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Teppo-maki ｜ Our Regional Cuisines

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  • Chiba Prefecture

    Teppo-maki

Teppo-maki

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  • Main lore areas

    Futtsu City

  • Main ingredients used

    Bonito flakes, Rice, "Nori"(=seaweed)

  • History/origin/related events

    "Teppo-maki", a local dish of Futtsu City, is a thick roll with Bonito flakes, seasoned with soy sauce, and its name comes from its resemblance to a gun. Futtsu City is also a seaweed-growing region, and because "Teppo-maki" can be made and eaten quickly, it has been popular as a portable meal for fishermen.
    "Makizushi"(rolled sushi) called "Teppo-maki" are also made in various regions of Japan, but most of them are made with “kanpyo”(gourd ribbons) or "kanpyo with wasabi".
    While those "Teppo-maki" are made of sushi rice, Futtsu's "Teppo-maki" is made of rice, instead of "sushi rice," and it can be said that "Okaka-Onigiri"(rice ball with bonito flakes) is made long and thin to be easy to eat with one hand. It is so familiar to the locals that the word "Teppo-maki," reminds them of the thick rolls of "okaka".

  • Opportunities and times of eating habits

    It is eaten throughout the year as a lunch for fishermen in Futtsu City, where "nori" (seaweed) cultivation is thriving.

  • How to eat

    Place the roasted "nori" (seaweed) on a bamboo sushi mat, spread the rice, and roll it up with a core of soy-sauce-covered bonito flakes.

  • Efforts for Preservation and Succession

    (Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
    In Futtsu City, city employees and others gather to eat "Teppo-maki", which they liken to "Ehomaki" during Setsubun (which is held in February), to pray for a good catch of "nori" (seaweed) and the development of the city.

RECIPE

Ingredients (for 1 stick)

  • Cooked Rice 1 large bowl of rice
  • Nori(=seaweed) 1
  • Dried Bonito about a handful
  • Soy sauce As needed

How to cook

  • 1. Pour soy sauce over dried bonito flakes, and mix.

  • 2. Place "nori" (seaweed) on a "makisu"(bamboo sushi mat), and spread the rice. (leave a space about 2 cm at one end of the "Nori." )

  • 3. Place the dried bonito flakes on the rice so they form the core of the roll.

  • 4. Roll the rice from the side with rice to the end and press down lightly to form the shape of the roll.

provider : "Hometown cuisine of Chiba" (Chiba Prefecture)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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