Tekonezushi
What is tekone-zushi?
Tekonezushi
Tekonezushi
Tekonezushi (手こね寿司, Tekonezushi) is,
1. local sushi of the Ise-Shima region of Mie Prefecture. Local cuisine of Mie. Specialty of Ise. Ise Tekonezushi.
A dish made by marinating slices of bonito, tuna or other fish in a sauce made from soy sauce, sugar or other ingredients to make a zuke, which is then served on top of rice (sushi rice).
Originally, it was a fisherman’s dish, or makana-meshi, where fishermen in Shima would cut the skipjack they caught between fishing trips, dip them in soy sauce and mix it in with the rice by hand.
Depending on the restaurant or household, shiso (shiso leaves), ginger, white sesame and mitsuba are mixed into the sushi rice, or topped with gari (ginger) and nori (seaweed).
Sushi rice is now exclusively made with brewed vinegar, but in the past it was made with sake-kasu vinegar.
2. a type of Chirashi-zushi, also known as ‘tegone-zushi’. Also called ‘tegonezushi’. It is eaten in many places, mainly in seaside areas.
It is said to have originated as a fisherman’s dish, and the name ‘tekonezushi’ or ‘tegonezushi’ is said to have originated from the way it was mixed by hand. The fish, seasoning, condiments and colouring used vary from region to region and household to household.
