What is ”Chinmi”?
Chinmi (珍味?) 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 involved pickled seafood. The three best known chinmi of Japan are salt-pickled sea urchin roe (uni), salt-pickled mullet roe (karasumi) and pickled sea cucumber innards. (konowata).
 Kamotan(Duck tongue)
 Tonburi(Seeds of bassia scoparia)
 Genge(Dried eelpout)
 Boiled thunnus eye with soy sauce and sugar
 Mefun(salt pickled liver and other internal organs of a male salmon)
 Kamenote(Capitulum mitella)
 Shirako(soft roe)
 Shirouo(Leucopsarion petersii)
Ovary of flying fish
 Boiled insects with soy sauce and sugar
The ones most eaten are catantopidae, bombyx mori, and bees.