Sushi roll (Makimono)
Cucumber roll (Kappa maki)
【Makimono】
Cucumber roll (Kappa maki) is a thin sushi roll (hosomaki) made with cucumber cut into thin strips or quarters as the filling and sprinkled with white sesame seeds. It gets its name from the belief that cucumbers are the favorite food of the kappa, a legendary creature from Japanese folklore. In the sushi industry, the industry term "kappa" has long been used to refer to cucumbers, and the name kappa maki has become widely established.
Depending on the restaurant, white sesame seeds or finely chopped shiso leaves may be added to enhance the flavor. Some sushi chefs also use small "Hanamaru cucumbers" with their blossoms still attached, allowing the entire cucumber to be used as the filling for a more attractive presentation. The cucumber's crisp texture and refreshing flavor cleanse the palate, making kappa maki a popular choice after eating rich, fatty sushi.
There is also an interesting story behind the origin of kappa maki. Modern kappa maki is said to have been created by Hiroshi Yasui, the fourth-generation owner (who is now retired) of Yahata Zushi in Nishi-Waseda, Tokyo. During the food shortages that followed World War II, GHQ regulations made it difficult to obtain sushi toppings, and sushi itself had become a rare luxury. As a result, Yasui created a new type of roll using raw cucumber as an alternative to traditional rolls such as tekka maki and kanpyo maki. This marked the birth of what would later become known as kappa maki.
The new roll was soon adopted by sushi restaurants throughout Japan and spread nationwide under the name kappa maki. However, it is said that its creation was never intended to start a new trend; rather, it was a desperate measure to help sushi restaurants survive the difficult postwar years. Today, kappa maki is loved as one of the classic hosomaki, alongside tekka maki and kanpyo maki.
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(Revision date: July 25, 2026)