とろタク| Chopped chu-toro w/takuan radish
Season: All year.
There are two types of makizushi that really get me out of the bed in the morning, and Toro-taku-maki is one. The “taku” refers to Takuan, a pickled daikon radish that is the yellow vegetable in the pictures below. The Toro is the chopped pink (usually chu-toro unless the itamae is feeling particularly generous), a soft texture that melds particularly well with the hardened takuan. The last standard ingredient is shiso, a green leafy vegetable which adds flavour. Other common ingredients include sesame and wasabi.