Makisu (makisudare: 巻き簾) is a cooking utensil that originated in Japan. Its most typical use is to make rolled sushi. Just like sushi, a Japanese food that is accepted worldwide, makisu have become a symbol of Japanese culture.
How to use Makisu
When making nori-rolled sushi:
If you moisten the makisu beforehand, the ingredients will not stick to it and it will be easier to remove after rolling. Instead, a thin sheet is sometimes placed on top of the makisu in the present day. You can also take it to lunch as it is.
When it’s ready, spread the makisu on a flat surface and place the nori on top.
Next, place the vinegared rice on top of the nori and spread it all over. Place more for thick rolls and less for thin rolls.
Next, place the ingredients long and thin evenly in the centre, aligning them with the direction of the bamboo sticks.
Then, roll the makisu to adjust the shape. It’s more stable if you use both hands. As you roll the makisu with your hands, feel the rice to make sure it is well-formed.
Unfold the makisu again and visually check that the sushi is well-rolled.
If there are parts that are not well-formed, roll it again firmly with the makisu. When the shape is well-formed, it is done.
When rolling the makisu, do not crush or tighten it, but rather use your hands to hold the rice together just enough. This will make the rice fluffy, break apart well in your mouth, and keep the ingredients from being crushed, resulting in a delicious texture.
Other uses besides nori-rolled sushi :
Makisu are also used for “kinshimaki,” which is wrapped in thinly fried egg strips instead of nori.
In addition to sushi, it’s also used to roll various foods such as Korean kimbap, Vietnamese spring rolls, and Western-style roll cakes nowadays.
Makisu can be used to squeeze vegetables and drain water from ingredients as well.
It is common to see soba and udon noodles being served on a makisu.
Apart from cooking, it’s used to roll and store brushes as well. The tip of the brush is moistened with ink or water, but the makisu allows air to pass through, so it does not get stuffy.
Structure of Makisu
Makisu has a very simple structure.
Makisu is made by lining up thin, long bamboo poles of uniform thickness with no gaps, and weaving them together in a straight line at two or more points with string or thread. Traditionally, the string or thread is made of cotton, but polyester is used as well today.
Makisu has a flat, square shape overall. When rolled, it becomes a thin, long cylindrical shape.
It’s flexible when rolling (vertically), but has almost no stretch horizontally. Bamboo is a resilient material, so it bends slightly. Its flexibility helps to hold the rice together just right.
The thickness and shape of the bamboo sticks vary depending on the type of makisu. The cross section of the bamboo sticks can be circular, rectangular, or triangular.
Types and sizes of Makisu
There are 3 main types of traditional makisu: “hosokuchi” (細口), “futokuchi” (太口), and “onisudare” (鬼簾).
Hosokuchi (細口) ones have thinner sticks and are suitable for making thin rolls.
Futokuchi (太口) ones have thicker sticks and are suitable for making thick rolls.
The triangular cross section of the bamboo sticks used for onisudare (鬼簾) is used to create an uneven surface for rolls such as datemaki.
Standard widths for household makisu are around 20 cm to 30 cm. Larger makisu are sometimes used for commercial purposes.
Some have a coated surface, and some are made of plastic or silicone.
Origin of Makisu
The main material for makisu is bamboo, but woods can be used as well.
During the Edo period (1603-1868), makisu was already used for making sushi. However, it’s not known exactly when makisu started to be used.
It’s known that bamboo and wood weaving existed during the Jomon period (approximately 14,000 BC to 300 BC). Makisu is also made with the same technique, so you can imagine that it’s very old.
The blinds used for sunshades, such as sudare (簀垂れ, 簾), kakesudare (掛簾), tatezu (立て簾) and misu (御簾), have similar structures and names to makisu, and it’s thought that there was no distinction between them in the early days.
There are things with a similar structure in other parts of the world, but traditionally they were rarely used in cooking outside of Japan.
During the Edo period (1603-1868), various Japanese cultures, including food, flourished. During this period, the quality of the thread and bamboo used improved, and the manufacturing methods for producing makisu also improved, making them easier to use.
Manufacturing techniques evolved, and makisu are now made in a variety of types and sizes.
Makisu are a common cooking utensil in Japanese homes nowadays. Then, along with sushi, which has become widely popular, makisu are making their way around the world.
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Roots of Sensu: Twists added at the Kyoto Imperial Court
Surprising similarities of Sensu and Makisu: Traditional Japanese tools
Author: Takuya Nagata. Amazon Profile
Follow @nagatackleA novel writer and creator. Graduated from UCA, the UK’s university. Discussed Japanese minimalism in the senior thesis. Founder of “MINIRISM” (minirism), the art movement that contributes to the development of societies, such as ecology and lifestyle. Later opened the knowledge hub “The Minimalist.”
Once travelled to Brazil and trained football at CFZ do Rio (Centro de Futebol Zico Sociedade Esportiva) in Rio de Janeiro. Played soccer for the Urawa Reds (Urawa Red Diamonds), one of the biggest football clubs in Japan, and toured Europe. Retired at a young age and voyaged alone to England. Established careers as a journalist, football coach, consultant, etc. across Europe such as Spain. The founder of “Propulsive Football” (PROBALL), the world’s first-ever competitive mixed football, facilitating diversity and spirit for equal participation in society.
Knowledgeable in creative and technology fields as well. Launched the SPACE Culture & Entertainment hub “The Space-Timer 0.”
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