# Tekone zushi ｜ Our Regional Cuisines

**Cuisine Name**: Tekone zushi

**Region**: Our Regional Cuisines

## Main Lore Areas
Ise-Shima food culture area

## Main Ingredients Used
Red meat such as bonito and tuna, vinegared rice

## History, Origin, and Related Events
Tekone-zushi was originally called "tekone-zushi" because fishermen would cut the fish they caught on the boat and mix them together by hand on the spot, and has been eaten mainly in coastal areas.Mie Prefecture boasts one of the highest catches of skipjack in Japan ("Fishery and Aquaculture Production Statistics in 2028" by the Ministry of Agriculture, Forestry and Fisheries ranked Mie 4th), and the Kumano-nada region is particularly active in pole-and-line fishing and tow-rope fishing. The area is also a major tuna farming area, and the meat of tuna raised in the area is said to be very firm and delicious. Because of these favorable fishing grounds, fresh fish is available, and there are many opportunities to eat it raw, which is why "tekonezushi" is often eaten. Because it is relatively easy to make and tastes great, it is also welcomed by families with two working parents and those raising children.

## Opportunities and Times of Eating Habits
Tekonezushi was originally a simple meal for fishermen to enjoy during their busy work hours, but today it is a typical local dish and is served at many restaurants. It is also served at many restaurants. It is made in a wooden bucket (rice cutter) at household gatherings, and is often served at banquets.

## How to Eat
Sashimi made from bonito, tuna, or other red fish, marinated in a sauce made from soy sauce and other ingredients, is placed on a bed of vinegared rice in a rice cutter, with condiments such as shiso and nori sprinkled on top. This dish is also served as a welcome dish for large gatherings. Recently, "tekone-zushi" is also being made with white sea bream and other fish.

## Efforts for Preservation and Succession
It has been served at many restaurants in the Ise and Shima areas, and will continue to be a local dish of Mie Prefecture for a long time to come. It is a dish that uses mainly fresh bonito and tuna caught locally, and offers the delicious taste of fish in season.

## Ingredients
- Bonito: 1／4
- green perilla: 8 pieces
- ginger: 1 sprig
- laver: 1／2 sheet
- Rice: 1 1／2 cups (240g)
- Kelp: 10cm
- [Seasoning A] Soy sauce: 5 tbsp.
- [Seasoning A] Mirin: 2 tbsp.
- [Seasoning B] Sugar: 3 tbsp.
- [Seasoning B] Vinegar: 4 tbsp.
- [Seasoning B] Salt: 1 tsp.

## Recipe
1. 1. [Preparation (How to handle bonito)](1) Remove the scales (There are not many scales. Remove the scales (there are not many scales, but a few exist from the pectoral fins to the back).(2) Process in preparation for removing the head and guts.(A knife is inserted diagonally behind the pectoral fins and diagonally across the ventral fins.)(3) Bend the head from the dorsal side to the ventral side, and pull off the head and the entrails still connected together.→Rinse with water and the dress is ready.(4) Stand the fish upright and remove the dorsal fin.(5) Cut the fish into three pieces. Cut the fish into three pieces, i.e., insert the knife into the back and run it along the backbone, then insert the knife into the belly and run it along the backbone, and finally remove the backbone and one piece of meat.→Finally, remove the backbone and the fillet.(6) Scrape off the ribs along with the peritoneum.(7) Cut away the blood and bone in the center of the fillet.(8) Remove the skin.→Shape and surface the fish, and the joints (fences) are ready.
2. 2. Add kombu (kelp) and cook rice in 10% more water than its capacity (remove kombu just before boiling), then combine with seasoning B and allow to cool.
3. 3. Bring seasoning A to a boil and let cool.
4. 4. Cut bonito into thin strips and marinate in 2. (5 to 30 minutes).Adjust marinating time according to freshness.
5. 5. Cut green perilla into thin strips and ginger into thin strips.
6. 6. Sprinkle the marinade from 3 over 1, add bonito, and sprinkle with 4 and shredded nori.

## Provider Information
provider : "Mie no Aji Sensai Mansai" (Mie Food Culture Research Association)

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