🍱 Tekone zushi
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.