Makisu

Japanese woven mat used in food preparation

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Makisu" – news · newspapers · books · scholar · JSTOR (September 2013) (Learn how and when to remove this message)

|

A selection of makisu mats with bamboo sticks of different thicknesses

In Japanese cooking, a makisu (巻き簾) is a small mat woven from bamboo and cotton string that is used in food preparation.[1][2] Makisu are most commonly used to make a kind of rolled sushi called makizushi (巻き寿司), commonly called maki.[3] They are also used to shape other soft foods such as omelets, and to squeeze excess liquid out of food.

A makisu is usually 25 cm × 25 cm, although they come in various sizes. Generally, there are two variations, one with thin flat bamboo strips and the other with small cylindrical strips (see attached photo). Some cooks cover the makisu with plastic film before use to reduce the cleaning effort. This is especially necessary for producing uramaki (裏巻), a kind of maki with the rice on the outside of the roll.[3] After use, a makisu should be scrubbed to remove food particles and thoroughly air dried to avoid the growth of bacteria and fungi. Makisu are inexpensive so people can simply dispose of them after use.[1]

Makisu is called 김발 (Kimbal) or 김밥말이 (Kimbap Mali) in Korea and is used to roll 김밥 (kimbap).

## References

[edit]

1. ^ a b Mouritsen, Ole G. (2009). Sushi Food for the eye, the body & the soul. Translated by Johansen, Mariela. Springer Science + Business Media B.V. p. 303\. ISBN 978-1-4419-0618-2. Retrieved August 20, 2022.
2. ^ Ogawa, Seiko; Mizuno, Ine; Kawasumi, Ken (2008). Fun and Fancy Sushi (Expanded ed.). Japan Publications Trading Co., Ltd. and Graph-sha Ltd. p. 63\. ISBN 978-4-88996-250-5.
3. ^ a b Sakagami, Nick (2019). Sushi Master An expert guide to sourcing, making, and enjoying sushi at home. Quarto Publishing Group USA Inc. p. 106\. ISBN 978-1-63159-673-5.