In Moscow at the forum “Travel!” learned how to enjoy Primorye to taste

Travel is not just about museums, beaches, shopping. It is also gastronomic pleasure and richness of tastes. Primorye knows how to do that. The chefs of the Far Eastern capital told the guests of the International Tourism Forum “Travel!”.

The trend of this year 2025 is gastrotourism becoming one of the promising types of travel in Russia. And Primorye has its own niche here - you can enjoy the taste of the sea and the taiga: see how the fern grows, savor dimorphant honey, learn how to open a fan shell of a scallop with one movement of your hand and go to the squid at night.

And the gastronomic image of Primorye in Moscow in the House of Russian Kitchen (DRC) at VDNKh was presented by the Tourist Information Center of the Primorsky Krai (Visit Primorye) and the team of the seaside chef from Vladimir Koposhevka-Kozhevka-Koshevka-Koshevka (Toshevka) and the sea-Chevsky chef from the restaurant

In the framework of the presentation "Far Eastern cuisine is a landmark of Primorye", the forum guests were introduced to Primorye through its gastronomy. Visitors of the event appreciated the technology of preparation and taste of staples and five minutes of trepang, learning about its beneficial properties for the body. Another master class is an opportunity to master the method of opening a live seaside scallop and immediately assess its taste with specially prepared Far Eastern sauces: cucumber with sea salt and on the basis of algae with truffle oil. By the way, sea scallop is one of the tasty brands of the Far Eastern capital. Well, where without the Kamchatka crab, this inhabitant of the sea depths? Therefore, the guests of the DRC were not only told about this arthropod, which is not so much a crab as a cancer due to evolutionary decisions, about the seasonality in its extraction, but also showed the ways of cutting and preparing it. The apotheosis of acquaintance with seaside cuisine was tasting the meat of Kamchatka crab: pure meat, with sauce with fern, cucumber and butter and with cream sauce with miso, wasabi and cilantro.

Curator of this program was Ekaterina Shapovalova, author and head of the federal project "Gastronomic Map of Russia". This event allowed guests of the DRC to get acquainted with the gastronomic tourist visiting card of the regions, to appreciate the hit dishes of the gastronomic festivals of Primorye.

Without feeling the taste of the Far Eastern ear, without trepang braces and without drinking tea with taiga herbs, the impressions of traveling through the eastern region of Russia will be incomplete. Primorye is waiting for guests!

Tourist and Information Center

Visit Primorye"