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Shock Kitchen

Top dubious dishes of the Far East of Russia

The modern food industry is constantly inventing new, amazing imagination of consumers by molecular, robotic and art-culinary. The cuisine of the indigenous peoples of the Far East, invented long before the arrival of the "white man" with a refrigerator and table salt for the sole purpose of surviving, almost does not change. These are the recipes that today cause confusion and horror, some of which are fatal for an untrained taster. The menu, which is not removed cooking shows - in the material EastRussia.

Shock Kitchen
Photo: Dmitry Arbuzov
To warm up we will introduce you to the not-so-evil dish - fish marmalade mosa. The Udege cook this dish so: the dried skin of the chum salmon is scraped and boiled in a saucepan with the addition of milk to the state of jelly. Then the hot brew is poured on bowls, filled with berries, chopped nuts and acorns, which give the dish different tints of taste. Cooled Moss easily cut into pieces.

"We also have bod, a drink from cereals - says Udege Yelena Uu from the village of Sikachi-Alan on the Amur. - For its preparation we take any cereals that are in the kitchen, and cook them together. There we throw special grass - which, I will not say. Nanais often boil bodu from rice and soya, and do not put the grass, but at the very end they throw red caviar, which gives the drink a peculiar taste and whitish color. "

It was a warm-up. From the following food from the Chukchi, Koryak and Eskimo cuisines on your back, the first shivers run: canyon - contents of the stag's stomach. Immediately after slaughtering, the stomach of the animal is taken out and neatly cut. Another warm, half-digested lump of grass and yagel in gastric juice is put on a plate and eaten with a snack with berries. Unsuccessful dinner of reindeer is considered a delicacy and can go as an independent dish.

In the tundra. Photo by Yuri Sleptsov.jpg
Photo: Evens in tundrae. Yuri Sleptsov

"The reindeer people - the Even people - do not like to be photographed, especially when they eat, they criticize me for this all the time," says Yuri Sleptsov, an ethnographer and a junior research fellow at the Department of Archeology and Ethnography of the Institute for Humanitarian Studies of the Problems of Small Peoples of the North. - The day when the deer, festive, are hammered, the whole family is crowded. Venison begins to eat immediately after cutting. Cold meat is frozen and eaten with stroganina, not allowing to thaw. At -35С °, no infection survives! Venison is a diet meat, which 100% is absorbed in the body, so the Evens are healthy, they easily run through the mountains. Many famous athletes can not catch up with them during the hunt. "

Lovers of horror stories about zombies will appreciate a snack from the fresh brains of a deer. "The Evens kill the animal, open the skull, and eat the brain with a spoon directly from the head, without seasonings and heat treatment." No sacred meanings: it's a delicacy for them. "This ethnographer Yuri Sleptsov also likes to eat bone marrow from the bones of his legs.

In Chukotka in the season you can try cutlets from the whale's brains. Also from the brain of a deer, sorrel and sebaceous fat, a dish is prepared here vytvyt-rilkin. Evens do not mind eating and raw eyes the deer. "I tried once, said, I do not need it any more," Yury continued, "They do not even eat their eyes, they drink the inner liquid." For Europeans, it's a nightmare! In Europe there's chewing gum, and for Evens the deer's eyes are a cud, they go around and eat them. "

Subcutaneous gadfly larvae. Edemagenosis of Reindeer.jpg
Photo: Subcutaneous gadfly larvae. Edemagenosis of reindeer

There are situations when both deer are intact and the shepherds are full. From the middle of summer, the old-Evens try kuuktu - subcutaneous gadfly larvae. This insect lays eggs on the deer's fur. After a while, the larva hatch and move under the skin, which leads to severe itching, fistula, intoxication, tissue necrosis, and in severe cases - the death of the animal. On some deer parasitologists found up to a thousand gadfly larvae. Old men, after noticing the characteristic traces on the skin of artiodactyls, scrape off the parasites and arrange a light protein snack on the spot.

Rotten walrus and last year's deer - kopalchen, kopalgyn, igunak a dish that is never given to guests. It's deadly dangerous! To prepare national "canned food" - kopalhen - take a well-fed male deer and a few days starve, so that his bowels cleared. Then they choke, without damaging the skins, and immersed in a swamp, laying peat and stones. The place is marked, for example, with a bright rag. So the deer is kept from several months to several years. The fermented carcass looks and smells indescribable! For Evens, Kopalchen is a peculiar stash in case of unsuccessful hunting and hunger. A fisherman or a hunter who took meat from a marsh, a code of honor obliges to bring a new deer.

Kopalchen. Dinner is served! Unknown photo.jpg
Photo: Kopalhen. Dinner is served!

