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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 that are peculiar to a certain area. Many involve pickled seafood.
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
Shikoku area
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 hang from its stems
See also
References
- "Things you need to know about Japanese Chinmi". 16 November 2021.
- "Japan's Most Challenging Food". 4 June 2016.
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