Tekone-zushi, a specialty representative of Shima, originated when fishermen from Wagu, Shima-cho, Shima City, where fishing has been thriving since ancient times, would catch bonito using a line-and-line fishing boat and, during breaks in their busy fishing days, would cut the bonito into sashimi, marinate it in soy sauce, and mix it with rice for a quick meal.This fisherman's dish is called "tekone-zushi" because it is kneaded by hand.
During the Meiji period, it spread to fishermen's homes and local people, and was passed down as a home-cooked dish, served at festivals and when guests came over.
During the Showa era, it was positioned as a representative local dish of the Shima region and was served to tourists visiting Ise-Shima, and even today it is a soul food for the locals and is loved by tourists as a local specialty.
In order to foster momentum for the preservation and promotion of Japan's diverse food culture, the Agency for Cultural Affairs is working to certify food cultures that have been passed down in local communities across generations as "100-Year Foods," food cultures that have continued for 100 years, and to pass them on together with the local community.
Tekone-zushi was recognized in the 7 "Traditional 100-Year Food Category - Local Cuisine Dating Back to the Edo Period" under the Agency for Cultural Affairs' "100-Year Food" initiative to foster momentum in food culture.
In addition, the three projects were selected as being particularly highly rated by the experts who judged them, and were awarded the Special Expert Award.
