chinmi

 

Chinmi (珍味, Chinmi^?), literally meaning "rare taste," 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).

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

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

Kanto area

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

Chūbu area

• Fugu no Ranso no Nukazuke - detoxed 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 (Saga)
• Karashi Mentaiko (Fukuoka)
• Karashi Renkon (Kumamoto)
• Karasumi (Nagasaki)
• Okyuto (Fukuoka)

Okinawa area

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

See also

• Acquired taste

Donate to Wikimedia