Konowata
Konowata ( Japanese 海 鼠 腸 Hiragana script こ の わ た , German "sea cucumber innards") is a local specialty ( chinmi ) of Japanese cuisine , especially in the Mikawa ( Aichi prefecture ) and Shima ( Mie prefecture ) regions on Ise Bay . It has been known in Japan since the Nara period and was probably adopted from Korea or China , where sea cucumbers were a common food.
It is made from salted innards ( wata ) of sea cucumbers of the species Stichopus japonicus (Japanese 海 鼠 , namako ), whereby ko is an old name for this species - the connecting no is a genitive particle. The innards, consisting of the digestive tract and genital organs, are removed, washed and salted. The outer wall of the sea cucumber is also valued as a delicacy ( sunomono ). The ovaries are usually removed and sold dried as a separate delicacy ( hoshiko , kuchiko or bachiko ).
Konowata, along with uni ( sea urchin eggs ) and karasumi (dried mullet roe ), is considered one of the three greatest delicacies in Japan ( nippon sandai chinmi ). It is sold in bottles, which can cost up to $ 50 if the quality is good.