Japanese conger and cucumber roll

Japanese conger and cucumber roll (Anakyu maki)

【Makimono】
Japanese conger eel and cucumber roll (Anakyu maki) is a type of sushi made by rolling vinegared rice and nori around thin strips of simmered or grilled conger eel and cucumber. The mild sweetness and umami of the conger eel are complemented by the crisp texture and refreshing flavor of the cucumber, making it a well-balanced combination with the vinegared rice. With its light aftertaste and easy-to-eat texture, it is one of the most popular types of hosomaki (thin rolls).

It is often enjoyed simply with tsume (a sweet soy-based glaze), although many sushi restaurants also serve it with soy sauce and wasabi. Additionally, grilled conger eel is commonly used in the Kansai region, while simmered conger eel is more common in the Kanto region, allowing diners to experience different flavors depending on the region.

Anakyu maki is believed to have become widely popular after the 1960s, following the nationwide popularity of kappa maki. As cucumber-based thin rolls with various fillings gained popularity, anakyu maki became a standard item alongside “himo kyu” (made with akagai muscle strips) and “una kyu” (made with eel). While it is generally served as a thin roll, some sushi restaurants also create chumaki (medium-thick rolls) or futomaki (thick rolls) by adding ingredients such as tamagoyaki (rolled omelet), shiso leaves, or shiitake mushrooms.

(Revision date: July 30, 2026)