Chinmi

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Chinmi (珍味?) is a japanese term meaning "rare taste". 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 guts (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 abalone
  • Donpiko - The heart of 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. 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 - detoxed blowfish ovary in rice-bran
  • 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

[edit] See also

Languages