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Mie

Kokera zushi
Kokera zushi

Mie

In the Higashi-Kishu area, "oshi-zushi" is often made by pressing sushi into a m…

Aimaze
Aimaze

Mie

It is said that the name "aimaze" comes from the fact that the ingredients are b…

Ise udon
Ise udon

Mie

In the Ise food culture, people used to make thick udon noodles without the time…

Arame maki
Arame maki

Mie

Mie Prefecture has many edible natural seaweeds such as sagarame (Alaume), akamo…

Tekone zushi
Tekone zushi

Mie

Tekone-zushi was originally called "tekone-zushi" because fishermen would cut th…

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