1. Harako-meshi differs from the salmon & salmon roe bowl (鮭いくら丼). Harako-meshi is made by simmering slices of salmon and placing them on top of rice, rather than using raw salmon sashimi. 

2. Regional variations: A distinctive feature of the Watari's harako-meshi is its brown-colored rice, which is cooked in a flavorful salmon broth. However, in northern Miyagi, as well as in parts of Iwate and Niigata, the dish is sometimes made with plain white rice instead of broth-cooked rice.

3. Today, the elements of the dish—simmered salmon, rice cooked in salmon stock, and salmon roe marinated in soy sauce —are typically served separately, whereas in the past all the ingredients were mixed together.

1. Harako-meshi literally means “salmon child rice.”

• "Harako" is a local term for salmon roe. In Japanese, salmon roe is also called ikura, but in the Watari areas, it is known as "harako". Meshi is a casual word for rice or a meal in Japanese.

2. October 8th is "Harako-meshi Day."

• To spread the delicious Harako-meshi outside the local area, October 8th was designated as Harako-meshi Day.

Tip: Let the broth cool before adding it to the rice

Ekiben (railway bento) is a special lunch box sold at train stations for railway passengers. Ekiben often features local specialties. Harako-meshi ekiben are sold at Sendai Station and Morioka Station.

As a high school home economics teacher, my grandmother devoted herself to promoting harako-meshi in the field of education in Miyagi. She shared with me her thoughts on keeping the traditional dish alive for future generations.