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Far East Assortment

It is difficult to imagine a more gastronomically diverse region than the Far East

Far East Assortment
There is no single kitchen here, and it can not be so - the differences between the regions are too strong. But wherever you are, the food will be delicious, and most importantly - unusual and very useful. Far Eastern cuisine can not be distinguished in a separate direction. The huge territory, and the presence of different climatic zones from the arctic deserts to the subtropics, and the national traditions of almost hundreds of indigenous peoples inhabiting the region are also affecting. At the same time, with the Far East at the associative level, so much gastronomic delights are firmly connected that it is simply impossible to combine them together. Kamchatka crab, red caviar, scallops, prawns, foal, sea and river fish - nutritionists call the Far Eastern cuisine one of the most useful and tasty in the world.

The sea areas off the coast of the Sea of ​​Japan and the Sea of ​​Okhotsk are incredibly rich in delicacies. Here valuable fish species are caught - salmon, cod, halibut, flounder, smelt. Bivalve molluscs (scallops, mussels, oysters), echinoderms (sea urchins, trepang), crustaceans (crabs, shrimps), cephalopods (squid, octopus) are found in abundance. Algae are also mined - the well-known seaweed (kelp) and anfelcia (raw material for the production of agar-agar). The rivers are rich in other species of fish - the Siberian sturgeon, broad and omul live here. In the forests of the Far East, wild plants are harvested in large quantities: actinidia, lemongrass, pine nuts, ferns, wild garlic, mushrooms and berries. An integral part of the Far Eastern cuisine is meat products. They eat venison, foal, as well as game - wild boars, moose, all kinds of birds. There are also delights, for example, the meat of a sea animal - a seal or a whale.


Red fish

Pacific salmon is the calling card of the Far East. Rivers, seas and oceans feed not only the locals, but also the whole country, and at the same time bears guarding their trophy at spawning grounds. Pink salmon, sockeye salmon, chum salmon, coho salmon, chinook salmon and other salmon enter the Far Eastern rivers. Recipes for red fish are very many. It is eaten raw, smoked, dried, salted, fried - everyone chooses their favorite way of cooking.



The caviar of the residents of the Far East is not surprising, except that sold in cans. The delicacy here is sold by weight on 0,5 – 1 kg. Fresh, amber, and without any preservatives, salmon caviar, sockeye salmon, chum salmon, pink salmon, chinook salmon - in the market you will encounter a difficult choice, which one to buy? Do not worry, everywhere will give a try.

In addition to red caviar, local markets sell caviar of sea urchin, echinoderms, mainly extracted in the Kuril Islands. Delicacy is very much appreciated in Japan, but gradually conquers its positions in Russia.



To be in the Far East and not eat crabs is to waste time. Therefore, there is nothing shameful in adjusting your journey during the time of these arthropods: they are known to eat them - like oysters - in those months of the year, in the name of which there is the letter "p". And a few more secrets: to buy crabs is better "with hands", and do not forget to feel the phalanx - do not slip the empty one. And then everything in the hands of your imagination - crabs are cooked for a couple and on the grill, add to the inexhaustible variety of salads and snacks and eat just so, boiled.



Meat of Yakut horses is a traditional dish, considered a delicacy. Contrary to expectations, the foal is not at all dry and tough, unlike venison. It is eaten both in raw form and after cooking.



Stroganina is a national and one of the main dishes of northern peoples. In the preparation of anything complicated, the main thing is speed. Freshly frozen fish should be quickly cut - or set, hence the name - thin long slices width of 2 mm, season with salt and pepper and also quickly eat until the dish has had time to melt. It is very convenient in permafrost conditions, but at the same time it is tasty and nutritious. Stroganin is also prepared from meat - zherebtiny or venison.



Echinoderm, oblong, somewhat flattened trepang - he is a sea cucumber - at first glance does not look like a delicacy. But do not be deceived. Not only that the meat of this shellfish, which has a pleasant but somewhat specific taste, is well suited to salads, soups and stews, and is also used in folk medicine. In Asia trepang is valued along with ginseng, and tincture of trepanga honey is a sure way to strengthen immunity. Two spoons a day - and no colds are not terrible.


Sakhalin Oyster

Sakhalin oysters are caught wildly in the sea, and not grown on farms, so it is difficult to meet them in the European part of Russia - they rarely get there. For this amazing delicacy it is better to go straight to the Far East, it's worth it. The main thing that surprises in Sakhalin oysters is their size: some very large palm-sized specimens can weigh up to 800 grams.



Wait until the fern blooms - an unreasonable occupation, it is better to collect and eat it. So once decided in the Far East and not lost. Collect the fern in the spring, only young sprouts of the fern-eagle spirals are suitable for food - they are also called rachis. However, in fresh form it is not eaten, but is necessarily processed: blanched, fried, stewed - it turns out as an independent dish, and a good additive to various salads. But most of all still harvested for future use: dried or salted, - and then stored a whole year before the new harvest.


Healing plants and herbs

Coniferous forests of Primorsky Krai are a real storehouse of medicinal plants. Ginseng, which increases immunity, eleutherococcus, which helps with hypertension, tonic magnolia and many other herbs, known for their unique healing properties, have been collected here since ancient times. And to preserve useful properties for a long time, they make balms that improve the activity of the heart, the liver and help with colds. Syrups from klopovka and magnolia vine are a proven means for the normalization of pressure: clogging reduces blood pressure, and magnolia - increases.

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