You’ve seen it on the menu, but what is tempura exactly?

Originating from Japan, tempura has captivated taste buds worldwide with its light and airy batter coating everything from vegetables to seafood. Whether you’re a seasoned home cook or a curious food enthusiast eager to explore new flavors, tempura promises a delightful experience.

With years of skilled training, Kobé Japanese Steakhouse is here for your culinary lesson in this beloved Japanese cuisine. In this blog you’ll learn exactly:

• What is Tempura?
• What is in the Batter?
• Common Tempura Dishes
• How to Cook Tempura

So get your taste buds ready, because by the time you finish reading this, you’ll want to try it for yourself!

What Is Tempura?

Tempura is a style of cooking used in Japanese culture. It is believed to have started in the Edo period of Japan (1603-1868) with street vendors that surrounded the fish markets.

There is some dispute that tempura actually came from Portugal. Many Portuguese missionaries traveled to Japan during the Edo period and may have brought the cooking techniques with them, later being adopted by Japanese cuisine.

Tempura is similar to how many restaurants fry their food. The food, whether it be traditional seafood or vegetables, are lightly dipped in a batter and fried. The batter used creates a light and crispy texture to the food, sealing the flavors inside but not overtly saturating the food in oil.

What Is in the Batter?

For many cooks, the batter is what makes the dish. Traditional Japanese tempura batter uses a combination of three common ingredients:

Flour

Like with most batters, flour is the main ingredient. It produces the breaded texture seen on the outside of the food.

Eggs

Eggs act as the binding agent and add structure to the batter. This is aided by the elevated fat content found in the yolk of the egg.

Ice Water

Ice water is the most underappreciated of the ingredients in the batter. Cooks use ice water over room temperature because the ice slows the formation of gluten during the cooking process.

This allows for a crispier cook while not allowing the batter to absorb the oils in the frying pan during the cooking process.

Common Types of Tempura

Your taste buds are ready now. It’s time to look at the common types of tempura foods you can order at your favorite Japanese steakhouse. With all of the options available, you may have a problem picking just one!

Shrimp Tempura

Seafood is a staple of Japanese cuisine, especially shrimp. It is believed that shrimp tempura was the first use of the cooking style in Japan. While any type of shrimp can be used, tiger prawn shrimp are the traditionally used shrimp in Japan.

Just be sure to peel them before you fry them.

Tempura Sushi

Tempura is one of Kobe’s many available sushi options and is the most popular version of tempura today. Tempura rolls are often served either partially fried or completely fried.

Partially fried involves the cooks only frying the main ingredient(s) in the roll. This would include the shrimp, vegetables, or other foods mainly found in sushi. The remaining ingredients, like other vegetables and rice, are then rolled around the fried food and served as such.

The other option is when the cook fries the entire roll instead of just part of it. This means the batter goes on the outside of the roll and it is then fried as one piece. Individual pieces are not traditionally fried because it is a clean-up nightmare for the pieces of rice that may fall out of the roll.

Vegetable Tempura

For those looking for a vegetarian option, we didn’t forget about you!

Vegetable Tempura is very common in Japanese cuisine. Traditionally, root vegetables such as potatoes and squash are used in this form of tempura because they provide a crispier finish with the batter. The added starch means there is less liquid in the ingredients. This results in a crunchier finish to the tempura coat.

Other vegetables are also used like peppers, onions, green beans, and even pumpkin.

Chicken Tempura

If you’re not a fan of seafood, but still want some protein, there is an option for you too.

Chicken tempura is an insanely popular dish in the United States. In fact, the tempura batter is used for many fast food restaurants as their main batter for their chicken nugget meals.

The only note on ordering chicken tempura is that the meal is heavier than usual tempura meals. This is due to the amount of liquid in the chicken that absorbs the oil during the frying process.

How to Cook Tempura

Now that we know what is involved in cooking tempura from the batter to the base main foods, it’s time to learn how to cook it yourself!

