Overview
An autumn dish eaten mainly around Watari: salmon flesh and roe served over rice.
About this place
A dish of rice seasoned with the cooking liquid of salmon, enjoyed in Miyagi, centered on Watari. In Watari, its birthplace, it was originally an autumn taste at home. Restaurants generally cook the rice with the liquid from the start, while at home it is common to mix the liquid into plain cooked rice ("okamaze"); the town is split between the two camps.
Source miyagi-kankou.or.jp ↗Before you go
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Crafts and specialties of this prefecture
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