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Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [4] [2] [3] Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients [2] Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4 ...
The AP article cited Mrs. Fuji Wade, manager of the restaurant, as its source for the claim. Food writer Andrew F. Smith observes that this claim stood uncontested for more than 20 years. [8] Others [9] [10] [11] attribute the dish to Ichiro Mashita, another Los Angeles sushi chef from the former Little Tokyo restaurant "Tokyo Kaikan".
Gunkan-maki was invented at the Ginza Kyubey restaurant in 1941; its invention significantly expanded the repertoire of soft toppings used in sushi. [45] [46] Temarizushi (手まり寿司, "ball sushi") is a style of sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap.
Spiral, also known as the Wacoal Art Center, is a multi-use building in Aoyama, Tokyo, Japan, that was designed by architect Fumihiko Maki. It was commissioned by lingerie company Wacoal and completed in 1985. Spiral includes exhibition spaces, a multipurpose hall, cafes, restaurants and bars, beauty salons, and select shops.
Fumihiko Maki (槇 文彦, Maki Fumihiko, 6 September 1928 – 6 June 2024) was a Japanese architect. In 1993, he received the Pritzker Prize for his work, which often explores pioneering uses of new materials and fuses the cultures of east and west. [1] Maki died on 6 June 2024, at the age of 95. [2]
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But the maki and inari they served was not shaped by hand by trained chefs, but molded in cookie-cutters. [48] The Kawafuku restaurant in Little Tokyo has been credited with being the "first true sushi bar" in the United States, [49] that is to say, the first to serve sushi from a trained sushi chef in the country.