Ingredients:
1 Cup All-Purpose Flour
1 Large Egg, Beaten
1 Cup Ice Water
Pinch of Salt
Vegetable oil for frying (Use a tasteless oil like canola, grapeseed, or avocado)
Protein or Vegetable of Choice

Cooking Instructions

1. Prepare the ingredients: Cut your vegetables or seafood into bite-sized pieces. Pat dry them before dipping in the batter.
2. Make the batter: In a mixing bowl, combine the flour and salt. Gradually whisk in the beaten egg and ice water until the batter is smooth. It’s okay if there are some lumps. The key is to keep the batter cold by using ice water.
3. Heat the oil: Pour vegetable oil into a deep skillet or pan, filling it about 2 inches deep. Heat the oil over medium-high heat until it reaches around 350-375°F (175-190°C). Use a thermometer to monitor the temperature.
4. Dip and fry: Dip the vegetables or seafood into the batter, coating them evenly. Carefully place them into the hot oil, a few pieces at a time, making sure not to overcrowd the pan. Fry until they are golden brown and crispy, about 2-3 minutes for vegetables and 3-4 minutes for seafood. Use a slotted spoon or tongs to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
5. Serve & Enjoy: Serve the tempura immediately while it’s still hot and crispy. You can serve it with dipping sauce on the side.

Enjoy Tempura at Kobé Japanese Steakhouse

Now that you know all about the process, but you don’t feel like cooking yourself, enjoy some house-made tempura at Kobé Japanese Steakhouse! We offer all of your favorite dishes tempura-style from shrimp to vegetables!

No time to sit down? Order it to go! See all of our locations here.

Enjoy classic and traditional Japanese cuisine cooked by professional chefs who have mastered the culinary arts of Japanese cooking. Experience tempura done right! The crunchy, but still airy and light flavors are sure to have you coming back again and again.

Elbows off the table, sit correctly, and don’t slurp you food! Some of these more common practices of etiquette may just be the opposite of what you should do when it comes to Japanese etiquette.

As you may know, Japanese culture is steeped in tradition and history from greetings to the placement of chopsticks. While many may not be familiar with these customs, you will be able to set yourself apart and be seen as the most respectful person at your next Japanese dinner.

In this blog, we will go over:

• Japanese greetings
• Proper seating
• 8 key dining tips for Japanese etiquette

Let’s get started so we can get to eating!

The Art of Greeting

In Japanese etiquette, greetings hold profound significance, reflecting respect, hierarchy, and warmth. 

What to Say

When it comes to the initial greeting, there are many different greetings based on time of day and how well you know the other party. Here are a few common, formal Japanese greetings:

Konnichiwa (kon-nee-chee-wah) – Hello/Good Afternoon

Ohayou gozaimasu (oh-hi-oh go-zai-mas) – Good Morning

Konbanwa (kon-bahn-wah) – Good Evening

O-genki desu ka? – (oh-gain-kee des-kah) – How are you?

Genki desu (gain-kee des) – I’m fine

Arigatou (ar-ree-gah-toh) – Thank you

Since these are the more formal greetings, use them when you are conducting business dinners or you do not know the other party intimately.

As for parties where you are closer and more familiar, less formal greetings are perfectly acceptable. Here are a few examples:

Nannika atta (nah-nee-kah-tah) – What’s up?

Kawatta koto aru (ka-wah-tah koto- ar-ew) – What’s new?

Dou shiteru (doh-stair-ew) – How is everything?

Using these Japanese etiquette greetings to start your dining experience will be sure to impress your guests and friends!

Bowing

Bowing is an essential part of Japanese etiquette and culture. It is a sign of either respect or gratitude towards someone. This is an important lesson that many Japanese people learn when they are children. 

Primarily, bowing is traditionally done one of two ways:

1. Nodding the Head: Sometimes a smaller bow is called for and a simple nodding down of the head will suffice.

2. From the Waist: When needing to be more respectful, such as a server to their patron, a bow at the waist is more common. 

There is also a manner to how deep the bow can go and what that expresses towards other people. A lighter bow is common Japanese etiquette among those you have a connection with. A deeper bow is meant to express high gratitude and is more reserved for formal situations. 

Seating Arrangements

Believe it or not, chairs were not normal for dining in Japanese etiquette until recently.

Japanese culture dictates that guests sit on the floor while dining. Moreover, guests typically gather around low dining tables atop tatami mats, woven from reeds. In Japan, this creates an intimate dining experience.

