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.

List of chinmi

HokkaidōHokkaidō 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

TōhokuTōhoku 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.

Kantō regionKanto area

• Ankimo – Either fresh or steamed liver of an Anko fish

• Kusaya – Dried and pickled fish of Izu islands

ChūbuChūbu area

• Fugu no ranso no nukazuke – detoxified blowfish ovary in rice bran

• Hebo

• Ika no maruboshi

• Inago no tsukudani

• Konowata

• Kuchiko

• Kurozukuri

• Zazamushi

KinkiKinki area

• Daitokuji natto

• Funazushi

• Kinzanji miso

ChūgokuChūgoku area

• Hiroshimana

ShikokuShikoku area

• Chorogi

• Katsuo no heso

• Shuto

• Dorome

KyūshūKyūshū area

• Ganzuke (Saga)

• Karashi mentaiko (Fukuoka)

• Karashi renkon (Kumamoto)

• Karasumi (Nagasaki)

• Okyuto (Fukuoka)

Okinawa PrefectureOkinawa area

• Tofuyo

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

See also

• Acquired taste

References