Welcome in spring with these limited-edition, mouthwatering sushi rolls.
This year’s Setsubun falls on February 3, a day celebrated in Japan before the beginning of spring, which is usually accompanied by traditional customs like throwing soybeans to drive away demons and eating ehomaki — a special type of sushi roll made up of special ingredients and is often thought to bring good luck for the year.
As ehomaki can come in many different sizes and styles, Japanese department store Daimaru Tokyo will be offering a whopping 150 types made by various companies to suit everyone’s needs and tastes. Here are some of the more exciting flavors available:
▼ Japanese-style ehomaki (1,850 yen, US$17)
1,200 pieces of this traditional sushi roll was sold in 2018, making it the bestseller of the year. You can’t go wrong with its generous portion of two sheets of nori seaweed and 14 ingredients including shrimp and crab.
▼ Sausage wrapped in flaky pastry (Price unlisted, limited to 12 per day)
Pastry store Paul brings a new twist to the ehomaki scene with a juicy sausage wrapped in layers of quality pastry. Available from January 9.
▼ Kintaro candy ehomaki (1,200 yen)
Those with a sweet tooth can get the best of both worlds with a couple of these. Available from January 18.
▼ Taimeiken omurice ehomaki (864 yen)
Essentially Japan’s favorite omelette rice in a wrap, these savory treats will go on sale on February 2 and 3. Only 50 pieces will be available.
▼ Kanamkinpa sirloin steak ehomaki (1,620 yen)
Thick slabs of juicy steaks are sure to satisfy that meat craving in this Korean-style gimbap.
▼ Seiyo Ginza galette ehomaki (1,620 yen)
Lovers of prosciutto and smoked salmon ought to give this Japanese version of the French flat cake galette a try.
▼ Paul Bocuse Deli Japanese black wagyu roast beef ehomaki (2,592 yen)
Why bother with the seaweed wrap when you can replace it with generous slices of mouth-watering roast beef? As expected of a three star Michelin French restaurant.
▼ Gyutan Kanezaki beef tongue ehomaki (1,800 yen)
Limited to only 50 pieces on February 3, the beef tongue ehomaki is a luxurious treat for the senses.
▼ Takimoto seafood ehomaki (1,550 yen)
This sushi roll is so packed with seafood favorites like eel, squid and shrimp that you can hardly feel the rice in there. Only available on February 3.
▼ Ginza Aster abalone and shark’s fin ehomaki (5,000 yen)
Filled with ingredients considered extremely indulgent in Japan, reservations are required and only five pieces will be available on February 3.
▼ Sapporo Kaniya red king crab ehomaki (4,860 yen)
Everything about it screams crab, and if chomping down succulent crustacean flesh is up your alley, then you absolutely have to give this crabby ehomaki a try. Only 30 pieces to be sold on February 3.
▼ Tsukiji Suzutomi “great luck” ehomaki (10,800 yen)
We move on to the expensive ehomaki giants, and as expected of a sushi roll bearing the words “great luck” in its name, it includes top-grade medium-fatty tuna, pufferfish and shark’s fin. Reservation is must, and a total of only 20 pieces will be available between February 2 and 3.
▼ Nihonbashi Hiyama Yonezawa sirloin steak ehomaki (10,800 yen)
One of the premium wagyu beef grades in Japan, this ehomaki promises a lavish beef experience like no other. Only 10 are available on February 3
▼ Nakajima Suisan 2019 ehomaki (15,800 yen)
Made up of 19 extravagant ingredients including salmon roe, sea urchin, bluefin tuna, pufferfish and caviar, biting into this gold-wrapped ehomaki is the fanciest way to celebrate Setsubun. Limited to only 10 pieces on February 3.
There are tons of other ehomaki available at Daimaru Tokyo, all waiting to be picked up by the department store’s 110,000 daily customers. So why not pay it a visit when Setsubun rolls around? You might just find a sushi roll perfect for you, or maybe even one that resembles a menacing club held by Setsubun demons.
Store information
Daimaru Tokyo / 大丸東京店
Address: Tokyo-to, Chiyoda-ku, Marunouchi, 1-9-１
東京都千代田区丸の内1-9-1
Open: 10 a.m.-9 p.m. (Weekdays), 10 a.m.-8 p.m. (Weekends)
Website
Source, images: PR Times