How to Sit

The posture adopted during dining reflects the formality of the occasion.

For formal dining engagements, men and women tend to kneel down while at the table with their feet placed underneath them. This is called seiza (see-za). This position is believed to correct posture which contributes to a longer life.

Conversely, informal gatherings permit more relaxed seating postures. Men may opt for a cross-legged or “pretzel-style” position, while women commonly sit with both feet to one side of their body.

Where to Sit

After the how, it’s time to discuss the where.

In Japanese etiquette, the seat of honor is called kamiza (ka-me-za). This spot is reserved for the person who is of the highest rank or celebrated person of the meal. Commonly, this seat is reserved as the seat farthest from the door.

However, this seat changes if there is a tokonoma in the room (a recessed space). In this case, the kamiza is moved to the center of the table, with their back towards the tokonoma, and other guests sit on either side of them.

8 Japanese Etiquette Tips for Dining

You know how to greet everyone at your meal. You know how and where to sit. By now you’re wondering when do you eat? Once the meal has begun, here are the eight Japanese etiquette tips to follow:

1. Never rest chopsticks on your bowl

Placing chopsticks on your bowl signifies that you’re finished eating, which could be perceived as disrespectful. Crossing them is particularly taboo as it evokes imagery associated with funerals, a solemn reminder in Japanese culture. 

To avoid scrutiny for chopstick placement, opt for chopstick holders or the paper wrapper they came in as a resting place.

2. Never raise food above your mouth

In Japanese dining etiquette, it’s considered impolite to raise food above mouth level while eating. This gesture maintains decorum and avoids potential messiness. 

It’s customary to trust the food’s quality without the need for close inspection.

3. Don’t try to catch falling food

Surprisingly, while this may seem like good manners, it is not in Japanese etiquette.

If food is falling off the table, or from your mouth, it is common to just let it fall. 

4. Slurping is a sign of appreciation

Remember how your mother taught you it’s not polite to slurp your food? Well, slurp away!

Unlike Western customs where slurping may be frowned upon, in Japanese culture, it’s a gesture of deep appreciation for the meal. Also, it helps to cool down your food and enhance the overall flavors.

5. Place dishes and utensils in the same position as when you started eating

After finishing a meal, it’s customary to return dishes and utensils to their original positions. This act reflects respect for the dining environment and demonstrates consideration for the next diner.

The process includes placing lids back on any dishes they came with and putting chopsticks

6. Eat soup with chopsticks

You’re probably thinking you’d have better luck eating your soup with a fork. While you may be right, soup is eaten with chopsticks in Japan. 

When eating soup with chopsticks, patrons will use them to remove the solid chunks of the soup first. Tofu, meat, vegetables, and anything else that can be picked up by chopsticks should be done as such. 

Once all of the solid food is gone, you will then lift the soup to your mouth and drink the broth as you would tea. 

7. Don’t stick chopsticks straight up in your food

When you need to put your chopsticks down, sticking them straight up in your food looks like an easy option. But it is not only a rude gesture, but a sign of bad luck.

Traditionally, a bowl of rice is left at Japanese funerals with a pair of chopsticks sticking straight up. It is called tate-bashi. It is also meant as a reminder of the incense that is left burning during a funeral service.

It is commonplace that Japanese restaurants will offer you a chopstick rest to use, so opt for that option.

8. Offer gratitude for the meal

Offering gratitude is a huge deal in Japanese etiquette much like grace is said before meals in other cultures.

This is signaled by either the main guest (kamiza), family member, or wait staff makes the gesture to eat. This generally comes in one of two forms of speech:

Itadakimas – I gratefully receive

Gochisosama dashita – Thank you for the meal

Offering gratitude for the meal is important to show respect and appreciation towards those who cooked the meal, no matter their rank or class.

Practice Japanese Etiquette at Kobé

Now that you have all of the tools you need in your proverbial etiquette belt, let’s put them into practice at Kobé Japanese Steakhouse!

While we don’t have you sit on the floor, you can still practice all of the other Japanese etiquette you have learned here from slurping to the proper placement of your chopsticks. Greet our world renowned hibachi and teppanyaki chefs with proper Japanese sayings and try eating soup with your chopsticks. We promise it’s not as hard as it sounds.

