Irkutsk
Ulan-Ude

Blagoveshchensk
Chita
Yakutsk

Birobidzhan
Vladivostok
Khabarovsk

Magadan
Yuzhno-Sakhalinsk

Anadyr
Petropavlovsk-
Kamchatsky
Moscow

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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 not the most ominous 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 Evens - do not like to be photographed, especially when they eat, I am constantly scolded for it," says Yuri Sleptsov, an ethnographer, junior researcher at the Department of Archeology and Ethnography at the Institute for Humanitarian Research on Problems of Small Nations of the North. - The day when the deer is slaughtered is a festive day, the whole family is crowded. Venison begins to eat immediately after cutting. The cooled meat is frozen and eaten with sliced ​​slices, not allowing to thaw. At a temperature of -35C °, no infection survives! Venison is a dietary meat that is 100% assimilated in the body, so the Evens are healthy, they can easily run in the mountains. Many eminent athletes cannot catch up with them while hunting. "  

Lovers of horror stories about zombies will appreciate a snack from the fresh brains of a deer... "The Evens kill an animal, open the skull, and eat the brain with a spoon straight from the head, without seasoning or heat treatment. There are no sacred meanings: it is a delicacy for them. Also, these people love to eat bone marrow from the bones of the legs," explains ethnographer Yuri Sleptsov.

In Chukotka, during the season, you can try whale-brain cutlets. Also, a dish is prepared from the brain of deer, sorrel and seal fat. 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: Larvae of the subcutaneous gadfly. 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. 

Traveler Pavel Koshelenko told about the variant of walrus copalhen: “The peoples of the north had neither refrigerators, nothing. We hunted a walrus, relatively speaking, in the summer, but we need to eat all winter. What to do? We butchered the walrus, seasoned with herbs, rolled the carcass and buried it closer to the permafrost. But all the same, the temperature is above zero, decomposition processes are underway. However, if you eat a little bit since childhood, then you don't get poisoned with fermented fermented meat at all. It looks more like jellied meat rather than rotten meat. The walrus and the whale taste closer to beef, but the seal seems to be meat, but it gives off a lot of fish. The whale feeds on shrimp, plankton, walrus all sorts of near-bottom mollusks, and seals eat fish predominantly. Also in Chukotka sucking flippers and store them until the spring, is considered a delicacy. "

Only native peoples are allowed to hunt for walruses and whales, including the Chukchi and Eskimo marine hunters. To do this, they are given quotas annually. It is allowed to remove whales from nature for science with special permission from the IWC member governments. Commercial hunting of walruses and other marine mammals is prohibited by law in most countries of the world. In Russia, illegal extraction of aquatic biological resources (Article 256 of the Criminal Code) 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 storage method is well known to the Nanai on the Amur; Yakuts, Evens and Yukagirs know about this food. Write down: we go on the fishing line in autumn, catch a lot of salmon (white fish will do as well). We dig a hole, line the bottom with grass and tree bark, lay the catch there in layers. After 5-10 days (the time varies for different nations) we open this underground "pan". It is better for beginners to look for support: the smell knocks you off your feet. According to the natives, eating fish from the pit is healthier than fresh, it is better digested by 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 ardm.livejournal.com.jpg
Photo: Munechebukeч. Dmitry Arbuzov

The next "food" is more from the field of extreme medicine and sadistic chronicles than from cooking: this 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 something sweet, but where can they get milk for ice cream where there are no cows? Reindeer or walrus lard and seal fat come to the rescue. It is whipped, berries (cranberries, raspberries, cloudberries, etc.), venison, salmon, grass roots, sometimes sugar and water are added to taste. The word "akutak" 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.  
February 25: current information on coronavirus in the Far East
Digest of regional events and latest statistics