Miyagi Local Cuisine: Harakomeshi

Okay, everyone, let’s talk about a real gem from Miyagi Prefecture – Harakomeshi! It’s a fantastic rice dish with salmon and “harako” (that’s the local word for salmon roe). This dish has some history, and it’s a true taste of autumn in Miyagi.

Dish Name: Harakomeshi / はらこ飯

• Region / Location: Miyagi Prefecture, especially Watari Town.
• Primary Area of Tradition: Watari Town.
• Main Ingredients: Salmon (meat and roe), and rice.

How It’s Eaten / Served

Miyagi Prefecture is blessed with many rivers, including the Kitakami, Natori, and Abukuma Rivers, and every autumn, salmon swim upstream to lay their eggs. That’s why Miyagi is one of the top places in Japan for catching salmon. They’ve been seriously committed to protecting and growing the salmon population for over 100 years, with artificial hatching and releasing programs. Even now, there are 20 hatcheries in the prefecture, working hard to keep the salmon thriving.

Cultural Background and Preservation

And when it comes to salmon dishes in Miyagi, Harakomeshi is definitely the most famous. It’s even said that Date Masamune, a famous historical figure, enjoyed this dish when he visited the Ara-hama canal construction site. “Harako” is the local term for salmon roe, named after the “hako” (腹子 – “belly child”) in the salmon. But even before it was presented to Date Masamune, Harakomeshi was a “fisherman’s meal” for the locals who caught salmon in the Abukuma River. Every family has their own twist on the seasoning, and in Watari, they say, “Ours is the best!”

Nowadays, Harakomeshi is usually served with cooked salmon, rice cooked in salmon broth, and salmon roe briefly dipped in the broth, all arranged in a bowl. But it’s said that the original version was a “mixed rice” dish, with everything combined. It was simpler than what you see today, but the Ara-hama Women’s Association is working to preserve that original flavor.

You eat Harakomeshi mainly in the fall, from September to November, when the salmon come upstream. You’ll find it in many restaurants in Watari and throughout Miyagi Prefecture during this season. It’s also served at autumn festivals, along with salmon soup.

Typically, you’ll have a bowl of rice cooked with salmon, topped with flaked salmon, salmon roe, and some mitsuba (Japanese parsley) for color. It often comes with soup and pickles on the side.

The “Ara-hama Harakomeshi Association,” made up of local restaurants, has been promoting Harakomeshi nationwide, and it’s now a well-known local dish of Miyagi. In autumn, tourists flock to Miyagi just to get a taste of it!

Additional information:

• Harako (はらこ): The local term in this region for salmon roe (いくら – “Ikura” in standard Japanese).
• Date Masamune (伊達政宗): A powerful feudal lord of northern Japan, known for his military prowess and cultural influence.
• Mitsuba (三つ葉): Japanese parsley, a fragrant herb often used as a garnish.