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{{More citations needed|date=October 2023}}
{{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 (fish)|mullet]] roe (''[[karasumi]]'')]]
[[File:Fish liver or something, drying in the street outside restaurant in Azabujuban, close-up.jpg|thumb|right|200 px|Chinmi: Salt-pickled [[Mullet (fish)|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 those cuisines that are peculiar to a certain area. Many involve pickled [[seafood]].{{Citation needed}}<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}}
{{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 those cuisines that are peculiar to a certain area. Many involve pickled [[seafood]].{{Citation needed}}<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''==
==List of ''chinmi''==

Revision as of 22:18, 14 May 2024

Chinmi: Salt-pickled mullet roe (karasumi)

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 those cuisines that are peculiar to a certain area. Many involve pickled seafood.[citation needed][1][unreliable source][failed verification] [2]{{Unreliable source?|sure=y|reason=Self-published source, original research|date=May 2024}[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 salmons 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

Kinki area

Chūgoku area

Shikoku area

Kyūshū area

Okinawa area

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

See also

References

  1. ^ "Things you need to know about Japanese Chinmi". 16 November 2021.
  2. ^ "Japan's Most Challenging Food". 4 June 2016.
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