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
- Hizunamasu
- Ikanankotsu â Cooked soft bones of squid
- Kankai â 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 â A smoked salmon
- Tachikama
- Uni
- Awabi no kimo â Ground internal organs of abalone
- Donpiko â The heart of a salmon. As only one can be taken from a fish, it is very rare.
- Hoya â sea pineapple
- Momijizuke â Shreds of fresh salmon and ikura pickled together
- Tonburi â A speciality of Akita prefecture; the dried seeds of the hosagi plant.
- Ankimo â Either fresh or steamed liver of an Anko fish
- Kusaya â Dried and pickled fish of Izu islands
- Tofuyo
- Umibudo â A type of edible seaweed with tiny seeds that hang from its stems
See also
References