Harasu

What is harasu?

Sake no Harasu-yaki, Grilled salmon harasu

Harasu

Harasu (ハラス) is,

the belly part of a fish. Also called ‘Harami’, ‘Haramo’ or ‘Harashi’. It is the same as the Toro (fatty part of tuna).

In Hokkaido, salmon harasu (Sake harasu, Sake no harasu, Sake harashi) is particularly well known, and many people prefer this fatty and tasty part of the fish, which is grilled over charcoal or gas, making ‘salmon harasu yaki’ and ‘harasu no shio yaki’ a regular item on izakaya menus, and it is also popular in set meals (Harasu teishoku and Harasu yaki teishoku), rice bowls (salmon harasu donburi) and Takikomi-gohan.

It is also used as an ingredient in Onigiri (rice balls), Chazuke (rice with green tea), fried rice, stir-fried and Nimono (Simmered Food) dishes.

Harasu

Harasu (sockeye salmon harasu) sold in markets. In addition to fresh ones, there are also dried harasu (Harasu no ichiya-boshi).