Chinmi

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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 those cuisines that are peculiar to a certain area. Many involved 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).

List of chinmi[edit]

Hokkaidō area[edit]

  • 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[edit]

  • 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[disambiguation needed] area[edit]

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

Chūbu area[edit]

Kinki area[edit]

Chūgoku area[edit]

Shikoku area[edit]

Kyūshū area[edit]

Okinawa area[edit]

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

See also[edit]