Chinmi facts for kids

Chinmi: Salt-pickled mullet roe (karasumi)

Chinmi (pronounced Cheen-mee) is a Japanese word that means "rare taste." It's used to describe special foods that are often unique to certain areas of Japan. Many of these foods are made from pickled seafood. Think of them as local delicacies or unusual treats that might not be popular everywhere, but are loved in their specific regions.

What are Chinmi Foods?

Chinmi foods are often traditional dishes that have been enjoyed for a long time in specific parts of Japan. They can be made from many different ingredients, but seafood is very common. These foods are known for their unique flavors and textures, which might be new and interesting to try!

Chinmi from Hokkaido

Hokkaido is a large island in northern Japan, known for its fresh seafood. Many chinmi from this area come from the sea.

• Ikanankotsu: This is made from the soft bones of squid that have been cooked.
• Kankai: This is a dried Komai fish. You can eat it as it is, or you can broil it and dip it in a sauce made from mayonnaise, soy sauce, and a sprinkle of red pepper powder.
• Saketoba: This is a type of smoked salmon.
• Uni: This is a popular seafood delicacy, often eaten raw.

Chinmi from the Tohoku Region

The Tohoku region is in the northeastern part of Japan's main island.

• Donpiko: This is the heart of a salmon. It's very rare because you can only get one from each fish!
• Hoya: Also known as sea pineapple, this is a unique type of sea creature.
• Momijizuke: This dish mixes shredded fresh salmon with salmon roe (called Ikura) and pickles them together.
• Tonburi: This is a special food from Akita Prefecture. It's made from the dried seeds of the hosagi plant, and people sometimes call it "land caviar" because of its texture.

Chinmi from the Kanto Area

The Kanto area includes Tokyo and is a busy part of Japan.

• Ankimo: This is the liver of an Anko fish, which can be eaten fresh or steamed.
• Kusaya: This is a type of dried and pickled fish from the Izu islands, known for its strong smell!

Chinmi from the Chubu Region

The Chubu region is in the central part of Japan.

• Fugu no Ranso no Nukazuke: This is a very special and carefully prepared dish. It involves detoxifying the ovary of a blowfish (fugu) by pickling it in rice bran. Blowfish can be poisonous if not prepared correctly, so this is a dish for experts!
• Inago no Tsukudani: This is a dish made from locusts (a type of insect) that are cooked in a sweet and savory sauce. It might sound unusual, but it's a traditional food in some areas.
• Konowata: This is made from the internal organs of sea cucumbers, fermented with salt.

Chinmi from the Kansai Region

The Kansai region is in western Japan and includes cities like Osaka and Kyoto.

• Funazushi: This is a very old and traditional type of sushi made from carp fish. It's fermented for a long time, giving it a very strong and unique flavor.

Chinmi from the Kyushu Area

Kyushu is the southernmost of Japan's main islands.

• Karashi Renkon: This is a specialty from Kumamoto. It's a lotus root filled with a spicy mustard paste, then fried.
• Karasumi: This is a delicacy from Nagasaki. It's made from salt-pickled mullet roe, similar to caviar.
• Karashi Mentaiko: This is spicy pollock roe from Fukuoka. It's a popular ingredient in many dishes.

Chinmi from Okinawa

Okinawa is a group of islands far to the south of Japan.

• Umibudo: This is a type of edible seaweed that looks like tiny green grapes. It's often called "sea grapes" and has a unique popping texture when you eat it.