Chinmi

Chimmi (Japanese珍味, dt exceptional taste) are specialties of the cuisine in Japan, as a snack (酒肴, sakana ) are served on Sake. They are mostly on fish or seafood - based and often play in connection with the Sake its high content of natural flavor enhancers from. Many of Chimmi be produced in certain regions.

The three greatest delicacies of Japan ( Nippon Sandai Chimmi ) are Uni ( salted and pickled sea urchin gonads), Karasumi (dried mullet roe ) and Konowata ( sea cucumber innards ).

List of Chimmi

Hokkaido region

  • Hizunamasu - Sweet and sour salmon head cartilage
  • Ikanankotsu -cooked squid cartilage
  • Kankai - Komai dried fish ( Eleginus gracilis ). It can stand alone or be eaten fried in a sauce of mayonnaise, soy sauce and a pinch of red pepper.
  • Kirikomi - fermented with salt chopped fish and its offal
  • Matsumaezuke
  • Mefun - Pickled kidney of salmon
  • Saketoba - a smoked salmon
  • Tachikama
  • Uni - Seeigelgonaden

Tōhoku region

  • Awabi no Kimo - Ground innards of Awabi ( abalone )
  • Dompiko - Salmon heart. Since each fish has only one thing, it is rare.
  • Momijizuke - chips from fresh salmon and salmon roe (ikura; together sour inserted).
  • Tomburi - specialty of Akita Prefecture. Dried seeds of Hosagi ( Sommerzypresse, Kochia scoparia Schrad. )

Kantō region

  • Ankimo - Fresh or stewed liver of Anko ( frogfish )
  • Chikuwabu
  • Kusaya - Dried and pickled fish of the Izu Islands

Chūbu region

  • Fugu no Ranso no Nukazuke - In rice bran pickled roe of Fugu. Only after many years of fermentation they lose their toxicity.
  • Hebo
  • Ika no Maruboshi - the whole dried squid
  • Inago no Tsukudani
  • Konowata
  • Kuchiko - Dried gonads of sea cucumber
  • Kurozukuri
  • Zazamushi - stone fly larvae, fried or boiled with soy sauce.

Kinki Region

  • Daitokuji natto
  • Funazushi
  • Kinzanji Miso

Chūgoku region

  • Hiroshimana

Shikoku region

  • Chorogi - tubers woundwort
  • Katsuo no Heso - anus from Bonito
  • Shuto - Fermented stomach from Bonito

Kyushu region

  • Ganzuke from Saga Prefecture
  • Karashi Mentaiko from Fukuoka - Sharp pickled roe of pollock
  • Karashi Renkon from Kumamoto - lotus root with mustard
  • Karasumi from Nagasaki
  • Okyuto from Fukuoka - gel from a type of algae. Especially good with bonito flakes and soy sauce on hot rice

Okinawa

  • Tofuyo - Red, fermented tofu. Similar to the Chinese fermented tofu.
  • Umibudo (海 ぶどう, Eleginus gracilis ) - A type of seaweed with edible " fruits " that hang on the shoots.
  • Japanese Cuisine
  • Court (Food and Drink )
Delicacy
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