A person who does not feed on the kopalhenom from birth is etched with cadaveric poisons - cadaverine, putrescine and neurin. These substances are responsible for unpleasant odor and toxins. Aboriginal people do not act because of the acquired tolerance.

The traveler Pavel Koshelenko told about the variant of the kopalhen from the walrus: "The peoples of the north did not have refrigerators, nothing. We took the walrus, relatively speaking, in the summer, and we need it all winter. What to do? We cut the walrus, seasoned with herbs, rolled the carcass with rolls, and buried them closer to the permafrost. But still there is a plus temperature, there are decomposition processes. However, if you are eating from a little on a little bit, then you do not at all ferment fermented meat. It does not look more like a rotten thing, but a cold. Walrus and the whale to taste closer to beef, but the seal is like it and meat, but very much gives away fish. The whale feeds on shrimps, plankton, walrus shellfish all sorts of benthos, and seals prefer to eat fish. Also in Chukotka sucking flippers and store them until the spring, is considered a delicacy. "

Fishing walruses and whales are allowed only to indigenous peoples, among which are Chukchi and Eskimo marsupials. To do this, they are given quotas annually. Allowed the removal of whales from nature for science by special permits of the governments-members of the IWC. Commercial mining of walruses and other marine mammals is prohibited by laws in most countries of the world. In Russia, illegal extraction of aquatic biological resources (Article 256 UK) is punishable by a fine of 300 thousand rubles, correctional labor for up to two years, or imprisonment for the same period.

Kopalchen. Unknown photo.jpg
Photo: Kopalhen from walrus

Rotten fish and the bearish method of storage are well known to the Nanais on the Amur; They know about this eating of the Yakuts, Evens and Yukagirs. Write: in the autumn we go to the path, we catch a lot of salmon (whitefish also will approach). We dig a pit, lining the bottom with grass and bark of trees, laying the catch there in layers. Days through 5-10 (deadlines for different peoples vary) we reveal this underground "pot". It is better for beginners to look for support: the smell knocks down. According to the aborigines, fish from the pit are more useful than fresh fish, it is better to digest the stomach.

Kiwiak - Another "conservative", the guarantor of survival in a long and cold polar night. According to the recipe, the cook takes a dead walrus or seal, cuts off his head, and, without taking out the entrails, stuffs the carcass with "hams" of previously caught and plucked gulls. Enzymes of decaying birds recycle the guts of the beast from the end of spring to Christmas. Eat this culinary delights, for obvious reasons, more often on the street.

Kiwiak. Photo by Konstantin Lemeshev.jpgPhoto: Kiwiak. Konstantin Lemeshev

Primorye Koryaks in Kamchatka are preparing munychebukach (sour heads). To do this, take the heads of any of the varieties of salmon, and suck out your eyes. Then clean them from the gills and jaws, add red caviar and close in a sealed container for several days. By the recognition of those who tried it, the head is a dish for an amateur with a flavor remotely resembling sauerkraut.

Mynychebukach Sour Heads of Kamchatka. Photo by Dmitry Arbuzov
Photo: Munechebukeч. Dmitry Arbuzov

The next "yast" is more from the field of extreme medicine and sadistic chronicles than from cooking: it's live frogs. "Recently it is very fashionable for us, the Yakuts, although we are not French - how to catch a frog, immediately throw it into your mouth!" Says ethnographer Yuri Sleptsov.I ask: why do you eat a frog? I am told that it is necessary to eat it alive , because when you swallow it, it sprays the stomach with its liquid, and this is not entertainment, it's an unconventional medicine, many people in our country are treating frogs with gastritis and stomach ulcers, and the questions of humanism are in the background, because we do not do certain things needs, and in therapeutic firs ".

And for dessert we'll introduce you to Eskimo ice cream - acoustics. Residents of the north also want a sweet, but where to get milk for an ice cream where there are no cows? Revenues come from deer or walrus fat, and seals fat. It is beaten, to taste add berries (cranberries, raspberries, cloudberries, etc.), venison, salmon, roots of herbs, sometimes sugar and water. The word "acutak" means "mixed".

Klopovka. Photo by Roman Mordashev.jpg
Photo: Klopovka. Roman Mordashev

We close the list of the unusual and questionable menu of the Far East with a berry with a unromantic name bug (a cranberry, or a vaccine excellent). It grows only in the eastern part of Russia and in Japan. This berry traditionally treats hypertension, colds, is used as a natural energy - if you manage to endure its special odor, into which, however, many are in love. Confectioners on Sakhalin, where this berry is the most, make a dessert - candy with the taste of bug. Local people cook from bug-fruit, fruit, jam and jams.
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