Tekonezushi is a popular local dish, especially in restaurants in the Ise and Shima regions. It originated as a fisherman's meal, prepared by processing freshly caught fish right on the boat and eaten during busy fishing operations.

Today, it is typically made in a wooden bucket and enjoyed at banquets—not only in restaurants, but also at home gatherings when people come together. Made with locally caught bonito and fresh tuna, Tekonezushi is a dish that showcases the flavors of seasonal fish.

The sushi rice with the umami of kombu is combined with the umami of bonito seasoned with soy sauce and mirin, making for a visually appealing dish.

Ise udon are very thick noodles that are boiled until soft and served in a rich black soup made with a dashi of katsuobushi, iriko — small dried anchovies and sardines, and tamari soy sauce. A simple garnish of sliced green onions adds a splash of color.

It is said that this dish originated before the Edo period (1603-1868). The farmers in the Ise district consumed Ise udon simply with tamari soy sauce which is a by-product of the miso making process. Later a katsuobushi dashi was added to the tamari soy sauce. Before long restaurants serving Ise udon opened up for the travelers on a pilgrimage to the historic Ise shrine. Ise udon was established as a local dish of Mie and is now a part of the local cuisine. This comforting bowl of noodles has rich umami from the tamari soy sauce and a gentle umami from the dashi.