February 3rd is Setsubun. Speaking of what to eat at Setsubun, "Ehomaki" is becoming a standard item.

Usually, Ehomaki is made by rolling up seafood with seaweed and rice, or even a slightly different kind of side dish such as pork cutlet or roast beef. On the other hand, the sweets maker proposes "Sweet Ehomaki", which is a sweets roll that is sweet both inside and outside. A typical example is a fruit roll made by wrapping cream and cut fruit in sponge dough.

By the way, "Mamemaki " released from Kura Sushi this year is neither of these. A new genre of Ehomaki, which is made by wrapping soybean daifuku with seaweed and rice, has appeared.


Too novel "Third Ehomaki", Mamemaki. Is it really sweet or salty, or is it delicious in the first place? I was curious, so when the eating editorial department tried it a little earlier ... I couldn't hide my confusion about the unexpected taste!


● Middle-sized soybeans Daifuku

Mame-maki is an ehomaki made by wrapping two soybean daifuku with a diameter of about 5 cm with sushi rice and seaweed. When you cut it, you will see a lot of grained bean paste from the inside.


Please watch. The boundary between the rice cake of Daifuku and the rice that wraps it is very vague. Rather, it is almost assimilated. It looks like a thick Kanpyo roll in terms of color, so there is not much visual discomfort.


● There seems to be pros and cons, but I like it

The fear was removed, so I tried to stretch it all at once, and the combination of the modest sweet bean paste and the moderately sour rice was surprisingly ant! The components are similar to Ohagi, and Japanese sweets and sushi do not fight strangely. The taste is balanced with an exquisite balance.


When you chew, you will feel the texture of rice grains and mochi. The beans sometimes add a chewy accent to this. It seems that there are pros and cons because the various tastes and textures confuse the brain, but I like it.

● Don't forget the whole sardine roll

The "Marugoto Iwashi Maki" (350 yen), which appeared last year (2015) and became a hot topic, is also on sale. What makes this year's sardine roll different from last year is that the seaweed has a bone picture .


I feel that "I want to add sardines and seaweed" is more correct than "Iwashi norimaki". Because the sardines are about 20 cm long. It's bigger than I expected.


The fluffy and soft eagle body. As soon as you chew, the greasy umami attacks your taste buds. Instead of the impact of appearance (?), The taste is simply delicious . Thanks to the kyun, sour plum meat and the refreshing perilla leaves, the fishy odor has disappeared and it is easy to eat! However, there are some bones left on the head and tail, so it is recommended to remove them before eating.


The direction for 2016 is south-southeast. Fill your mouth with your favorite Ehomaki and hope that this year will be a healthy year!