makisu
{{short description|Japanese woven mat used in food preparation}}
{{Italic title|reason=:Category:Japanese words and phrases}}
{{refimprove|date=September 2013}}
In Japanese cooking, a makisu (巻き簾) is a small mat woven from bamboo and cotton string that is used in food preparation.{{Cite book |last=Mouritsen |first=Ole G. |url=https://books.google.com/books?id=RJxuV-0eT4UC&dq=makisu&pg=PA146 |title=Sushi Food for the eye, the body & the soul |publisher=Springer Science + Business Media B.V. |year=2009 |isbn=978-1-4419-0618-2 |page=303 |translator-last=Johansen |translator-first=Mariela |access-date=August 20, 2022}}{{Cite book |last1=Ogawa |first1=Seiko |title=Fun and Fancy Sushi |last2=Mizuno |first2=Ine |last3=Kawasumi |first3=Ken |publisher=Japan Publications Trading Co., Ltd. and Graph-sha Ltd. |year=2008 |isbn=978-4-88996-250-5 |edition=Expanded |pages=63}} Makisu are most commonly used to make a kind of rolled sushi called makizushi (巻き寿司), commonly called maki.{{Cite book |last=Sakagami |first=Nick |title=Sushi Master An expert guide to sourcing, making, and enjoying sushi at home |publisher=Quarto Publishing Group USA Inc. |year=2019 |isbn=978-1-63159-673-5 |pages=106}} They are also used to shape other soft foods such as omelets, and to squeeze excess liquid out of food.
A makisu is usually 25 cm × 25 cm, although they come in various sizes. Generally, there are two variations, one with thin flat bamboo strips and the other with small cylindrical strips (see attached photo). Some cooks cover the makisu with plastic film before use to reduce the cleaning effort. This is especially necessary for producing uramaki (裏巻), a kind of maki with the rice on the outside of the roll. After use, a makisu should be scrubbed to remove food particles and thoroughly air dried to avoid the growth of bacteria and fungi. Makisu are inexpensive so people can simply dispose of them after use.
Makisu is called 김발 (Kimbal) or 김밥말이 (Kimbap Mali) in Korea and is used to roll 김밥 (kimbap).