Chinmi

Chinmi: Salt-pickled mullet roe (karasumi)

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.[citation needed][unreliable source][failed verification] [unreliable source][failed verification]

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 salmon 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

Kinki area

Chūgoku area

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. ↑ "Things you need to know about Japanese Chinmi". 16 November 2021.
  2. ↑ "Japan's Most Challenging Food". 4 June 2016.