Delicacy Day (Chinmi no Hi)

What Is Delicacy Day?

November 23rd is "Delicacy Day," established by the National Federation of Delicacy Industry Cooperative Associations. The date comes from the wordplay "ii (11) + chinmi (23 read as 'ni-san' → 'chinmi')" (delicacy), and also reflects the fact that November 23rd, Labor Thanksgiving Day, has its roots in the ancient harvest festival of Niiname-sai. The anniversary was created as a day to express gratitude for the richness of Japan's regional food cultures.

Japan's Three Great Delicacies

"Japan's Three Great Delicacies" (Nihon Sandai Chinmi) refers to three ingredients that have long been prized as luxury foods:

• Konowata: Salted sea cucumber intestines. Mainly produced in Mie Prefecture, with a distinctive briny flavor and rich umami
• Uni (sea urchin): Bottled, salted sea urchin gonads. Mainly produced in Hokkaido and Nagasaki
• Karasumi: Salted and dried mullet roe. Mainly produced in Nagasaki and Ehime, and often described as "Japan's caviar"

Comparison With the World's Three Great Delicacies

• Foie gras: Fattened liver of duck or goose, from France
• Truffle: A fragrant mushroom from France and Italy
• Caviar: Salted sturgeon roe, mainly from Russia and Iran

Regional Delicacies and Drinking Culture

Japan is home to many fascinating regional delicacies, including:

• Kusaya (Tokyo's Izu Islands): Dried fish known for its strong fermented aroma
• Heshiko (Fukui): Mackerel pickled in rice bran, a perfect match for sake
• Various types of shiokara: Salted, fermented squid, firefly squid, octopus, and more, varying by region
• Shuto (Kochi): A specialty salted preparation made from bonito innards

Delicacy Day is a day to enjoy unusual local ingredients—whether found at home or while traveling—as an accompaniment to drinks, and to appreciate the depth of Japan's food culture.