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Chinmi

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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. The three best known chinmi of Japan are salt-pickled sea urchin roe (uni), salt-pickled mullet roe (karasumi) and pickled sea cucumber innards (konowata).

Contents

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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

    • Tohoku 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
  • Chikuwabu
  • 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

  • Daitokuji Natto
  • Funazushi
  • Kinzanji Miso

    • Chūgoku area

  • Hiroshimana

    • Shikoku area

  • Chorogi
  • Katsuo no Heso
  • Shuto
  • Dorome

    • Kyūshū area

  • Ganzuke (Saga)
  • Karashi Mentaiko (Fukuoka)
  • Karashi Renkon (Kumamoto)
  • Karasumi (Nagasaki)
  • Okyuto (Fukuoka)

    • Okinawa area

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

    • References

    Chinmi Wikipedia
    (Text) CC BY-SA


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