Tsukiji, Tokyo- A 160-meter (175 yards) makizushi was rolled at Tsukiji Betsuin earlier this spring as part of the celebration marking the 350th anniversary of the development of the Tsukiji area.  Five hundred fifty children and three hundred people from the local community took part in making the makizushi.  With the large turnout that day, an additional 60-meter (65.8 yards) makizushi was also made.
   The ingredients included 240 kilograms (528 lbs.) of vinegared rice, 30 kilograms (66 lbs.) of raw tuna (maguro), 25 kilograms (55 lbs.) of raw squid, 22 kilograms (48.4 lbs.)  of tamagoyaki (Japanese-style fried egg), and 200 cucumbers in the making of the makizushi which took over an hour to roll.
   According to one story, the area known as Tsukiji, which means “reclaimed land,” was originally marsh land that had been filled in and reclaimed by Shinshu followers.  The history of the Tsukiji area began with the establishment of the Hongwanji temple.  This event was held as a way for the community to learn of the history and local culture, thereby enabling it to be passed down to the next generation.  This celebration was planned and carried out by the Tsukiji-350 Executive Committee, which consists of citizens from the five towns that comprise the Tsukiji area.  In addition to the makizushi event, there were many food and entertainment booths on the Betsuin grounds that attracted a crowd of over 3,000 people. 
(HONGWANJI JOURNAL, Nº 2993, 2009/4/1)