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.