7Japanese odd delicacy for Sake (珍味) Chinmi

“Chinmi” means unusual delicacies.  
Do you know 3 greatest chinmi in the world?

These are truffles, caviar and foie gras.
Japan’s ones are karasumi, Uni and konowata.

There are many other delicacies in Japan. And they works well with Sake very much😋

OMG! Does Japanese eat such foods!?😱😱

You might be shocked…that’s what delicacies are all about. 
Today, I’ll introduce Japanese chinmi.



“Konowata” is salted sea cucumber guts. Sea urchin, Karasumi and this are Japanese 3 major Chinmi.

Namako (なまこ / 海鼠)


It looks so grotesque…but its texture is crunchy and addictive. Longer than better and more expensive in Japan.

Funazushi (鮒ずし)


“Funa-zushi” is a local specialty of Shiga Prefecture next Kyoto, made with crucian carp, packed in salt and rice and aged for several years.

Funa (鮒)


It very bad smel😑 But Japanese often said it works well with Sake…I hate it, though, Sorry.

Ankimo (あん肝)


“Ankimo” means monkfish(angler fish) liver. This is molded roll-shape and steamed its liver, is often served with momiji-oroshi, chopped leeks and ponzu like a Fugu.

Ankou (あんこう)


This is often called “Sea foie gras” Because, this texture is similar to foie gras well.

How to make

But much lower in calories and healthier than it.
Of course, this works well with Sake very much.

Shutou, Shiokara (酒盗 / 塩辛)


“Shutou”, and “Shiokara” are made by fermented fish soaked into salt. It is also known as Japanese anchovies.

“Shutou” is written by the Chinese letters for “Sake(酒)” and “theft(盗)”. This means named after that when we are out of Sake, we want to drink even if we steal it😨

It has been eaten in Japan for over 300 years.

What is this?


Shutou uses only the stomach of fish (main fishes are bonitos) and has a crunchy texture.
Shiokara uses all guts of sea foods (main is squids), or fishes and the texture is stickier than Shutou.

How to make?

Easy to make it! less than 10min! But smell fishy, though.


To be honest, Japanese don’t know the difference between Shutou and Shiokara well.

Well, I don’t care if it’s delicious😋

Kusaya (くさや)


It is sun-dried after being soaked in a fermented liquid called kusaya-liquid, which has a strange odor and flavor similar to that of fish sauce.

It’s too salty and smelly to eat at home. We often call it “Japanese surströmming”😨 When you eat this, take care of your next-door. They must be smell of dead body…

Suppon (すっぽん)


“Suppon” means the soft-shelled turtle. Shape is round and ugly, so we said like “They are as like as moon and Suppon”. (This moon means beautiful although the shape is as same as Suppon)

I know there is the same saying “They are as like as chalk and cheese” in English. Hahaha😃

Suppon recipe

suppon nabe

Suppon is often drinks for sexual energetic one like Viagra. This is also expensive.

FYI: Cookpad

I don’t know this taste and texture…sorry.
It is also eaten in nabe or fried.

Heshiko (へしこ)


“Hesiko” is salted mackerel in rice-bran paste, is a local dish in Hokuriku region.

I have never seen this one,sorry.

I can say all these delicacies around the world have one thing in common…

Smell bad😨

I know Korean Hongeohoe, Hakarl of iceland and Sweden’s surströmming,… are big 3 of the worst-smelling foods in the world.

Well, it’s a lot less smelly than those… Let’s try them in Japan!

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