Category: Blog

Want to know more about what’s in our highly engineered sushi rolls?

Even many of the usual ingredients in commonly popular sushi rolls have some items that a lot of people ordering in American restaurants can’t pronounce, and don’t know a whole lot about. Here are three of those.

Kanikama

This item is more commonly known as “imitation crab meat.”

Lots of American sushi eaters end up googling to figure out whether a California roll has real crab meat in it. Chances are it does not – in many ways, kanikama is more sustainable and easier to source. It’s also less labor-intensive, and it’s actual seafood! It’s just not crab.

Kanikama is made from fish such as whiting, pollock or bream. It is specifically processed to feel like crabmeat, and neatly dyed for visual effect.

In fact, what you see with this and some of the other ingredients that we’ll be talking about is that sushi relies on color and texture, as well as those natural basic cuts of raw fish that may be included in a particular roll.

Hamachi

This is another ingredient that can be confusing to first-timers.

Hamachi, also known as “yellowtail fish,” is often farmed and imported from Japan for the American sushi plate.

One of the questions you’ll hear most often is this: “is yellowtail tuna?”

There’s a variety called yellowfin tuna which makes this confusing. Even more confusing is that the yellowtail fish is a sort of similar cousin to the tuna that experts describe as “similar to the tuna” or “tuna-like.”

You have to do more research to really break down the scientific animal classification of hamachi, but at least now you know what it is and you can spot it in your favorite sushi roll.

Masago

This interesting ingredient is actually Capelin fish roe. The Capelin is a cold water fish that is often used for its eggs, which make their way into high-quality sushi.

Another interesting thing to know about masago is that it’s often dyed in bright colors such as orange or green. So when you see those neon hues peeking out of your sushi roll, what you’re probably seeing is some form of dyed masago.

There are other types of caviar or fish roe that are more naturally colored, but masago is a very common part of the sushi maker’s toolkit, and we keep it on hand here, with just the right preservation techniques to be able to offer you maximum freshness!

For more, check out our website to see how we innovated the sushi roll, improving the quality and access for New York diners.

In our modern Western society, Sushi has risen to unparalleled popularity. The appeal of perfectly portioned bites that are filling yet healthy and exploding with fresh flavors has taken Sushi into mainstream markets worldwide. While the history of Sushi’s origins remains a mystery, it is unmistakably steeped in sustainability and practicality. 

Born From The Water

From the paddy fields along the Mekong River that runs through what is now Laos, Vietnam, and Thailand, the making of ‘Sushi’ proved to be a natural response to life along shallow waters. Teaming with aquatic life, the Mekong river provided rich resources to the region’s farmers and villagers. While fish such as carp were plentiful, keeping the catch fresh for consumption proved difficult.

A Method Of Preservation

To prolong the freshness of the day’s catch and avoid wasting precious food, people used their glutinous rice from the surrounding fields to provide a natural preservative. Fish were cleaned, salt rubbed, and dried for some time in barrels before being packed with rice and left to rest. Months and sometimes up to a year passed, leaving anaerobic fermentation to convert sugars in the rice to acids that would prevent microorganisms’ growth. Then, as people were hungry, the barrel would be opened, and the fish consumed, wasting nothing.

Modern Aspects

Today, Sushi can be found in metropolitan and rural areas alike all across the Western world. Perfect for busy lives and providing a nutritious alternative to fast food, Sushi is making its way into all walks of life. With modern twists on traditional recipes, sushi houses today serve seemingly endless creative menus. But the creativity does not stop there, as Kevin Takarada has proven that through innovation, Sushi can reach heights previously unheard of. 

Innovative Ideas

Having grown up with the restaurant business in his blood, Kevin Takarada merged his roots with his mechanical engineering education to create a truly one of a kind Sushi restaurant in New York. MakiMaki, now with its second location in the city that never sleeps, provides costumers with two types of rolls from which to choose. The traditional hand-rolled eight pieces and the cone-shaped handrolls, each customizable to suit individual tastes. These handrolls are made with a patented film that separates the seaweed from the rice, each consisting of the highest quality of fresh ingredients. 

The Sushi at MakiMaki beautifully exemplifies the food’s rich history of humble beginnings merged with modern ingenuity. While Sushi’s origin may involve speculation, its future continues to unfold in bright flavors and visionary preparations.