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I understand that the kappamaki is a sort of palate cleanser traditionally and is suppose to be refreshingly bland, but I've never given two hoots about traditions before and I'm not about to begin now.
I got promoted one year to slicing the makisushi, but got sent back to the minors after it was judged that I sliced the tekkamaki and kappamaki at too steep of an angle, and compressed the rice while slicing the futomaki.
And like the case of the chuka idako, I saw another kappamaki making its rounds in the moat minutes later and that one had sesame seeds covering it circumferentially; not just on the top like mine was.
I'm not sure what it normally comes with -- we asked for any shellfish to be replaced with something else (neither my husband or I are big on raw shellfish), what we got was, from top left, ikura (salmon roe), tobiko (flying fish roe), tamago-yaki (thick omelet), tekkamaki and kappamaki