| Shiokara, Sakana, Karasumi, Dried shredded, Stockfish|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.
Saketoba - A smoked salmon
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.
Ankimo - Either fresh or steamed liver of an Anko fish
Kusaya - Dried and pickled fish of Izu islands
Fugu no Ranso no Nukazuke - detoxed blowfish ovary in rice-bran
Ika no Maruboshi
Inago no Tsukudani
Katsuo no Heso
Karashi Mentaiko (Fukuoka)
Karashi Renkon (Kumamoto)
Umibudo - A type of edible seaweed with tiny seeds that hangs from its stems
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).
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