Book your reservation today and show your friends, family, or coworkers the proper etiquette to enjoy a proper Japanese dinner respectfully.

Nigirizushi- The “no surprise” sushi

The word nigiri (ni-giri) in Japanese stands for “two fingers.” This is the typical portion of rice that sushi artists use in  order to do the act of “nigiru,” which is to grasp, or seize, the rice that will bed a delicious slice of fresh fish. All words combined make the final name of “nigirizushi” 握り寿司.

Nigirizushi’s simple presentation makes it the most honest, “no surprise” sushi option in any menu. It is perfect for sushi beginners who are ready to graduate to a more exotic choice.

The simply delicious Nigiri

At a typical Japanese restaurant Nigiri is made of two components: sushi rice, which is the sour, vinegared sticky rice, that makes sushi so popular. This is topped with a thin slice of raw fish on top. This piece of raw fish is called“sashimi.” The actual Japanese meaning of the word “sashimi” stands for “hooked meat,”or “pierced meat,”as in when a fish gets freshly caught by a hook.

Our sushi and sashimi bar offers sashimi-only options which are just as satisfying and varied as the popular sushi rolls. Nigiri, however, is a good choice when you want to add the slightly sweet taste of sushi rice to fresh fish slices that are eaten raw.

>> Related Content: Sashimi Sushi

Does it have to have only raw fish?

Nigiri is usually topped with a raw fish slice, but there are also smoked, seared, and cooked fish options that go on top. At customers’ requests, vegetarian options can be available.

What does it come with?

Nigiri pieces are typically served in pairs and garnished with pickled ginger leaves, a dollop of wasabi sauce, and a small dish with soy sauce. Add variety and color to your plate by ordering different fish options.

Typical fish options for Nigiri Sushi

• sake – salmon
• hamachi – yellowtail
• unagi – fresh water eel
• hirame – halibut
• maguro – tuna
• tako – octopus

A complex simplicity

Nigiri sushi seems simple enough to eat, but it is not as simple to make. The way to slice the fish and the way to form the rice takes a lot of training and dedication. Nigiri is also off-limits to some sushi artists. Prior to attempt Nigiri, sushi artists need to begin doing menial jobs in the kitchen and get properly trained. Therefore, always appreciate the artist behind the counter: it has taken them time and effort to have the honor of serving you.

Key differences between Nigiri and other types of sushi

1. Nigiri is for sushi eaters who are ready for a more exotic experience.
2. Its presentation in based on a perfectly-shaped block of rice, topped with a delicately-sliced piece of raw fish
3. Like other types of sushi, it is garnished with a dollop of wasabi sauce, soy sauce, and pickled ginger slices to cleanse the palate.
4. Unlike other types of sushi, it does not consist of a roll, or “maki,” and it is not wrapped in seaweed.
5. The top is usually a slice of fish such as mackerel, salmon, yellowfin, or even octopus.
6. Like other sushi, it is eaten with chopsticks, but it can also be eaten with your hands.
7. Nigiri will likely not include garnishes such as avocado, spicy mayo, or cream cheese. The focus of nigiri is the fish.
8. Nigiri is topped with sashimi or raw fish, but it is not, in itself, sashimi. The amount of rice used in the recipe is of vital importance to the final product.

Treat yourself to a few options of our nigiri and enjoy the pleasure of fresh and delicious fish made with the highest standard qualities in the food industry.

Kobe Japanese Steakhouse prides itself in serving our patrons the best menu items with the highest quality of standards in the food industry. We take pride in our sushi and sashimi choices because they are our loyal customers’ favorites.

Are you new to sashimi and sushi?

Do not worry about asking your waiter about it. Here is a quick guide to get you started.

What are the key differences between sashimi and sushi?

While these two terms are used at times interchangeably by non-connoisseurs, those who are avid fans of these two dishes will tell you that there is a world of difference between them.

The words “sashimi” and “sushi”

The meaning of “sashimi,” 刺身, entails two things: meat that has been caught by means of piercing it, essentially, as in when fish is caught with a hook. The culinary embodiment of the definition renders this dish as fresh, sliced fish served on its own. The word “sashimi” itself refers to any fish that is served raw. Therefore, be sure to specify which type of fish you are looking for when ordering our fresh sashimi.

