A specialty of autumn in Miyagi, this dish is made from salmon caught in local rivers. First thin slices of salmon are simmered in a broth prepared from soy sauce, sake, mirin (sweet rice liquor), and sugar. The broth is then used to cook the salmon roe. Finally the salmon and roe are scattered over rice that has been cooked in the same savory broth. Harako is another word for ikura (salmon roe).

古々がみそ 仙台駅前店