Mie
In the Higashi-Kishu area, "oshi-zushi" is often made by pressing sushi into a m…
It is said that the name "aimaze" comes from the fact that the ingredients are b…
In the Ise food culture, people used to make thick udon noodles without the time…
Mie Prefecture has many edible natural seaweeds such as sagarame (Alaume), akamo…
Tekone-zushi was originally called "tekone-zushi" because fishermen would cut th…
