Harako Meshi (Salmon and Roe Rice)

Image: Wikimedia Commons

Harako meshi is an autumn local dish originating in the Arahama district of Watari Town, Miyagi Prefecture, in which rice is cooked in a broth made by simmering salmon meat, and then topped with flaked salmon and glossy salmon roe (harako) dipped in the same broth. It is said to have originated when, during an era when beach seine salmon fishing thrived near the mouth of the Abukuma River, fishermen would prepare it as a meal for themselves after a large catch. An episode is recorded that during the Edo period, when Date Masamune, who ruled Watari, visited to inspect flood-control works on the Abukuma River, local fishermen presented him with harako meshi, which he greatly enjoyed. It is also said that after returning to his castle, he spoke of its delicious taste to those around him, which became the catalyst for it to become known as a specialty of Watari. 'Harako' refers to the roe inside a salmon's belly, that is, its 'belly child' (hara-ko). As a seasonal delicacy available only from around September to November, when salmon migrate upstream, it is served at restaurants throughout the prefecture, centered on Watari Town.