On the other hand, the meaning of the word “sushi”寿司 has nothing to do with fish. Sushi refers to the vinegared, sticky rice that is used to make the well-known rolls wrapped in seaweed. These rolls may or may not contain fish. Many vegan customers use meat alternatives for their sushi, and many sushi options are vegetable-based only.

Sashimi serving method:

Sashimi is never cooked. The fish is frozen right after it is caught. It is served thawed and at room temperature, if not slightly cooler.

What is it served with?

A plate of sashimi can be as satisfying and beautifully presented as our typical sushi dish. The preferred method of serving sashimi is accompanying it with a dollop of wasabi sauce, a small dish for soy sauce, and thin, pickled ginger slices to cleanse the palate.

Different types of sashimi, such as salmon, mackerel, and maguro (tuna), come in different colors, textures, and levels of tenderness. As such, the more you sample, the more you will enjoy it.

>> Related Content: Maki Sushi

Common sashimi options:

Our menus include the English definition of each Japanese-named fish offered for sashimi. Here are our customers’ 6 most popular choices:

• sake -raw salmon
• ebi – sweet shrimp
• maguro – bluefin tuna
• hotate – scallops

Other differences:

Sashimi is served in slices. Compare this to maki sushi, the most popular sushi option. Maki is your traditional “roll” that is wrapped in seaweed, or nori, and then sliced into rounds.

This sushi roll features an outer layer of seaweed, that wraps a thin layer of vinegared, sticky rice. In turn, that rice beds a fish (or vegetable) center, and then is rolled and sliced. Notice again that the inner core of a sushi roll does not need to include fish. It is optional.

Another popular sushi choice, nigiri sushi, is often confused with sashimi only because it features a slice of fresh fish (which can also be cooked or smoked) on top of a small bed of sticky, sushi rice. The word “Nigiri” comes from the verb “nigiru,” which is “to grab” or “grip.” The “grasping,” is that of the rice itself, which is held and packed tightly in the hands of the cook to form the block that will hold the fish.

Final answer:

Sushi and sashimi are equally delicious, yet entirely different choices. Just keep in mind that “sushi” refers to rice and “sashimi” will always refer to fish, particularly, raw fish. Now that you know a little bit more, treat yourself to a few delicious items from our appetizer menu. Sample all there is to taste straight out of the talented hands of our amazing sushi and sashimi artists.

The idea of eating sushi can be a little daunting at first: After all, most cuisines don’t feature uncooked proteins. However, sushi happens to be one of the most complex and delicious cuisines in the world, as more and more people throughout the world are finding out about this popular japanese food choice.

At first, the world of sushi can seem overly complicated and strange. The terms aren’t familiar, and there is a wide assortment of types of sushi to try. For a beginner, a sushi menu is usually literally a foreign language. But the good news is that you can easily understand the basics of sushi by learning just a few classifications into which sushi is grouped.
Once you understand the following types of sushi, you’ll be able to order sushi with confidence, and begin to appreciate one of the most novel and delicious world cuisines.

1. Temaki

Temaki is another variation on the concept of the sushi roll. A Temaki sushi uses the seaweed in a rolled shape similar to an ice cream cone, with the ingredients that make up the sushi roll being placed inside.

Temaki rolls are often served as appetizers, and are a fun variant on the traditional Maki form.

So, to summarize, Sushi can be broken down into two basic categories. There’s Nigiri and Sashimi, which usually feature uncooked seafood in a simple presentation that highlights the fresh, high quality protein. And there is Maki, which are rolls which can contain many types and combinations of ingredients.

Once you’ve understood that basic concept, you’ve got the basics down, and should be able to start exploring and enjoying the world of Sushi cuisine.

2. Nigiri

Nigiri is one of the most classic types of sushi, as well as one of the oldest. In many ways, Nigiri Sushi distills the sushi experience down to its basics.

The form of Nigiri is a pressed oblong shape of sushi rice, which is then topped with a swipe of wasabi and some kind of topping. The toppings are usually seafood such as tuna or salmon, but can be anything from egg to chicken, or even more exotic toppings like eel. The topping of Nigiri is nearly always raw, but in some instances is seared or cooked.

