Some tourists specially come to Sakhalin for a unique taste of freshly minted Kamchatka crab, prepared with hands according to all the rules.
By the way, it is not recommended to freeze fresh crab - this is how you risk stumbling upon 'empty' limbs after cooking.
- a permanent leader in popularity.
In summer, you can try five minutes - almost raw caviar, for export choose more salted versions.
In Japanese, it is called "uni." It is considered a powerful aphrodisiac and has rejuvenating properties.
In caviar about 30% of polyunsaturated fats (Omega-3 and Omega-6), a large number of vitamins (groups A, B, C, E, D, PP) and increased iodine content. Thanks to this composition, caviar is able to purify the blood and the entire human body from toxins. It is believed that regular uni eating is the secret to the record longevity of the Japanese.
Connoisseurs prefer to serve delicate and juicy meat of scallops raw.
Often Sakhalin people independently go to the sea coast in search of these shells.
Oysters on Sakhalin, unlike European brethren, reach gigantic sizes - up to 20 cm.
It is harvested in the spring. Three types are appreciated: "eagle," "osmund" and "ostrich feather."
You can cook fern like this - first soak for a long time, boil and simmer with fried onions, red pepper and soy sauce. At the end, add garlic, sprinkle with fried sesame and serve to the table.