Ainu cuisine is the cuisine of the ethnic Ainu in Japan and Russia.
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15 Facts About Ainu cuisine
2.
Also unlike Japanese cuisine, traditional Ainu cuisine did not use miso, soy sauce, or sugar, though these seasonings make an appearance in modern Ainu cuisine.
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4.
Traditional Ainu cuisine used meats obtained through fishing and hunting such as salmon and deer, wild plants gathered in the mountains such as Cardiocrinum cordatum bulbs and acorns, as well as various grains and potatoes obtained through farming.
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5.
Ainu cuisine fished at sea in dugout canoes using harpoons to hunt a variety of large marine animals and used nets and fishing rods to bring in smaller creatures.
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6.
The Ainu cuisine used a number of tools including fishing rods, nets, traps, and fishing baskets to catch freshwater fish.
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7.
Rather, Ainu cuisine would fill up on fatty soups and grilled meats then drink it like tea as a palate cleanser.
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8.
Traditional Ainu cuisine did not use steamed rice to make dumplings, as the Japanese did with mochi.
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9.
The Ainu cuisine first came in contact with Japanese style mochi after the Edo period when more ethnic Japanese moved to live in the same areas as the Ainu cuisine under the land contract system.
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10.
Ainu cuisine alcohol is an undistilled alcohol made from Japanese millet that is similar in appearance and flavor to homebrewed sake.
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11.
The Ainu cuisine either acquired malted grain from trade with the Japanese or they produced their own by boiling Japanese millet, acorns, and Cardiocrinum cordatum then sprinkling powdered bark from the Cercidiphyllum tree on the finished product.
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12.
The Ainu cuisine said that alcohol was something that everyone enjoyed, along with the spirits.
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13.
Teas drunk by Ainu cuisine were not made with the evergreen Camellia sinensis, but from the seeds and bark of trees, or medicinal herbs native to the cool climate of Hokkaido.
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14.
The Ainu cuisine used the sap of these trees as a drink and flavoring for foods.
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15.
The Sakhalin Ainu cuisine would make alcohol by placing set white birch sap into blackcurrant juice and leaving it to ferment.
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