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 rice is lightly seasoned with salt and sesame oil/perilla oil. Popular protein ingredients are fish cakes, imitation crab meat, eggs, or seasoned beef rib-eye. Vegetables usually include cucumbers, spinach, carrot and takuan (沢庵) (pickled radish). After the makizushi has been rolled and sliced, it is typically served with takuan.
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