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 involve pickled seafood.[1][2]

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

Tōhoku 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.
  • Hoyasea 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[edit]

  • Ankimo – Either fresh or steamed liver of an Anko fish
  • 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 hang from its stems

See also[edit]

References[edit]

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