I don't know enough about Japan to understand the extent to which international trends may have reached sushi bars there; seems as though reports are mixed. So I have a few questions for the experts out there:
Wrapping. Are things like soy paper and cucumber ever used to wrap maki in Japan, or is that strictly a Western thing?
Fillings. I believe that in Japan, most maki contains tuna or vegetables (incl. pickles), natto etc. (though please correct me if I'm wrong). Is the use of other types of fish/shellfish pretty rare? What about fruit, like mango, which you see a lot in the States?
Sauces: Are drizzled sauces of any type ever served on maki in Japan?
Finally, if anyone has a resource they really trust on sushi - book or website - I'd be much obliged. It's a subject on which I feel woefully undereducated even after all these years!
Edit: I did see this earlier thread http://chowhound.chow.com/topics/5129... but looking for more elaboration.