Question: Where are "Futomaki" rolls widely found?
About the article "Sushi", section "Western-style sushi".

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The increasing popularity of "sushi" around the world has resulted in variations typically found in the Western world, but rarely in Japan (a notable exception to this is the use of salmon which was introduced by the Norwegians in the early 1980s).
Such creations to suit the Western palate were initially fueled by the invention of the California roll (a "norimaki" with crab (later, imitation crab), cucumber, and avocado).
A wide variety of popular rolls ("norimaki" and "uramaki") has evolved since.
Though the menu names of dishes often vary by restaurant, some examples include:Other rolls may include pretty much anything, including chopped scallops, spicy tuna, beef or chicken teriyaki roll, okra, and assorted vegetables such as cucumber and avocado.
Since rolls are usually made to-order, it is not unusual for the customer to specify the exact ingredients desired.
Sometimes, rolls are made with brown rice or black rice, which appear in Japanese cuisine as well.
An "uramaki" (inside-out roll) allows draping ingredients on the outside of the roll in addition to the inside.
Examples include the rainbow roll (an inside-out topped with thinly sliced "maguro, hamachi, ebi, sake" and avocado) and the caterpillar roll (an inside-out topped with thinly sliced avocado).
Also commonly found is the "rock and roll" (an inside-out roll with barbecued freshwater eel and avocado with toasted sesame seeds on the outside) and the "tempura roll", where shrimp tempura is inside the roll or the entire roll is battered and fried tempura-style.
In the Southern United States, many sushi restaurants prepare rolls using crawfish.
"Futomaki" roll is found widely within Japan.
Other types of Western-style sushi are also rarely seen in Japan.
Makizushi (, "rolled sushi"), norimaki (, "Nori roll") or makimono (, "variety of rolls") is a cylindrical piece, formed with the help of a bamboo mat known as a "makisu" ().
"Makizushi" is generally wrapped in nori (seaweed), but is occasionally wrapped in a thin omelette, soy paper, cucumber, or shiso (perilla) leaves.
"Makizushi" is usually cut into six or eight pieces, which constitutes a single roll order.
Below are some common types of "makizushi", but many other kinds exist.
Futomaki (, "thick, large or fat rolls") is a large cylindrical piece, usually with "nori" on the outside.
A typical "futomaki" is five to six centimeters (2–2.5 in) in diameter.
They are often made with two, three, or more fillings that are chosen for their complementary tastes and colors.
During the evening of the Setsubun festival, it is traditional in the Kansai region to eat uncut futomaki in its cylindrical form, where it is called "ehō-maki" (, lit.
happy direction rolls).
By 2000 the custom had spread to all of Japan.
Futomaki are often vegetarian, and may utilize strips of cucumber, "kampyō" gourd, "takenoko" bamboo shoots, or lotus root.
Strips of "tamagoyaki" omelette, tiny fish roe, chopped tuna, and "oboro" whitefish flakes are typical non-vegetarian fillings.
Hosomaki (, "thin rolls") is a small cylindrical piece, with "nori" on the outside.
A typical "hosomaki" has a diameter of about two and a half centimeters (1 in).
They generally contain only one filling, often tuna, cucumber, "kanpyō", thinly sliced carrots, or, more recently, avocado.
"Kappamaki", () a kind of "Hosomaki" filled with cucumber, is named after the Japanese legendary water imp fond of cucumbers called the kappa.
Traditionally, "kappamaki" 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.
"Tekkamaki" () is a kind of "hosomaki" filled with raw tuna.
Although it is believed that the word "tekka", 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 "tekkaba" (), much like the sandwich.
"Negitoromaki" () is a kind of "hosomaki" filled with scallion ("negi") and chopped tuna ("toro").
Fatty tuna is often used in this style.
"Tsunamayomaki" () is a kind of "hosomaki" filled with canned tuna tossed with mayonnaise.
Temaki (, "hand roll") is a large cone-shaped piece of "nori" on the outside and the ingredients spilling out the wide end.
A typical "temaki" is about ten centimeters (4 in) long, and is eaten with fingers because it is too awkward to pick it up with chopsticks.
For optimal taste and texture, "temaki" 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.
Uramaki (, "inside-out roll") is a medium-sized cylindrical piece with two or more fillings.
Uramaki differs from other "makimono" because the rice is on the outside and the "nori" inside.
The filling is in the center surrounded by "nori", then a layer of rice, and optionally an outer coating of some other ingredients such as "roe" or toasted sesame seeds.
It can be made with different fillings, such as tuna, crab meat, avocado, mayonnaise, cucumber or carrots.
In Japan, "uramaki" is an uncommon type of "makimono" because the outer layer of rice can be quite difficult to handle with fingers. 
The traditional diet of Chiba Prefecture is not fundamentally different than that of the rest of Japan.
Chiba Prefecture produces prolific quantities of rice across all areas in the prefecture, vegetables in the northern area of the prefecture, and fish, seafood, and shellfish along the coastal areas of the prefecture.
Chōshi has been a major center of worldwide soy sauce production since the Edo period, and the prefecture remains the top producer in Japan.
Kikkoman is headquartered in Noda in northwestern Chiba Prefecture.
These are all important components of Japanese cuisine.
Certain local products, however, are grown in abundance and have resulted in several dishes unique to the areas.
Peanuts, grown in great quantities in the prefecture, appear fresh in markets in the prefecture and are eaten boiled as a snack.
Miso made from peanuts instead of soy beans is also produced in Chiba.
"Takenoko", whole bamboo shoot, are harvested in the central part of the Bōsō Peninsula.
The takenoko of Ōtaki lack the concentration of arsenic typically found in uncooked bamboo shoots, and as such, are uniquely eaten raw in the area as "takenoko sashimi".
"Futomaki" or "futomakizushi", literally "fat roll", is a large version of the sushi roll.
The futomaki popularly made in Chiba Prefecture is up to 4 inches in diameter.
Futomaki in Chiba Prefecture often utilize various ingredients to form a pattern, such as a flower or a kanji character, when the roll is cut and served. 
Systems of voter registration vary widely from country to country, and sometimes from locality to locality.
In some, voters are automatically added to the rolls when they reach legal voting age.
In others, potential voters are required to apply to be added to the rolls. 
Looms used for weaving traditional tapestry are classified as "haute-lisse" looms, where the warp is suspended vertically between two rolls, and the "basse-lisse" looms, where the warp extends horizontally between the rolls.