Japan. is roll composed of seven ingredients considered to be lucky. The typical ingredients include , egg, eel, and shiitake. often include other ingredients too. People usually eat the while facing the direction considered to be auspicious that year. is a type of small cylindrical sushi with nori on the outside. A typical has a diameter of about . They generally contain only one filling, often tuna, cucumber, , , paste, and squid with (Japanese herb). is a kind of filled with cucumber. It is named after the Japanese legendary water imp, fond of cucumbers, called the . Traditionally, is consumed to clear the palate between eating raw fish and other kinds of food so that the flavors of the fish are distinct from the tastes of other foods. is a kind of filled with raw tuna. Although it is believed that the word , meaning "red hot iron", alludes to the color of the tuna flesh or salmon flesh, it actually originated as a quick snack to eat in gambling dens called , much like the origins of the sandwich. is a kind of filled with negitoro, aka scallion () and chopped tuna (). Fatty tuna is often used in this style. is a kind of filled with canned tuna tossed with mayonnaise. is a large cone-shaped style of sushi with nori on the outside and the ingredients spilling out the wide end. A typical is about long and is eaten with the fingers because it is too awkward to pick it up with chopsticks. For optimal taste and texture, must be eaten quickly after being made because the nori cone soon absorbs moisture from the filling and loses its crispness, making it somewhat difficult to bite through. For this reason, the nori in pre-made or take-out temaki is sealed in plastic film, which is removed immediately before eating. Modern is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy (pickling stone). As days pass, water seeps out and is removed. After six months, this sushi can be eaten, remaining edible for another six months or more. The most famous variety of are the ones offered as a specialty dish of Shiga Prefecture, particularly the made from fish of the crucian carp genus, the authentic version of which calls