Chinmi

File:Fish liver or something, drying in the street outside restaurant in Azabujuban, close-up.jpg

Chinmi: Salt-pickled mullet roe (karasumi)

Template:Nihongo 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.Template:Citation needed<ref>Template:Cite web</ref>Template:Unreliable source?Template:Failed verification <ref>Template:Cite web</ref>Template:Unreliable source?Template:Failed verification

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 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 (Saga)
• Karashi mentaiko (Fukuoka)
• Karashi renkon (Kumamoto)
• Karasumi (Nagasaki)
• Okyuto (Fukuoka)

Okinawa area

• Tofuyo
• Umibudo – A type of edible seaweed with tiny seeds that hang from its stems

See also

• Acquired taste