is a Japanese term meaning literally "rare taste", but more appropriately "delicacy". They are local cuisines that have fallen out of popularity or those cuisines 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 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 See also Acquired taste Japanese cuisine Roe