Chinmi

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Chinmi (珍味), literally meaning "rare taste," are local cuisines that have fallen out of popularity or those cuisines that are peculiar to a certain area. The three best known chinmi of Japan are salt pickled sea urchin roe, karasumi, and konowata.

Contents

[edit] List of chinmi

[edit] 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

[edit] Tohoku area

  • Awabi no Kimo - Ground internal organs of Awabi
  • Donpiko - The heart of salmon. As only one can be taken from a fish, it is very rare.
  • Momijizuke - Shreds of fresh salmons and Ikura pickled together
  • Tonburi - A speciality of Akita prefecture. Dried seeds of Hosagi plant

[edit] Kanto area

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

[edit] Chūbu area

  • Fugu no Ranso no Nukazuke
  • Hebo
  • Ika no Maruboshi
  • Inago no Tsukudani
  • Konowata
  • Kuchiko
  • Kurozukuri
  • Zazamushi

[edit] Kinki area

[edit] Chūgoku area

  • Hiroshimana

[edit] Shikoku area

[edit] Kyūshū area

[edit] Okinawa area

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