Harako rice
The blessings of salmon, the taste of parents and children. Miyagi's local dish “harako meal” where you can feel autumn
Harako rice introduction
“Harako rice” is an autumn local dish representing Watari in Miyagi prefecture, and it is a dish made by putting plenty of loosened salmon meat and salmon roe on top of rice cooked with salmon broth. In particular, natural, fatty autumn salmon, which is harvested locally in the fall, is used, and it is characterized by its freshness and rich flavor. “Harako” refers to salmon eggs, or salmon roe, in the dialect of the Tohoku region, and is said to have taken its name from salmon belly (harako). Harako rice originated from fisherman's meal that local fishermen enjoyed at home after salmon fishing, and the seasoning and preparation method differ depending on each household. Especially in Watari Town, the taste of home is so important that it is proudly said “our one is the best.” Also, historically, the episode where Date Masamune visited Watari in the Edo period was presented by local people and admired its deliciousness is also famous. In the fall, it is served at many restaurants in Miyagi Prefecture, and in Watari Town in particular, many people enjoy “harako meals” during fall festivals and tourist seasons.
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