Chinmi

Chinmi

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Chinmi (珍味) 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.^{[citation needed]}^[1]^{[unreliable source]}^{[failed verification]} ^[2]^{[unreliable source]}^{[failed verification]}

Chinmi: Salt-pickled mullet roe (karasumi)

List of chinmi

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

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 salmons and Ikura pickled together
Tonburi – A speciality of Akita prefecture. The dried seeds of the hosagi plant.

Last edited on 16 June 2024, at

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