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Chiba Prefecture

Futomaki zushi

Futomaki zushi
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Main lore areas

All over the prefecture, mainly in the Kazusa and Shimousa areas

Main ingredients used

Sushi rice, laver, eggs, dried gourd, greens (pickled greens), sakuradenbu

History/origin/related events

Sushi is a type of sushi that has been handed down from farmers to ordinary households, with a history dating back to the Kansei era.
It has been eaten at festivals, peach festivals, cherry blossom viewing, entrance ceremonies, and other annual, weddings, funerals, and family events. Before World War II, it was made and served by local men of honor, but after the war, due to various circumstances, the role of the makers was shifted to women, and it has evolved into a more colorful and festive dish. It is called variously "futomakimatsuri zushi," "Bosomaki," "Boso futomakizushi," and so on.

Opportunities and times of eating habits

It is an indispensable dish for traditional Japanese events and festivals such as Yabusame (horseback archery) festivals, Setsubun and Setsubun festivals, Koyasuko (a women's gathering to pray to the god of childbirth for safe delivery), Ebisuko (a commercial event to pray for prosperous business), and Mushifukuri (a festival to drive away insects and pray for a good crop so that crops will yield as many pests as possible). It is eaten throughout the year, regardless of the season. In addition to festivals, it is also made and eaten at family events such as entrance ceremonies, athletic meets, and cherry blossom viewing.

How to eat

The taimaki is eaten while enjoying the gorgeous design on the cross section of the roll when it is cut.

Efforts for Preservation and Succession

Ms. Eiko Ryuzaki, who has presided over the Chiba Traditional Local Cooking Study Group since the 1960s, has actively passed on to the younger generation the techniques and designs of the rolls that are scattered throughout Boso. Selected as one of the 100 best rice balls in Furusato and one of the 100 best local dishes of farming and fishing villages.

RECIPE

Ingredients (For 4 persons)

  • Sushi rice (white) 300g
  • Sushi rice (pink) 250g
  • [Sushi rice] rice 5gou
  • [Sushi rice] Vinegar 1/2 cup
  • [Sushi rice] Sugar 1/2 cup
  • [Sushi rice] Salt 1 tbsp.
  • omelet 1 piece
  • [egg omelet] egg 3
  • [egg omelet] sugar 2 tbsp.
  • [egg omelet] Dashi soup stock 1 tbsp.
  • [egg omelet] Salt 1/4 tsp.
  • [egg omelet] Potato starch 1/2 tsp.
  • [egg omelet] sake 1 tbsp.
  • Kanpyo (brown) 6~7 (50g)
  • [Kanpyo] Sugar A little (same amount)
  • [Kanpyo] soy sauce A little (same amount)
  • [Kanpyo] Mirin A little (same amount)
  • [Kanpyo] Water A little (same amount)
  • [Kanpyo] Kanpyo A little (same amount)
  • nori (dried laver) 1 sheet
  • Red ginger (chopped) 20g

How to cook

  • 1. [Preparation (Sushi rice)]
    (1) Cook rice until firm, and make white sushi rice with vinegar, sugar, and salt. For pink sushi rice, mix commercially available sushi powder. Cover with a wet dish towel until ready to use.
    (5 cups of white rice will yield approximately 1,600 g of rice = enough for 2 egg rolls and 1 norimaki roll.)

  • 2. [Preparation (omelet)]
    (1) Put all the ingredients in a bowl and stir well without whisking.
    (2) Heat a square egg cooker (square) thoroughly, blend in salad oil and wipe off excess oil with paper, pour in the egg mixture, cover with a lid over medium heat, and cook the four corners tightly. Insert two rape sticks into the pan, turn over, cook briefly, remove to paper and cool.

  • 3. [Preparation (Chakanpyo)]
    (1) Season the pre-boiled kanpyo in the juice of boiled seasonings. Cut the boiled kanpyo into 20 cm pieces and set aside. Cut the boiled kanpyo into 20 cm pieces.

  • 4. Cut the long side of 1 sheet of glue into 1 1/2 pieces and 1/6 into 3 pieces. Mix the chopped red ginger into the pink sushi rice.

  • 5. To make the tree trunks, place 3-4 pieces of chakanpyo on 1/2 of the nori and fold in half. (Thin the rings and make more at the base.)

  • 6. Place the omelet lengthwise on the maki-noren and spread 100 g of white sushi rice 9 cm wide in the center. Spread 1/3 of the pink sushi rice 4 cm wide on top of the white sushi rice and flatten the top. Top the pink sushi rice with 1 kanpyo (dried gourd) and 1/6 nori (dried laver).

  • 7. Place the napa in the center of the dish, divide 100 g of white sushi rice between the other side and the front (one side higher than the other), and place 1/3 of the pink sushi rice, a kanpyo, 1/6 nori, and white sushi rice on each side, in that order. Take a toothpick, place the tree trunk face down in the center of the bowl, and add white sushi rice on both sides. To make the rice rooted, add more kanpyo (dried gourd) and roll up the egg omelet.

  • 8. Cut each roll into 8 equal pieces, with the seam at the end of the roll facing down.

provider : "Chiba no okazu" (Chiba Dietary Improvement Council)

* Recipes vary depending on the region and home.