fermented soybeans rolls.You can make hosomaki with many different ingredients, but here are some of the popular ones in Japan: They should be consumed in a single bite. The beauty of hosomaki highlights the featured ingredient and allow you to enjoy the fresh, clean taste of the sushi. Hosomaki (細巻き) are thin rolls (1″ in diameter), with nori on the outside of the sushi rice, and generally contain 1 single ingredient. The sushi rice is wrapped in nori seaweed and rolled into one large log (cylinder), and then cut into six or eight serving-size pieces. Maki means ‘roll’, therefore makizushi refers to rolled sushi. Makizushi (巻き寿司) is the most well-known type of sushi. Sushi Type 1: Makizushi or Maki Sushi (Sushi Rolls) For example, when we use the word ‘sushi’ with other words like Maki, the ‘ su‘ sound for sushi becomes ‘ zu‘.
Notes: In Japanese, when a prefix is attached, sushi is spelled with zu instead of su. It might be impossible to cover every type of sushi, but here are the popular ones you’ll encounter: Outside of Japan, you’ll even find trendy western sushi that incorporates new presentations and ingredients like avocado that become popular all over the world. Then you have the present-day sushi where they may be rooted in the Japanese tradition but have gone through some creative makeover or individual rendition by modern chefs. There is also sushi that is specific to the region. There is traditional-style sushi in which pristine slices of fresh raw fish and seafood atop vinegared warm rice. Like all kinds of popular food in Japan, sushi comes in a wide range of varieties that have continued to evolve. This particular style of sushi is known as nigirizushi (にぎり寿司), and is still popular today. It was not until the early Edo period (1603–1868) that fresh fish was served over vinegared rice and seaweed, which defines the modern-sushi of today. It continued on further development, and in Osaka, they began preparing sushi by pressing into shape with bamboo molds.
To enhance the taste and to prolong the preservation, the Japanese started adding vinegar into the preparation of Narezushi, and eventually, the fermentation process was no longer needed. This so-called early sushi was then spread into China and later Japan. As a method of preservation, the rice prevents the fish from spoiling and can last up to several years. This may come as a big surprise, but sushi is said to have originated in Southeast Asia from a dish known as Narezushi, salted fish wrapped in fermented rice. There are so many styles and presentations of sushi, but it’s important to know that the one most essential ingredient is the “sushi rice”, also referred to as sumeshi ( 酢飯). It is also not to be confused with rice balls (onigiri) which also feature rice and sometimes seaweed. However, The term sushi (寿司, 鮨) actually refers to rice seasoned with sweetened vinegar, and often topped or filled with a variety of ingredients such as seafood (both raw and cooked) and vegetables. Mention sushi, a lot of people immediately think of raw fish. Where to Buy Sushi Grade Fish (Sashimi).
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