>> Read More About Nigiri

3. Sashimi

Sashimi is technically not considered sushi, though nearly every sushi restaurant will serve sashimi, so it’s useful to classify and explain it along with sushi.

Sashimi refers to thinly sliced pieces of extremely fresh meat or fish, often served over a bed of daikon radishes. Sashimi differs from Nigiri Sushi in that it’s not served on rice, and Sashimi is always raw. Otherwise, the two are somewhat similar. In both cases, the centerpiece of the dish is the wonderfully fresh protein, prepared with master craftsmanship.

>> Read More About Sashimi

4. Maki

Nigiri and Sashimi represent sushi at its purer form, with the protein and rice taking center stage. However, there’s an entire other landscape of sushi, offering an enormous range of complexity of differing ingredients. These are Maki Sushi, or sushi rolls.

Maki are usually rolled in seaweed, known as Nori, and can feature almost any combination of ingredients imaginable. While Nigiri and Sashimi are meat based dishes, Maki can be vegetarian, though Maki certainly do feature seafood and other meats as well.

The traditional Maki Sushi shape and structure is the seaweed on the outside with rice and any other ingredients on the inside. While this is the standard setup, a number of other Maki formulations are popular as well.

>> Read More About Maki

5. Uramaki

Uramaki is a type of Maki Sushi. The main distinction with Uramaki is that the seaweed is on the inside of the sushi roll, with rice and other ingredients on the outside.

Uramaki is a more modern invention, and has become increasingly popular in certain parts of the world. Many sushi rolls that have reached mainstream popularity and recognition, like the California Roll, are Uramaki.

There are pluses and minuses to Uramaki vs. traditional Maki, but each is the same general idea. Seaweed, rice, and nearly any combination of ingredients a sushi chef can dream up.

>> Read More About Uramaki

Uramakiうらまき The “inside out” roll

Maki, 寿司 is the Japanese word for “roll.” As such, any Japanese food option found in a menu ending in the word “maki” refers to a typical roll composed of the traditional vinegared sushi rice wrapped in anything, from seaweed to egg omelet. The proper name for sushi roll is actually “makizushi.” However, not all maki is the same.

Uramaki: The “rebel roll”

Uramaki is one of 5 traditional sushi rolls, or makizushi, in traditional Japanese cuisine. The meaning of its name is, literally, “inside out” roll. It could be defined as a “rebel roll” because it goes against the usual norm of wrapping the roll of rice from the outside. Instead, the roll contents are wrapped with nori, and then rice is rolled around it.

Instead of getting your typical roll surrounded by seaweed on the outside, what you will see is the rice on the outside and the nori inside. To make the rice bind, the sushi artist may add sesame seeds, roe (fish eggs) tempura (crispy flakes) and other creative options.

As you may imagine, it takes a lot of precision and care to make a roll of this kind, especially when it is time to cut through it and make it into the delicious pinwheel rounds that people love to dip in soy sauce. For this reason, uramaki is one of the most complex types of maki to make.

However, it is said that uramaki is an American variation made to sushi back in a time when American and Canadian consumers were still not used to the idea of eating seaweed. You can read more about the possible origins of uramaki.

5 types of makizushi

The entire family of makizushi is made as follows

1. hosomaki- a thin roll with the rice on the inside and nori on the outside
2. chumaki- a medium-width roll also with the rice inside and nori on the outside
3. futomaki- a thick roll that also has the rice inside and nori on the outside
4. uramaki- the inside our roll, or the “rebel roll” with the nori in the inside and the rice on the outside.
5. temaki- a cone-shaped “hand roll” that is made to look just like a cone with the contents of the roll coming out of its top.

Who eats uramaki?

Uramaki is made mainly for a developing sushi lover that is still not quite used to the texture or taste of seaweed, or the exotic option of a sliver of raw fish. There will be seaweed inside the roll, but this can be substituted by other options, upon request.

Is it messy?

The sushi artists at Kobe Japanese Steakhouse are trained with the highest quality standards, in order to ensure that your eating experience is delightful, from start to end. This includes the taste and quality of the food, the service, and the actual experience of eating sushi.

