Konowata

Konowata is a kind of shiokara (fermented salted seafood), made from sea cucumber intestines. Along with sea urchin and karasumi, it is one of Japan's three Chinmi (rare taste).

The Noto Peninsula, Ise Bay, and Mikawa Bay have long been known as production centers, but today it is manufactured in various regions, including the Seto Inland Sea.

Ko is Japanese for sea cucumber, no indicates the genitive case, and wata means internal organs.

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