SAKHALIN
ITURUP
KUNASHIR
SHIKOTAN
NATURE EXCURSIONS
HISTORICAL PLACES
OF SAKHALIN
ACTIVE ENTERTAINMENT
FISHING
GASTRONOMIC
TOURS
HUNTING
INDUSTRIAL
TOURISM
КРАБЫ
SAKHALIN
ITURUP
KUNASHIR
SHIKOTAN
КРАБЫ
SAKHALIN
ITURUP
KUNASHIR
SHIKOTAN
COMBINED
TOURS
TOURS OF YOUR CHOICE
SAKHALIN
CUISINE
DELICATES
CRABS
RED CAVIAR
KURIL SCALLOP
КРАБЫ
SEASONS
ON SAKHALIN
PASS
TRANSPORT
TOUR BOOKING CONDITIONS
DELICACIES
FOOD
The diet of local residents includes venison, dried and ice cream fish, plant roots, cherries, nuts, mushrooms, various flowers that are harvested in summer. here you can try rather unusual dishes - for example, seal meat, bear meat. in addition, you can enjoy such delicious northern berries as blueberries and shiksha.
Delicacies of Sakhalin
WEAR RED CAVIAR ON SAKHALIN
Caviar is eaten in Sakhalin with spoons! Once here in the season, make sure to try the practically unsalted caviar "five minutes." The islands have a rich choice of caviar and soon you will learn to distinguish humpback caviar from keta by the size and color of the caviar.
Red caviar is one of the most popular delicacies. And on Sakhalin, it is abundant in various species. Caviar of different fish of the salmon family differs in the size of the caviar, color and taste.
So there was a "Korean carrot," unknown before in Korea itself, young shoots of fern in a sharp marinade and pickled bladder.
Korean cuisine is extremely popular in Sakhalin. And the locals claim that it was on the island that the recipe for the famous pyang-se pie was invented (a bun for a couple with a spicy filling of meat and cabbage).
ONE OF THE INTERESTING DISHES OF SAKHALIN - FERN.

Locals especially appreciate three types: "eagle," "osmund" and "ostrich feather." Harvest and harvest this plant in spring. It is prepared as follows: young, dried or salted fern is soaked for at least a day. Then it is boiled or fried, and then stewed with onions, pepper, soy sauce and vegetable oil. At the end you can add garlic and sesame. To the table, the dish is served chilled.
About the same way a bladder is prepared.
Lopukh is one of the visiting cards of modern Sakhalin cuisine.
"I have not met such huge bursts as here anywhere in Russia... at night in the moonlight they seem fantastic, "recalled Russian writer Anton Chekhov, who was on Sakhalin in 1890.

Cooks make real culinary masterpieces by adding this plant to dishes. The bladder is soaked in water, then cooked and stewed with onions and spices. It can be used as an independent dish or as a side dish.
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