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This refers to Norimaki, originating from Kanpyo maki. Now the core of Norimaki may be made from a number of different ingredients, but the most important part of Norimaki is not the ingredients inside, but the Nori (seaweed). There is a tendency for foreigners to dislike black-colored food, but Nori has a fresh sea scent, and a high amino acid and umami content, so it\u2019s worth a second look.<\/p>\n
The Nori used in Norimaki and Gunkan-maki is essential to Edomae sushi. The Nori used in sushi absolutely must have good fragrance and crispiness, melt in your mouth and have the right coloring. The combination of selecting the quality and source site of Nori and using different Nori according to the sushi topping is one of the things sushi chefs are particular about. During the Edo era, the sea near the area that is now Omori in Tokyo was the largest production site of Nori. However, with the reclaiming of Tokyo Bay, Nori can no longer be caught in Omori. Now, places like the Ariake Sea<\/a><\/span>, Seto Inland Sea and Tokyo Bay are famous for producing high-quality Nori.<\/p>\n *Japanese terms will be italicized on sushi ingredients page.<\/p>\n Anakyu maki<\/a><\/strong><\/em><\/span>\uff0dGizzard shad and Cucumber roll<\/p>\n Himokyu maki<\/span><\/a><\/strong><\/em>\uff0dMantle of ark shell and Cucumber roll<\/p>\n kanpyo maki<\/a><\/strong><\/em><\/span>\uff0dSweet-simmered kanpyo (dried gourd strip) roll<\/p>\n Kappa maki<\/a><\/strong><\/em><\/span>\uff0dCucumber roll<\/p>\n Kohada maki<\/strong><\/em>\uff0dGizzard shad roll<\/p>\n Namida maki<\/strong><\/em>\uff0dVinegared rice and thin strips of Wasabi rolled in seaweed<\/p>\n<Norimaki<\/strong><\/em>\uff0dSeaweed roll><\/h3>\n
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