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Features of the cuisine of the Far East

Far Eastern cuisine - a new gastronomical phenomenon that emerged on the Pacific coast of Russia and absorbed the traditions of immigrants, indigenous people, home cooking in the Far East, along with Asian borrowings

Features of the cuisine of the Far East
Photo: provided by the restaurant "The Fifth Ocean"

From the middle of the 17th century to the present day, the gastronomic history of the Pacific coast of Russia can be represented as a multi-layered pie. The first layer is the culinary traditions of the indigenous peoples of the Far East (for example, hence the planing of frozen fish). The second layer is Russian and Ukrainian dishes, which the settlers have adapted to local products. Dumplings with squid, seaweed borscht or salmon ear - from this story. The third layer absorbed borrowing from Chinese (wok), Korean (pian-se and spicy snacks) and Japanese (raw seafood, sauces) cuisine.

And finally, the fourth layer is a simple home cooking of the Far East of the Soviet and post-Soviet period.

Now the modern Far Eastern cuisine expresses the desire of the Far East from the fusion of heterogeneous and often contradictory cultures to forge a vivid and independent identity.

Vladivostok and Primorye are pleased with the adherents of gastronomic tourism throughout the year. Here, all the time something is growing, maturing, "coming up", and the gastronomic life is boiling and constantly generating new ideas. Restaurateurs of the Primorsky Krai capital regularly organize gastronomic dinners and tastings and participate in all-Russian restaurant events.

The special natural conditions of the Pacific regions of the Far East formed a set of taiga and marine species of flora and fauna that have an unusually high concentration of biologically active substances.

In the Far East, the principle of "living by what nature gives" was and remains a fact not only of mental, but also of economic reality. Marine and forest hunting, gathering of wild plants - an integral part of the culture of local residents.

Far Eastern cuisine uses many "wild" products, and even cultivated - such as mussel, trepang, scallop - are grown in a natural environment. And the methods of preparation allow to preserve or concentrate their useful properties as much as possible.


Gastronomic tourism in Vladivostok begins with seafood. Waters of the Sea of ​​Japan, washing the Primorsky Territory, gave a huge opportunity to enjoy crab, mussels, trepan and scallop.

Kamchatsky crab - a gastronomic king of the Far East, living on the coast from Kamchatka to Primorye. Crab is cooked in sea water or steamed without the addition of salt and spices, because all that is needed for the taste is enclosed in the product itself.

Long ago, the Chinese called the bays near Vladivostok Haisenveigh - the bay of trepanga. Not very appetizing appearance trepanga actually hides miraculous properties. This is both food and medicine. Trepang is the only creature in the world whose meat does not contain microbes or bacteria.

Cucumaria is a close relative of the sea cucumber, so its useful properties are hardly inferior to the famous relative. Pre-boiled, and then finely chopped cucumaria, overcooked with carrots, onions and garlic is called shlyablyanka. This dish exists in the restaurant version, in the home kitchen, in the form of salt and canned food.

In the novel “Vladivostok 3000”, written by Ilya Lagutenko in collaboration with Vasily Avchenko, the comb appears as a sacred Far Eastern product, and this is not far from the truth. In the scallop is edible everything except the stomach and shell. The “penny” scallop is pure protein, and the mantle contains a huge amount of minerals.

In addition to the scallop in the Far Eastern cuisine, a variety of other types of shellfish are used abundantly, as tasty and useful: the corbiculum, the trumpeter, the mussels, the spizula.

From Vladivostok, you can go to specialized fishing tours in the Primorsky Territory and throughout the Far East. For example, from May to July it is very fascinating for the angler who loves sea trolling sims.

Various species of Pacific salmon are present everywhere - in institutions, on the table with local residents, in shops in the markets. In restaurants, they are often referred to collectively as "salmon" or "Far Eastern salmon."

In the season of catching winter fish, the coastal streets of Vladivostok are filled with the smell of ... fresh cucumber - so for some reason smelt, the main winter fish, smells.

The second most important winter fish is Navaga. The ability to properly fry smelt and achieve a beautiful golden crust in navaga are proud of both the hostess and the chefs of the establishments: more recently, fried winter fish, previously considered to be only a home dish, began to be served in restaurants in Vladivostok.

Street food of Vladivostok

The steam pie pn-se - the Russian version of the ancient Korean dish - was invented at the beginning of 1980 by ethnic Koreans living in Sakhalin. The dish quickly spread throughout the Far East, and the Vladivostok people since the end of the last century consider the five-star their branded street food. Pyan-se in Vladivostok - it's a lot of cabbage, a little minced meat and spices.

They sell fie-ce on the street in any weather, women with thermos boxes in the characteristic, famous light-green aprons. They are similar in color to the vests of the DPS staff, which serves as a reason for jokes among the Primors.

Gifts of the taiga

The forests of the southern regions of the Far East are called the Ussuri taiga. Here, lianas grow next to cedars, and the number of relic and endemic plants is incredible! A variety of taiga fruits, roots, shoots, berries are consumed in hundreds of different ways and used to prepare medicines.

Fern-eagle is collected in May-June at the stage of dairy maturity, when he just got out of the ground, and harvested for a whole year: dried, marinated, salted. Collecting a fern, as people joke, this is Zen in the Far East. In the markets and in the shops among the variety of sharp Korean snacks, you are sure to find a fern.

In addition to the fern in the markets of the city and the edge, you can buy jam, syrups and tinctures of lemongrass, and vinegar is added to tea.

For dessert and gifts

Primorsky Krai is famous for its Primorsky Pastry Factory. The products of the factory are included into the obligatory set of gastronomic souvenirs of Primorye along with salmon balyk, red caviar, seafood and wild plants.

CHOCOLATE WITH MARINE SALT AND LAMINARIA. Laminaria is rich in iodine, which is found in organic form and is therefore easily digested. The combination of cocoa beans and seaweed, one superfood with another - in the best traditions of the Far Eastern cuisine.

CANDIES "PRIMORSKIE". Back in 1967, the employees of the Vladivostok confectionery factory, headed by the master of the retail department, Anna Chulkova, developed an original recipe for "Bird's milk" sweets, recognized as the best in the USSR.

The secret of the legendary seaside "Birds", as it continues to be called among the people, despite the change of name to "Primorsky" - is that it is made with the use of agar-agar and fresh eggs.

PACIFIC RUSSIA FOOD is a territory of freedom, experiments and discoveries, where different culinary approaches and styles can coexist peacefully.

In the Far East, the natural taste of products is appreciated. It is said here that the skill of the chef is to help uncover and emphasize this natural taste, so most of the dishes and the restaurant and home cuisine of the region are simple. 

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