Tekone-zushi (hand-mixed sashimi rice)
Ise-Shima food culture region
Named "tekone-zushi" ("hand-mixed sushi") because fishermen filleted their catch on board and mixed it by hand with rice...
MIE
Mie Prefecture
The surveyed city is Tsu. Of all 394 items in the household survey, Mie Prefecture stands out most for Crab — 2.6× the national average (Tsu 928 g / national 355 g).
2.6×Biggest standout
Crab
per household / year
Crab
per household / year
0Items ranked #1 nationally
30Regional dishes
RANK
Furthest above the national average
All figures are annual spending/quantity per household (not per person). 2023–2025 average, showing Tsu’s value as a multiple of the national average.
| Item | vs. average | Tsu | National | Rank |
|---|---|---|---|---|
| CrabSeafood | 2.61× | 928g | 355g | #6 |
| Japanese pearsFruit | 1.55× | 2,889JPY | 1,858JPY | #8 |
| Simmered seafood (tsukudani)Seafood | 1.52× | 1,347JPY | 889JPY | #5 |
| OystersSeafood | 1.50× | 520g | 347g | #4 |
| Green teaBeverages | 1.50× | 968g | 647g | #4 |
| BeefMeat | 1.39× | 29,498JPY | 21,217JPY | #8 |
| Other fish paste productsSeafood | 1.38× | 2,270JPY | 1,642JPY | #3 |
| SardinesSeafood | 1.37× | 562g | 409g | #13 |
| Castella sponge cakeConfectionery | 1.36× | 1,222JPY | 897JPY | #4 |
| Wheat flourGrains | 1.33× | 2,700g | 2,028g | #2 |
| Other staple dining outDining Out | 1.33× | 72,696JPY | 54,738JPY | #5 |
| Assorted sashimiSeafood | 1.29× | 1,510g | 1,172g | #6 |
LINK
Where regional dishes meet the statistics
Ingredients used in regional dishes here that also show up as standout spending in the household survey — cross-referencing MAFF's regional-dish database with Japan's Statistics Bureau data.
Fish tataki / Namerou
Main ingredients: Small fresh fish such as horse mackerel and grunt, flesh of larger fish such as bonito, shiso leaves
→ Fresh fish is 1.1× the national average in Tsu (41,831 JPY, #7 nationally)
Ise udon
Main ingredients: Ise udon noodles, Ise udon broth (made from kombu, dried fish flakes, mirin, tamari soy sauce, sugar)
→ Sugar is 1.1× the national average in Tsu (1,250 JPY, #13 nationally)
Noppei (thick vegetable stew)
Main ingredients: Taro, carrot, daikon radish, konjac, fried tofu, chikuwa fish cake, dried shiitake mushrooms, burdock root, kamaboko fish cake, lotus root,
→ Fish cake tube (chikuwa) is 1.1× the national average in Tsu (2,197 JPY, #17 nationally)
Aimaze (mixed simmered vegetables)
Main ingredients: Dried shiitake mushrooms, lotus root, burdock root, carrot, frozen konjac, wheat gluten cakes (mame-fu), blue-sheet kombu, etc.
→ Burdock root is 1.1× the national average in Tsu (1,318 g, #23 nationally)
Naisho mochi / Nabe mochi
Main ingredients: Glutinous rice, non-glutinous rice, mugwort, sweet bean paste, kinako soybean flour
→ Rice cakes (mochi) is 1.0× the national average in Tsu (1,856 JPY, #15 nationally)
Fish jifu (fish sukiyaki)
Main ingredients: Freshly caught blue-backed fish (saury, mackerel, mullet, young bonito, etc.), seasonal vegetables such as napa cabbage and green onion, tof
→ Tofu is 1.0× the national average in Tsu (82.7 blocks, #20 nationally)
DISHES
30 regional dishes from Mie Prefecture
From Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) “Regional Dishes to Pass on to the Next Generation.” Each dish name links to the MAFF page.
Arame-maki (kelp-wrapped rolls)Wi
Ise-Shima food culture region (Toba area, including Toshi and Kamishima islands), Hokusei food culture region, Higashi-Kishu food culture region
Mie Prefecture is home to sagarame (arame kelp), akamoku, hijiki, and aonori seaweeds...
Ise udon
Ise-Shima food culture region (Ise City, Toba City)
In the Ise food culture region, thick, soft udon noodles have long been made without the labor of stretching the dough...
Aimaze (mixed simmered vegetables)Wi
Central-southern Ise food culture region, Ise-Shima food culture region (around Ise City and Toba City)
Called "aimaze" ("mixed together") because each ingredient is simmered and seasoned separately, then combined...
Kokera-zushi (pressed sushi)
Higashi-Kishu food culture region
In the Higashi-Kishu region, pressed sushi packed into a wooden mold is often served for gatherings and celebrations...
Sanma-zushi (Pacific saury sushi)Wi
Higashi-Kishu food culture region
At Ubuta Shrine in Arima-cho, Kumano City, sanma-zushi made with the backbone left in is served to children...
