Local specialties
Tekone Sushi
- 24Mie
Your tasting map
- 24Mie
Dish log
A sushi from Ise-Shima, Mie, associated with fishermen, in which red-fleshed fish such as katsuo (skipjack tuna) marinated in sauce is combined with vinegared rice.
Dish profile
About this dish
- Main ingredients
- Katsuo (skipjack tuna), maguro (tuna), vinegared rice
- History and origin
- It is said to have come to be called Tekone Sushi because fishermen cut up the fish caught on board right there and mixed it by hand. It has mainly been eaten along the coast, but it was also selected as one of the 100 Selected Local Dishes of Farming, Mountain, and Fishing Villages and has become one of the prefecture's representative local dishes.
- When it is eaten
- It has continued as a meal that fishermen and others could eat easily during breaks in busy work. At home, it is made in a wooden tub (hangiri) when people gather, and is also eaten as a dish for banquets and for entertaining guests.
- How it is eaten
- Slices of red-fleshed sashimi marinated in a sauce such as soy sauce are arranged on the vinegared rice in the hangiri and scattered with condiments such as shiso and nori before eating. Recently it is also sometimes made with white-fleshed fish such as sea bream.
Sources
- てこねずし 三重県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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