Chinmi — Japan
Japan
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Chinmi (珍味) is a Japanese term, which can literally be translated as "rare taste", but it would be more accurate to translate it as "delicacy". Many local cuisines in Japan have seen their popularity decline, or remain endemic to their place of origin. Among these, many are based on seafood products.
Chinmi are therefore local specialties, considered rare and refined, consumed somewhat like a delicacy. The 3 most well-known chinmi are sea urchin roe in brine (uni), mullet roe (karasumi) and sea cucumber viscera marinated (konowata).
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Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q464545) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.
Where this version sits
A single, final coordinate: Japan. Another version of the same dish, elsewhere, gets its own point.
Photo: Syced — CC0
