Dear friends, we are continuing our great journey through multinational Russia as part of the Year of National Unity! Today, our route leads to where a new day begins — the Far East.
This is a land where the harsh taiga and the endless ocean meet, where the traditions of the indigenous peoples (Nivkh, Udege, Evenks) are intertwined with the culinary techniques of neighboring countries (China, Korea, Japan) and the Russian culinary school. Far Eastern cuisine is not just food, it is a real cultural code reflecting the character of the region: honest, generous and distinctive.
At AMAKS hotels, we also appreciate this diversity. Inspired by the uniqueness of each region, we strive to show you the full range of tastes of our country. And today we will reveal for you the gastronomic map of the Far East.
Among the iconic dishes of the region:
— Pacific fish ear
— crab and scallops in various variations
— dumplings and bouzas with seafood
— noodles and soups with Asian motifs
— dishes with ferns and wild plants
The traditions of the Far East are a special attitude towards nature and the product:
careful use of ingredients, freshness and minimal processing, family feasts, tea ceremonies and respect for the national customs of the different peoples of the region.
An interesting fact about culture:
Did you know that the indigenous peoples of the Far East (for example, the Udege people) had an unusual culinary solution — fish marmalade? This delicacy called mosi was made from fish skin peeled from scales. It was boiled in milk in a closed vessel for a long time, and then mixed with taiga berries and nuts. The sweetness of fish is a vivid example of how nature and the ingenuity of the locals create unique gastronomic combinations.
The Far East is not just a region, it is a special state: freedom, depth and sincerity in everything from culture to cuisine.
Discover Russia from new angles with us — through traditions, atmosphere and, of course, taste.
This is a land where the harsh taiga and the endless ocean meet, where the traditions of the indigenous peoples (Nivkh, Udege, Evenks) are intertwined with the culinary techniques of neighboring countries (China, Korea, Japan) and the Russian culinary school. Far Eastern cuisine is not just food, it is a real cultural code reflecting the character of the region: honest, generous and distinctive.
At AMAKS hotels, we also appreciate this diversity. Inspired by the uniqueness of each region, we strive to show you the full range of tastes of our country. And today we will reveal for you the gastronomic map of the Far East.
Among the iconic dishes of the region:
— Pacific fish ear
— crab and scallops in various variations
— dumplings and bouzas with seafood
— noodles and soups with Asian motifs
— dishes with ferns and wild plants
The traditions of the Far East are a special attitude towards nature and the product:
careful use of ingredients, freshness and minimal processing, family feasts, tea ceremonies and respect for the national customs of the different peoples of the region.
An interesting fact about culture:
Did you know that the indigenous peoples of the Far East (for example, the Udege people) had an unusual culinary solution — fish marmalade? This delicacy called mosi was made from fish skin peeled from scales. It was boiled in milk in a closed vessel for a long time, and then mixed with taiga berries and nuts. The sweetness of fish is a vivid example of how nature and the ingenuity of the locals create unique gastronomic combinations.
The Far East is not just a region, it is a special state: freedom, depth and sincerity in everything from culture to cuisine.
Discover Russia from new angles with us — through traditions, atmosphere and, of course, taste.
