Chinmi

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.

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

 * 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 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