makis

Makis are a popular dish in Japanese cuisine, originating in Japan. They are easy to make, and are typically made by rolling sushi rice, meat or fish, and vegetables in a sheet of nori, a dried seaweed. These small rolls of Japanese rice called maki sushi “巻き寿司” have become very popular in France.

What is a maki?
What goes into a maki?

Makis are iconic sushi rolls in Japanese cuisine that have gained popularity worldwide. In this article, we will explore the history, taste, color, qualities, and cuisine of makis.

History of Makis
Makis first appeared in Japan in the early 20th century. Legend has it that they were created by a sushi chef who wanted to offer a more portable and convenient version of this traditional food. Makis are made by rolling sushi rice, meat or fish, and vegetables in a sheet of nori. Since their creation, they have been adapted to many different culinary styles and have become a popular choice for quick meals and tapas-style events.

Taste of Makis
The taste of makis varies depending on what is used to fill them. Traditional makis are often filled with raw fish such as salmon or tuna, but they can also be filled with meat, vegetables, or even seafood. The rice used in makis is typically seasoned with rice vinegar and sugar, giving it a slightly sweet and sour taste. The nori also adds a salty flavor to each bite.

Color of Makis
Makis are typically green in color, thanks to the nori used to roll them. However, there are many different types of makis that can have different colors, depending on the ingredients used to fill them. For example, makis filled with crab and cucumber are often yellow in color due to the color of the crab meat, while makis filled with red pepper and tofu are red due to the color of the vegetables.

Qualities and Cuisine of Makis
Makis are not only delicious, but they are also nutritious and versatile. They are often served in small portions, making them ideal for tapas-style events or for people who are looking to eat more healthily. Additionally, they can be easily adapted to vegetarian or vegan diets.