North Asian cuisine

North Asian Cuisine is a broad term that encompasses the culinary traditions of the various regions in North Asia. This includes the cuisines of Siberia, Mongolia, and parts of Russia. North Asian cuisine is characterized by its use of local ingredients, hearty dishes, and a variety of cooking techniques.

Overview

North Asian cuisine is heavily influenced by the harsh, cold climate of the region. The cuisine is known for its use of meat, particularly beef, mutton, and pork, as well as a variety of dairy products. The dishes are often hearty and filling, designed to provide sustenance and warmth in the cold weather.

Regional Variations

Siberian Cuisine

Siberian cuisine is known for its use of game meats, fish, and foraged ingredients. Dishes such as pelmeni (meat dumplings) and stroganina (a type of raw, frozen fish) are popular.

Mongolian Cuisine

Mongolian cuisine is heavily based on meat and dairy products, with dishes like buuz (steamed dumplings) and khuushuur (fried dumplings) being staples. Airag, a fermented dairy product made from mare's milk, is a traditional Mongolian beverage.

Russian Cuisine

In the northern parts of Russia, dishes are often based on fish, poultry, mushrooms, berries, and honey. Soups and stews are a significant part of the diet, with dishes like borscht and shchi being common.

Common Ingredients

Common ingredients in North Asian cuisine include root vegetables such as potatoes, carrots, and beets, as well as grains like wheat, barley, and rye. Dairy products, particularly yogurt, cheese, and butter, are also widely used.

See Also

• List of Asian cuisines
• Russian cuisine
• Mongolian cuisine
• Siberian cuisine