Fuki-dawara (rice-and-butterbur bundles)
Iga food culture region, Central-southern Ise food culture region (mainly Matsusaka City)
Mie Prefecture grows rice varieties such as Iga rice and Musubi-no-Kami; in many areas...
Bon-jiru (Obon vegetable soup)
Central-southern Ise food culture region, Higashi-Kishu food culture region
The "Matsusaka Fuzokuki," a record of Matsusaka's annual events and customs published in the Edo period (1813)...
Ibara mochi (catbrier-leaf rice cake)SpAuWi
Throughout Mie Prefecture
"Ibara mochi" is rice cake wrapped in sarutoriibara (catbrier) leaves, eaten around the Boys' Festival in May...
Same-namasu (vinegared shark salad)
Ise-Shima food culture region
Shark was called "wani" or "fuka" in ancient times, and appears in myths and historical documents...
Fish jifu (fish sukiyaki)Wi
Higashi-Kishu food culture region (mainly fishing villages along the Kumano-nada coast)
Commonly called "sakana-suki" or "oki-suki," this dish thinly slices seafood, vegetables, and other ingredients...
Chagayu (tea porridge)Su
Iga food culture region, Higashi-Kishu food culture region, Central-southern Ise food culture region
According to the Meiji-era encyclopedia Kojiruien, it has been eaten since the era of Emperor Shomu...
Tofu dengaku (grilled miso tofu)SpWi
Iga food culture region
In the mountain-ringed Iga basin, there were times when seafood was hard to come by, so soybeans were processed instead...
Narezushi (fermented sushi)AuWi
Throughout Mie Prefecture
"Narezushi," an ancient form of sushi, is made by packing salted fish with rice and letting it ferment...
Noppei (thick vegetable stew)Wi
Iga food culture region
One of Japan's most famous local dishes, "noppei" is also called noppei-jiru, noppe, or nupe...
Ahodaki (simmered aged pickles)SuWi
Hokusei food culture region
Daikon radish has been eaten since ancient times, appearing in Japan's oldest texts, the Kojiki and Nihon Shoki...
Iwashi-zushi (sardine sushi)Au
Iga food culture region, Central-southern Ise food culture region, Hokusei food culture region
By catch volume, Mie Prefecture ranks first nationally for spiny lobster, second for anchovy, and sixth for sardines...
Kakimaze (mixed sushi rice)
Higashi-Kishu food culture region (around Kumano City, Mihama Town, Kihoku Town)
A type of gomoku-zushi (mixed sushi rice) distinctive to the southern Higashi-Kishu region, also known by other names...
Garagara-oroshi (bamboo-grated daikon)Wi
Hokusei food culture region / Central-southern Ise food culture region
"Garagara-oroshi" is a Mie local dish made using a special bamboo oni-oroshi grater...
Cold cucumber miso soupSu
Iga food culture region
In the Iga region, appetite fades in the basin's humid summer heat, so this chilled soup helps people get through it...
Kounago no kugini (simmered baby sand lance)Sp
Hokusei food culture region, Central-southern Ise food culture region, Ise-Shima food culture region (mainly Toba), along the Ise Bay coast
Kounago, a herald of spring, is another name for icefish (ikanago); in Mie Prefecture it is generally called kounago...
Zoni (New Year's mochi soup)Wi
Throughout Mie Prefecture
Mie is a distinctive region nationally where eastern and western food cultures intermingle...
Tako-meshi (octopus rice)SuWi
Ise-Shima food culture region (mainly Toba City)
Octopus has been eaten in Japan since ancient times, and in Mie Prefecture too, many oyster shells have been found...
Naisho mochi / Nabe mochiSp
Central-southern Ise food culture region
Since mochi is a food for celebratory occasions, it was customary to share pounded rice cakes with neighbors...
Pickled vegetables
Throughout Mie Prefecture
Mie Prefecture has a wide variety of vegetable pickles, from the Suzuka foothills to the Central-southern Ise and Higashi-Kishu regions...
Sunfish salad with vinegared misoWi
Higashi-Kishu food culture region
Along the Kumano-nada coast, from the Shima region to the Nanki area, ocean sunfish are caught in a traditional fishery...
Fish tataki / NamerouWi
Higashi-Kishu food culture region, Ise-Shima food culture region (fishing villages along the Kumano-nada coast)
A way of preparing small blue-backed fish common in fishing communities from the Shima region to Higashi-Kishu along the Kumano-nada coast...
Chatsu (simmered root vegetables)Wi
Hokusei food culture region / Central-southern Ise food culture region
A local dish made for gatherings, originally prepared in monastery halls and for Buddhist ceremonies...
Salted fish (shiokara)SpAuWi
Ise-Shima food culture region
Where the Kumano-nada meets the freshwater-rich current flowing out of Ise Bay, plankton is abundant...
Simmered peanutsSuWi
Higashi-Kishu food culture region, Central-southern Ise food culture region
The southern Higashi-Kishu and Central-southern Ise regions get plenty of sunshine and have warm average temperatures, making them well suited to growing peanuts...
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