Total words: 1949 | 2-word phrases: 522 | 3-word phrases: 552 | 4-word phrases: 555
PAGE INFO
Title | Try to keep the title under 60 characters (15 characters) MAAK | Homepage |
Description | Try to keep the meta description between 50 - 160 characters (97 characters) Order for Takeout, Delivery or Curbside pickup with the MAAK, favorites saved, easy choice right? |
Keywords | Meta keywords are not recommended anymore (0 characters)
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H1 | H1 tag on the page (31 characters) Because... Why settle for less? |
ONE WORD PHRASES 320 Words
# |
Keyword |
H1 |
Title |
Des |
Volume |
Position |
Suggest |
Frequency |
Density |
1 | to | | | | | | | 22 | 6.88% |
2 | and | | | | | | | 20 | 6.25% |
3 | the | | | | | | | 16 | 5.00% |
4 | a | | | | | | | 13 | 4.06% |
5 | we | | | | | | | 13 | 4.06% |
6 | sushi | | | | | | | 12 | 3.75% |
7 | our | | | | | | | 11 | 3.44% |
8 | what | | | | | | | 9 | 2.81% |
9 | you | | | | | | | 9 | 2.81% |
10 | are | | | | | | | 8 | 2.50% |
TWO WORD PHRASES 522 Words
# |
Keyword |
H1 |
Title |
Des |
Volume |
Position |
Suggest |
Frequency |
Density |
1 | in the | | | | | | | 5 | 0.96% |
2 | to eat | | | | | | | 4 | 0.77% |
3 | to do | | | | | | | 4 | 0.77% |
4 | to a | | | | | | | 4 | 0.77% |
5 | we are | | | | | | | 3 | 0.57% |
6 | sushi has | | | | | | | 3 | 0.57% |
7 | and are | | | | | | | 3 | 0.57% |
8 | as a | | | | | | | 3 | 0.57% |
9 | of the | | | | | | | 3 | 0.57% |
10 | order online | | | | | | | 3 | 0.57% |
11 | what is | | | | | | | 3 | 0.57% |
12 | a quick | | | | | | | 3 | 0.57% |
13 | at a | | | | | | | 3 | 0.57% |
14 | the best | | | | | | | 3 | 0.57% |
15 | fresher and | | | | | | | 2 | 0.38% |
16 | affordable than | | | | | | | 2 | 0.38% |
17 | and more | | | | | | | 2 | 0.38% |
18 | than ever | | | | | | | 2 | 0.38% |
19 | which in | | | | | | | 2 | 0.38% |
20 | first created | | | | | | | 2 | 0.38% |
THREE WORD PHRASES 552 Words
# |
Keyword |
H1 |
Title |
Des |
Volume |
Position |
Suggest |
Frequency |
Density |
1 | nori seaweed became | | | | | | | 2 | 0.36% |
2 | modern cooking methods | | | | | | | 2 | 0.36% |
3 | 21st century is | | | | | | | 2 | 0.36% |
4 | what sushi has | | | | | | | 2 | 0.36% |
5 | sushi has primarily | | | | | | | 2 | 0.36% |
6 | has primarily become | | | | | | | 2 | 0.36% |
7 | primarily become we | | | | | | | 2 | 0.36% |
8 | have taken this | | | | | | | 2 | 0.36% |
9 | taken this core | | | | | | | 2 | 0.36% |
10 | this core concept | | | | | | | 2 | 0.36% |
11 | core concept to | | | | | | | 2 | 0.36% |
12 | heart a workingmans | | | | | | | 2 | 0.36% |
13 | bite to eat | | | | | | | 2 | 0.36% |
14 | to eat and | | | | | | | 2 | 0.36% |
15 | eat and are | | | | | | | 2 | 0.36% |
16 | utilizing modern cooking | | | | | | | 2 | 0.36% |
17 | cooking methods to | | | | | | | 2 | 0.36% |
18 | was first created | | | | | | | 2 | 0.36% |
19 | later nori seaweed | | | | | | | 2 | 0.36% |
20 | to do so | | | | | | | 2 | 0.36% |
21 | faster fresher and | | | | | | | 2 | 0.36% |
22 | fresher and more | | | | | | | 2 | 0.36% |
23 | affordable than ever | | | | | | | 2 | 0.36% |
24 | than ever with | | | | | | | 2 | 0.36% |
25 | ever with great | | | | | | | 2 | 0.36% |
26 | with great flavors | | | | | | | 2 | 0.36% |
27 | great flavors and | | | | | | | 2 | 0.36% |
28 | when sushi was | | | | | | | 2 | 0.36% |
29 | known as nigiri | | | | | | | 2 | 0.36% |
30 | sashimi later nori | | | | | | | 2 | 0.36% |
FOUR WORD PHRASES 555 Words
# |
Keyword |
H1 |
Title |
Des |
Volume |
Position |
Suggest |
Frequency |
Density |
1 | eat while at sea | | | | | | | 2 | 0.36% |
2 | while at sea they | | | | | | | 2 | 0.36% |
3 | the method creating maki | | | | | | | 2 | 0.36% |
4 | affordable than ever with | | | | | | | 2 | 0.36% |
5 | rolls which in the | | | | | | | 2 | 0.36% |
6 | which in the 21st | | | | | | | 2 | 0.36% |
7 | in the 21st century | | | | | | | 2 | 0.36% |
8 | the 21st century is | | | | | | | 2 | 0.36% |
9 | what sushi has primarily | | | | | | | 2 | 0.36% |
10 | sushi has primarily become | | | | | | | 2 | 0.36% |
11 | has primarily become we | | | | | | | 2 | 0.36% |
12 | have taken this core | | | | | | | 2 | 0.36% |
13 | taken this core concept | | | | | | | 2 | 0.36% |
14 | this core concept to | | | | | | | 2 | 0.36% |
15 | quick bite to eat | | | | | | | 2 | 0.36% |
16 | apart of the method | | | | | | | 2 | 0.36% |
17 | heart a workingmans affordable | | | | | | | 2 | 0.36% |
18 | bite to eat and | | | | | | | 2 | 0.36% |
19 | to eat and are | | | | | | | 2 | 0.36% |
20 | sashimi later nori seaweed | | | | | | | 2 | 0.36% |
21 | traditionally known as nigiri | | | | | | | 2 | 0.36% |
22 | when sushi was first | | | | | | | 2 | 0.36% |
23 | utilizing modern cooking methods | | | | | | | 2 | 0.36% |
24 | modern cooking methods to | | | | | | | 2 | 0.36% |
25 | cooking methods to do | | | | | | | 2 | 0.36% |
26 | methods to do so | | | | | | | 2 | 0.36% |
27 | with great flavors and | | | | | | | 2 | 0.36% |
28 | ever with great flavors | | | | | | | 2 | 0.36% |
29 | faster fresher and more | | | | | | | 2 | 0.36% |
30 | of the method creating | | | | | | | 2 | 0.36% |
31 | than ever with great | | | | | | | 2 | 0.36% |
32 | in barrels and make | | | | | | | 2 | 0.36% |
33 | it was a quick | | | | | | | 2 | 0.36% |
34 | barrels and make what | | | | | | | 2 | 0.36% |
35 | sushi was first created | | | | | | | 2 | 0.36% |
36 | was first created it | | | | | | | 2 | 0.36% |
37 | first created it was | | | | | | | 2 | 0.36% |
38 | and make what is | | | | | | | 2 | 0.36% |
39 | make what is now | | | | | | | 2 | 0.36% |
40 | created it was a | | | | | | | 2 | 0.36% |
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