Harako Meshi (Harako Rice) ｜ Our Regional Cuisines

Fukushima Prefecture

Harako Meshi (Harako Rice)

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Image Source: Mihoko Hiraide

Main lore areas

Soma City, Minamisoma City, Namie Town
Main ingredients used

salmon roe, rice

History/origin/related events

In the autumn season, you can catch fresh salmon in the Matsukawaura and Hamadori rivers. The Kakedo River is well-known as the first place in Fukushima where salmon were artificially hatched, and a salmon festival used to be held every year when the salmon were caught. During the peak season, 1,000 to 3,000 salmon were caught every day, as per the information provided on the Namie Town website. The area is famous for being a prime spot for salmon fishing.
During the peak season, when salmon is caught in abundance, it is often used in the local cuisine, and salmon dishes are served. One such dish is "Harako-meshi" or "Harako rice", which is made using a salmon roe called "harako", served on a bed of rice. "Harako" is made by carefully removing the flaky skin from the fresh salmon's roe bag and then marinating it in salmon and soy sauce.
Opportunities and times of eating habits

Salmon return to the rivers to spawn from late September to November, and the catching of salmon begins during this time. In the past, seine fishing using nets as large as the width of the river was a spectacular sight that attracted tourists from far and wide. Nearby restaurants served dishes made with freshly caught salmon and "harako-meshi" (salmon rice) while the fishing was in progress.
How to eat

To prepare this dish, start by removing the roe from the salmon and marinating it in sake and soy sauce. Then, place a generous amount of the salmon roe on top of cooked rice and enjoy. Some people like to make a large batch of this dish and store it in the refrigerator for later consumption. In Fukushima, it is often served with "Momiji-jiru," a soup made with salmon fillets, konjac, taro, and leeks simmered in dashi broth and seasoned with miso (soybean paste).
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
In addition to being prepared at home, it is also served at restaurants and lodging facilities in the prefecture. During the months of September to November, a special cafeteria is set up where it is served. Efforts are being made to preserve and pass on the "harako-meshi" recipe by actually making and serving it at elementary and junior high schools as a part of hometown learning programs.

RECIPE

Ingredients (4 servings)

Rice 3 cups
Salmon roe 1 cup
Salt a pinch
Sake 1／3 cup
Soy sauce 1／2 cup

How to cook

1. [Preparation] Take out the roe from the female salmon and put the roe into a bowl with slightly hot water and a pinch of salt, remove the roe from the bag and the thin skin.
2. [Preparation] After that, put the salmon roe in a colander and rinse with water several times to remove the thin skin completely, sprinkle sake and leave for 30 minutes.
3. Marinate in sake and soy sauce on one belly. Keep in the refrigerator and eat anytime.
4. Serve on top of cooked rice.

provider : Mihoko Hiraide

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Harako Meshi (Harako Rice) ｜ Our Regional Cuisines

Fukushima Prefecture

Harako Meshi (Harako Rice)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook