Chinmi

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">Kantō region">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
• Karashi Mentaiko
• Karashi Renkon
• Karasumi
• Okyuto

  [Okinawa] area

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