Far Eastern cuisine: features and dishes

Far Eastern cuisine is a combination of marine products, taiga gifts and the influence of Asian gastronomic traditions. In the Primorsky Territory, it was formed under the influence of nature and neighbors - China, Korea and Japan. In the article we will tell about the main dishes, rare ingredients and places where in Vladivostok and Primorye it is best to try authentic food.

The origins and features of Far Eastern cuisine

The cuisine of the region relies on two sources of products: the Sea of Japan and the seaside taiga. Due to the proximity of the sea, fish, shellfish and crabs become a frequent guest on the table, and wildflowers and berries make dishes full of vitamins and original flavors. Simple methods of processing: drying, pickling, smoking - allow you to preserve the naturalness and benefits of the products. 

The main features of the kitchen:

• A large amount of seafood;
• extensive use of wild herbs and berries;
• influence of Korean and Japanese cuisine (marinades, hot spices, seaweed).

More about Far Eastern cuisine can be found on the page Gastronomy.. Gastronomy.

Key products and dishes of Far Eastern cuisine

Below is a short guide to products and specialties that are worth trying in Vladivostok.

• Scalf - served fresh, baked or roasted in cream sauce.
• Crabs are the main delicacy of Primorye. It is boiled whole, added to soups or salads.
• Trepang (sea cucumber) - used in Asian sauces or dried; valued for its unique texture and benefits.
• Smell is a seasonal fish popular at street festivals.
• Lemongrass is a fragrant and vitamin-rich component of teas and tinctures.
• Actinidia (Kiwi Far Eastern) - used in desserts and marinades.
• The fern-eagle is a garnish or part of a salad, characterized by an earthy-bitter taste.

The number of authentic dishes of Far Eastern cuisine include Far Eastern urlyager - fresh fish from seawater, Another hearty dish is staples with trepang, where vegetables are combined with the unique texture of a sea delicacy. Mandatory for tasting and fresh salad of kelp with squid - light, useful and perfectly reflecting the taste of the sea. On street festivals also popular pickled and grilled smelt.

Where to try Far Eastern cuisine in Vladivostok

In Vladivostok, culinary schools are open and master classes on Far Eastern cuisine are held. Chefs teach to work with seafood and wildflowers, explain the rules of safety and storage of products. Gastronomic festivals bring together chefs and producers from all over the region; there you can try rare dishes and buy local products.

Recommendations for locations:

• markets and fish pavilions - for finding fresh seafood;
• thematic gastrospaces - for tasting author's dishes;
• master classes at culinary schools - for practice with professionals.

Vladivostok today - gastronomic center of the Far East. Here you can taste specialties and feel the philosophy of local cuisine.

Tips for a tourist and what to bring home

If you want to bring a piece of Primorye, choose:

• Seafood in a vacuum (trepang, mussels);
• Pedar nuts and lemongrass in dried form;
• Confitures and tinctures on actinidia or lemongrass.

For seafood, use vacuum and dry ice during transportation.

Far Eastern cuisine is valuable for its natural authenticity. It combines sea and taiga, simplicity and ingenuity. In Vladivostok, you can try these dishes and learn how to cook them from local chefs. If you are looking for unusual tastes and “food with character”, start with scallop, trepang and taiga pantry products.