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Sushi restrant menue

Lineup of Nori Rolls

Plain type is KANPYOMAKI

The dried gourd is made of thinly shaved dried pulp of evening glory.

It is cooked sweetly and salty soy sauce flavored
and rolled with rice and nori.

The refreshing KAPPAMAKI

KAPPA is a that looks like a combination of a turtle and a frog.

It prefers cucumbers, so cucumber wrapped in NORIMAKI
is called KAPPAMAKI.

SHINKOMAKI with bright yellow color

Daikon radish pickled in rice bran is called takuan.
Shin-komaki is made by rolling this up.

TAKUAN is slightly yellow with rice bran,
but is often made bright yellow with food coloring.

Unique NATTOMAKI

Natto, as it is known, is a food made by boiling and fermenting soybeans.

Although the smell of Natto may be a little off-putting,
but, it makes a surprisingly good flavor match for Nori rolls.

A collaboration of flavors, UMEKYURIMAKI

Ume is pickled plum. Sour and salty,
it has a destructive taste.
Put this pickled plum on cucumber
with just the right amount of salt.

Then it becomes the taste of dream collaboration.

Flame and Burning TEKKAMAKI

Red tuna lightly seasoned with soy sauce and rolled in nori seaweed.

If the ingredients are top quality, the taste is as gorgeous as NIGIRIZUSHI.

TEKKA can also refer to a fiery temper.

Voluminous FUTOMAKI Rolls

There is also a type of roll called a HUTOMAKI,
which is a roll filled with a variety of ingredients.

In the past, they were mainly made at home and served as lunch boxes.

Recently, it is popular to make things by hand
for instagrammable photos.

TAMAGO rolls, an unusual thick roll

Sushi roll wrapped in sheet of baked eggs.
There is also a type called Datemaki, which is a round roll of only baked egg.

The eggs are sometimes mixed with dashi broth, which gives them a unique flavor.

INARI-roll, an unusual thick roll

Sushi wrapped in fried tofu.
INARI refers to a shrine that enshrines a messenger of God as a fox.

GUNKAN melts with gorgeous flavor

When rice is rolled vertically and topped with ingredients,
it is called GUNKAN, which means battleship.

Usually, sea urchin is on it.
Sea urchin is sludgy and cannot be made into nigirizushi.

Therefore, a method was devised to make a wall of seaweed
and place it on top of the sushi rice.

Fish roe, GUNKANIKURA

Salmon roe dipped in soy sauce has a rich flavor
that goes very well with rice.

Fresh salad flavor GUNKANSALAD

Not only seafood but also various other ingredients
are incorporated into sushi these days.

Seafood, corn, cabbage, etc., doused with mayonnaise
and placed on top of a NORIMAKI. It's called GUNKAN-salad.

INARIZUSHI,sushi rice wrapped in fried tofu

Like onigiri, INARIZUSHI is a staple of bento lunches eaten outside
during picnics and events.

When HUTOMAKI and INARI are packed together,
it is called SUKEROKU bento.

Please look up the meaning on the Internet.

TEMAKIZUSHI made at home

When rolled diagonally into a cone shape, it is called TEMAKI-ZUSHI.
This style of sushi is eaten at home with whatever you like on top,
but some sushi is sold pre-wrapped.

TEMAKIZUSHI Salmon

Due to advances in aquaculture and preservation techniques,
eating salmon raw has recently become popular.

It is also a good combination with spicy vegetables
such as shellfish radish.

TEMAKIZUSHI Ebi

Sweet shrimp is an easy ingredient to make into hand-rolled sushi
because it is easy to shell.

California Roll

TEMAKIZUSHI with avocado is said to have been reimported
from the United States.

Sushi is spreading across the world,
transcending national borders.

Sho-chan also offers a variety of other dishes, including nigirizushi,
but I'll leave the nori-maki related dishes for now.