This said, a typical uramaki roll will hold its shape the same way any other sushi roll would. The secret to binding the sushi rice is the amount of ingredients used to put the roll together. Our experienced sushi artists are excellently equipped to put together a makizushi masterpiece that you, your friends, and your family will love.

What goes inside the roll?

As with all maki, the sky is the limit as to what goes inside. However, it is interesting to see that some of the most popular roll options are actually uramaki in nature.

Popular uramaki rolls

• California roll: avocado, nori, cucumber, sesame seeds, crab
• Spicy tuna roll: tuna, chili sauce, nori, spicy mayo

You may be a uramaki fan already, without even knowing it. Try a roll and experience the difference between the different types of maki today.

Maki – The first name of sushi

When people think of “sushi,” chances are that the image that flashes in their minds is that of the pinwheel-shaped slice of rice wrapped in seaweed, with the meaty, juicy center.

Interestingly, there is much more to this universal icon of Japanese cuisine. Unbeknownst to many, this sliced roll of goodness has its very own name: Maki.

Another, lesser-known fact is that there is no rule as to what goes inside the roll. Most people assume that it has to be raw fish, or some form of seafood. In reality, maki sushi can be filled with a variety of choices, including plain vegetables.

Finally, modern cuisine has made it possible to fit maki to the needs of all customers who, like our own loyal followers at Kobe Japanese Steakhouse, have unique dietary needs.

Read on so you, too, can learn more about this delicious menu option. Learn about the 5 types of maki, and how it compares to other popular choices from the sushi and sashimi menu.

Its real name is Makizushi

“Sushi” 寿司 as it is commonly known, refers strictly to a form of sour rice that is mixed with vinegar. However, “sushi’s” real name is Makizushi, or “Maki.” Maki refers to “rolled” sushi rice. The rice is rolled in a sheet of dry seaweed, called “nori.” It could occasionally be wrapped using other media, such as omelet, thin cucumber, and even soy paper. Therefore, the so-called “sushi roll” in English has a proper, Japanese name.

There are 5 types of maki

Maki refers to rolled, vinegared, sour rice. Since this rice is used to be paired with other ingredients, there is a world of possibilities when pairing these rolls with other delicious options.

There are 5 different types of maki, and each maki changes its name depending on what ingredients are combined.

Keep in mind: it is still maki. It is no different than cheeseburgers, turkey burgers, and tofu burgers also being “burgers.” The variance in the name doesn’t alter what it is supposed to be.

Types of maki:

I. The “inside” roll

Inside rolls refer to the maki that rolls the rice inside the seaweed, or whatever medium you use to roll. There are 3 kinds: hosomaki, chumaki, and futomaki.

• hosomaki: thin roll

• chumaki: medium width roll

• futomaki: thick roll

II. The “inside out” roll

The inside out maki is rolled the opposite way: the nori wraps the center of the roll, and then the rice is what wraps the nori in the outside. Sometimes artisans add roe, or salmon eggs to the rice in order to bind it better together. This roll is called the “uramaki”

>> Related Content: Uramaki Sushi

III. The “handroll”

This maki is cone-shaped, with all its ingredients rolled inside in a way that sticks out of the top of the cone. This roll is called the “temaki.”

What goes with maki?

The secret to good sushi is the consistency, freshness and flavor of the rice. Once that part of the dish is perfected, the rest comes easily with equally fresh and flavorful toppings.

Some of our customers’ favorite choices for maki are:

1. California Roll

Inside-out roll, or uramaki, typically filled with crab (or imitation crab, also known as icrab), nori, cucumber, and sesame seeds. Variations also include masago (fish eggs), sesame seeds and mayo used to roll the rice.

2. Spicy Tuna Roll

Our spicy tuna roll features chopped spicy tuna, tempura (crisp) flakes, and scallions topped with sesame seeds.

3. Signature and special rolls

Kobe’s keeps a steady menu of rolls that our loyal customers love. Our sushi artists also come up with signature creations that are as delectable as the traditional choices.

Whether rolled inside, by hand, or inside out, there will always be enough choices of maki to please anyone who really loves sushi.