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Mechanics & Inner Workings

(GENERIC > MECHANICS & INNER WORKINGS)
How does this item do what it does, which are the component parts that make it "tick". You can be as technically verbose as you want, or not. Who knows or understands how the item works? How much of the mechanics and inner workings does the user, creator, or owner need to understand? What knowledge does a person need to use this item? Use the Technology Template to expand on this.

Manufacturing process

(CONSTRUCTION > MANUFACTURING PROCESS)
What process is required to create this item? Describe the steps and how they can be done in this process. Who manufactures this item- machines, people, trees? This can include recipes for food, sewing patterns, the steps towards smithing nails, and so much more.

Makizushi (巻き寿司, "rolled sushi"), norimaki (海苔巻き, "nori roll", used generically for other dishes as well) or makimono (巻物, "variety of rolls") is a cylindrical piece formed with the help of a bamboo mat known as a makisu (巻き簾). Makizushi is generally wrapped in nori (seaweed), but is occasionally wrapped in a thin omelette, soy paper, cucumber, or shiso (perilla) leaves. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order. Below are some common types of makizushi, but many other kinds exist.
Futomaki (太巻, "thick, large or fat rolls") is a large cylindrical piece, usually with nori on the outside. A typical futomaki is five to six centimetres (2 to 2+1⁄2 in) in diameter. They are often made with two, three, or more fillings that are chosen for their complementary tastes and colors. During the evening of the Setsubun festival, it is traditional in the Kansai region to eat uncut futomaki in its cylindrical form, where it is called ehō-maki (恵方巻, lit. happy direction rolls). By 2000 the custom had spread to all of Japan. Futomaki are often vegetarian, and may utilize strips of cucumber, kampyō gourd, takenoko bamboo shoots, or lotus root. Strips of tamagoyaki omelette, tiny fish roe, chopped tuna, and oboro (food) whitefish flakes are typical non-vegetarian fillings. Traditionally, the vinegared rice is lightly seasoned with salt and sugar. Popular proteins are fish cakes, imitation crab meat, egg, tuna, or shrimp. Vegetables usually include cucumbers, lettuces, and takuan (沢庵) (pickled radish).

— Wikipedia

Significance

(GENERIC > SIGNIFICANCE)
How significant is this item? Is this an item of historical, religious, and/or personal value? If this item were destroyed, suddenly removed, or never existed, how would that impact people? Who needs this item?

A dish known as narezushi (馴れ寿司, 熟寿司 – "salted fish"), stored in fermented rice for possibly months at a time, would later influence the application of rice on Japanese raw fish. The fish was fermented with rice vinegar, salt, and rice, after which the rice was discarded. (This process can be traced back to the early domestication of rice in the neolithic cultures of China, and similar pickling techniques can be found among Southeast Asian, Korean, and Chinese rice farmers.) The lacto-fermentation of the rice prevents the fish from spoiling. When wet-field rice cultivation was introduced during the Yayoi period, lakes and rivers would flood during the rainy season and fish would get caught in the rice paddy fields. Pickling was a way to preserve the excess fish and guarantee food for the next months, and Narezushi became an important source of protein for Japanese consumers. The term sushi literally means "sour-tasting" and comes from an antiquated し (shi) terminal-form conjugation, 酸し sushi, no longer used in other contexts, of the adjectival verb 酸い sui "to be sour"; the overall dish has a sour and umami or savory taste. Narezushi still exists as a regional specialty, notably as funa-zushi from Shiga Prefecture.

— Wikipedia