Often overlooked by sushi enthusiasts, futomaki start-up is a lot of work. The itamae (sushi chefs) who handroll these large rolls take a huge amount of time and effort to ensure that each one is tightly rolled, neatly sliced, and that the entire dish has a pleasing look. They will carefully select ingredients which combine beautifully, and which will look appealing when sliced into portions.후토마끼창업
Futomaki, also known as kya-zushi (fat sushi) are more complex than their better-known cousins, chirashi-zushi (rice bowls topped with fish and vegetables) or nigiri-zushi (finger-shaped slices of raw fish draped over rice). It takes considerable skill to create the elaborate catalogue of designs which are popular, ranging from butterflies and dragonflies to Mt. Fuji, cherry blossom and sakura denbu (dried cod flakes to which pink food coloring is added).
While most of the world’s sushi is eaten nigiri style, it is not uncommon for many families in Japan to make and enjoy their own version of a futomaki at home. It’s the perfect way to celebrate a holiday, event or special occasion, and to share with family and friends a taste of traditional Japanese cuisine.
The standard futomaki contains kanpyo, egg, shitake, blanched spinach and cucumber. In some regions, cooked shrimp and crab are included. Other fillings include kamaboko fish cakes, koyadofu (freeze-dry tofu), pickled ginger, and shiso leaves. It is common for a temako, or decorative piece of nori, to be incorporated into the design as well.여자창업아이템
Adding more ingredients to a futomaki is easy, but it’s important to balance each addition so that it doesn’t overpower the other elements in the roll. This is why it’s so important to work with a skilled itamae when creating a sushi order.