Local specialties
Harako Meshi
- 04Miyagi
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- 04Miyagi
Dish log
A local dish of Watari Town, Miyagi Prefecture, in which rice cooked in salmon simmering liquid is topped with simmered salmon and ikura (salmon roe).
Dish profile
About this dish
- Main ingredients
- salmon (flesh, ikura), rice
- History and origin
- Originally a local fishermen's meal made with salmon swimming up the Abukuma River and caught with beach seine nets, it is also known for having been presented by local people to Date Masamune when he inspected canal construction at Arahama. "Harako" is the local word for ikura. It is said that in the past it was a mixed rice dish with all the ingredients stirred together.
- When it is eaten
- It is an autumn dish (September to November), when salmon swim upstream, and during this period it is served at many restaurants in the prefecture, starting with Watari. At autumn festivals, it is served along with ara-jiru, a soup made from salmon trimmings.
- How it is eaten
- The seasoned cooked rice is served in a donburi bowl or a large rice bowl and topped with flaked salmon, ikura dipped in the simmering liquid, and mitsuba (Japanese wild parsley) for color. It is often served with a soup and pickles.
Sources
- はらこ飯 宮城県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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