| 释义 |
- List of chinmi Hokkaidō area Tōhoku area Kanto area Chūbu area Kinki area Chūgoku area Shikoku area Kyūshū area Okinawa area
- See also
{{Unreferenced|date=December 2009}}{{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.List of chinmiHokkaidō 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
- Chikuwabu
- Kusaya - Dried and pickled fish of Izu islands
Chūbu area- Fugu no Ranso no Nukazuke - detoxed blowfish ovary in rice-bran
- Hebo
- Ika no Maruboshi
- Inago no Tsukudani
- Konowata
- Kuchiko
- Kurozukuri
- Zazamushi
Kinki area- Daitokuji Natto
- Funazushi
- Kinzanji Miso
Chūgoku areaShikoku 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 2 : Japanese cuisine|Roe |