Chinmi
Chinmi 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
HizunamasuIkanankotsu – Cooked soft bones of squidKankai – 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
- MefunSaketoba – A smoked salmonTachikama
- Uni
[Tōhoku] area
Awabi no kimo – Ground internal organs of abaloneDonpiko – The heart of a salmon. As only one can be taken from a fish, it is very rare.Hoya – sea pineappleMomijizuke – Shreds of fresh salmon and ikura pickled together- Tonburi – A speciality of Akita prefecture; the dried seeds of the hosagi plant.
Kanto">Kantō region">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 – detoxified blowfish ovary in rice bran
- Hebo
- Ika no maruboshi
- Inago no tsukudani
- Konowata
- Kuchiko
- Kurozukuri
- Zazamushi
[Kinki] area
- Daitokuji natto
- Funazushi
- Kinzanji miso
[Chūgoku] area
- Hiroshimana
[Shikoku] area
[Kyūshū] area
Okinawa">Okinawa Prefecture">Okinawa area
- Tofuyo
- Umibudo – A type of edible seaweed with tiny seeds that hang from its stems