One of four maki-zushi days

Makizushi (巻き寿司) is one of the most familiar styles of sushi in Japan. The name literally means “rolled sushi,” and that’s exactly what it is: sushi rice and fillings wrapped in a sheet of nori (seaweed) and shaped using a small bamboo mat called a makisu. After rolling, it’s usually sliced into bite‑sized pieces. However, on Setsubun, which is today, it is not cut and eaten whole.

Setsubun is most strongly associated with February, but there are actually four setsubun a year. It is a seasonal turning point that marks the eve of spring, summer, autumn, and winter in Japan’s traditional calendar. Because each season has its own Setsubun, Maki‑zushi Day actually occurs four times a year, always on the day before the new season. They are Risshun, Rikka, Risshū, and Rittō—the official seasonal markers in the old system. 

 Ajikan, a Hiroshima‑based company known for making classic sushi roll ingredients like tamagoyaki and seasoned kanpyō, created Maki-zushi day (巻寿司の日) and registered it in 2011 as an official anniversary to fall four times a year on the day before the new season.