Chinmi

Chinmi (珍味) is a Japanese term meaning literally "rare taste", but more appropriately "delicacy". They are local cuisines that have fallen out of popularity or those cuisines that are peculiar to a certain area. Many involve pickled seafood.[1][2]

Chinmi: Salt-pickled mullet roe (karasumi)

List of chinmi

Hokkaidō area
  • Hizunamasu
  • Ikanankotsu - Cooked soft bones of squid
  • Kankai - Dried Komai fish. It may be eaten as is, or broiled and eaten with a sauce made by mixing mayonnaise and soy sauce and sprinkles of red pepper powder.
  • Kirikomi
  • Matsumaezuke
  • Mefun
  • Saketoba - A smoked salmon
  • Tachikama
  • Uni

Tōhoku area
  • Awabi no Kimo - Ground internal organs of abalone
  • Donpiko - The heart of a salmon. As only one can be taken from a fish, it is very rare.
  • Hoya - sea pineapple
  • Momijizuke - Shreds of fresh salmons and Ikura pickled together
  • Tonburi - A speciality of Akita prefecture. The dried seeds of the hosagi plant.

Kanto area
  • Ankimo - Either fresh or steamed liver of an Anko fish
  • Kusaya - Dried and pickled fish of Izu islands

Chūbu area
  • Fugu no Ranso no Nukazuke - detoxed blowfish ovary in rice-bran
  • Hebo
  • Ika no Maruboshi
  • Inago no Tsukudani
  • Konowata
  • Kuchiko
  • Kurozukuri
  • Zazamushi

Kinki area

Chūgoku area
  • Hiroshimana

Shikoku area

Kyūshū area

Okinawa area
  • Tofuyo
  • Umibudo - A type of edible seaweed with tiny seeds that hang from its stems

See also

References
  1. https://fromjapan.info/topics-about-things-you-need-to-know-about-japanese-chinmi/
  2. https://foodsaketokyo.com/2016/06/04/chinmi/
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