{{Short description|Japanese term referring to rare food delicacies}} {{More citations needed|date=October 2023}} [[File:Fish liver or something, drying in the street outside restaurant in Azabujuban, close-up.jpg|thumb|right|200 px|Chinmi: Salt-pickled mullet roe (''karasumi'')]] {{Nihongo|'''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|date=May 2024}}<ref>{{cite web | url=https://fromjapan.info/topics-about-things-you-need-to-know-about-japanese-chinmi/ | title=Things you need to know about Japanese Chinmi | date=16 November 2021 }}</ref>{{Unreliable source?|sure=y|reason=Questionable and self-published source, original research|date=May 2024}}{{Failed verification|date=May 2024}} <ref>{{cite web | url=https://foodsaketokyo.com/2016/06/04/chinmi/ | title=Japan's Most Challenging Food | date=4 June 2016 }}</ref>{{Unreliable source?|sure=y|reason=Self-published source, original research|date=May 2024}}{{Failed verification|date=May 2024}}
==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
==References== {{Reflist}}{{Japanese food and drink}} Category:Japanese cuisine Category:Roe