Tekonezushi (てこねずし)

Tekonezushi is a traditional regional sushi dish from Mie Prefecture, made with red-fleshed fish marinated in a soy sauce tare and folded through vinegared rice. Bonito is the classic choice, though tuna appears often. Shiso, ginger and shredded nori usually go on top. The dish belongs to the Ise-Shima coast, and it started on fishing boats rather than in restaurants. Most visitors first meet it near Ise Jingu, or else along the Shima Peninsula. Yet it is also a home dish, mixed in a wide wooden tub whenever family and neighbors gather. TOCWhat Is Tekonezushi? Japan’s agriculture ministry lists tekonezushi under the Ise-Shima food culture area, with red-fleshed fish and vinegared rice as its core ingredients. The dish also appears on the ministry’s selection of one hundred rural and fishing village local dishes. So this is not a modern tourist invention, even though restaurants now serve it constantly. Japanese name てこね寿司 or 手こね寿司, also written tekone sushi Home region The Ise-Shima area of Mie Prefecture, on the Pacific coast Main fish Katsuo, meaning bonito, with maguro tuna as a common alternative Base Sushi rice, usually seasoned with vinegar, sugar and salt Served Cold or at r...