Cycle 6 – Item 327

28 (Sat) November 2015

Futomaki

2.5

from Asunaro

in my apartment

-Malate, Manila, Metro Manila, Philippines-

solo

Futomaki is a Japanese sushi roll.  Consists of vinegared rice, plus a hodgepodge of components, typically of the cooked/pickled sort, such as daikon, kampyo, yamagobo, egg, krab stick, and/or shrimp, as well as sakura denbu (see below), all rolled in a sheet of dried nori, very similar to Korean gimbap, except for the vinegar and sakura denbu.  In constructing futomaki,  the sheet is turned vertically to accommodate more stuff – the name means “fat (futo) maki (roll).”

Sakura Denbu is a Japanese condiment.  White fish (typically cod): shredded, dried, seasoned.  Added to rice dishes for sweet and savory notes, as well as a pop of color.

In my experiences at Japanese restaurants in the States, sakura denbu is an essential futomaki ingredient, giving the roll a distinct flavor no matter what other combination of components it contains; however, an internet search of Japanese futomaki recipes would seem to suggest that the product is not optional.

(See RESTAURANTS IN PHILIPPINES)

(See GLOBAL FOOD GLOSSARY)