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
- 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">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
- Chorogi
- Katsuo no heso
- Shuto
- Dorome
[Kyūshū] area
- Ganzuke
- Karashi mentaiko
- Karashi renkon
- Karasumi
- Okyuto
Okinawa">Okinawa Prefecture">Okinawa area
- Tofuyo
- Umibudo – A type of edible seaweed with tiny seeds that hang from its stems