thumb|right|200 px|Chinmi: Salt-pickled [[Mullet (fish)|mullet roe (karasumi)]]
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.
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