何を見るか
やる事
何を食べれば良いか
滞在場所
ツアーと小旅行
役立つ情報
EN
RU
サハリン
択捉島
国後島
色丹島
自然の遠足
サハリンの史跡
アクティブエンターテインメント
釣り
美食ツアー
狩猟
産業観光
КРАБЫ
サハリン
択捉島
国後島
色丹島
КРАБЫ
サハリン
択捉島
国後島
色丹島
複合ツアー
お好みのツアー
サハリン料理
珍味
カニ
赤キャビア
クリルホタテ
КРАБЫ
サハリンの季節
パス
輸送
ツアー予約条件
色丹島
ホテル
CRAB
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.
SALMON CAVIAR
- a permanent leader in popularity.

In summer, you can try five minutes - almost raw caviar, for export choose more salted versions.
SEA URCHIN CAVIAR
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.
SCALLOP
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
Oysters on Sakhalin, unlike European brethren, reach gigantic sizes - up to 20 cm.
FERN
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.
DO YOU HAVE A QUESTION?
For faster communication, write to any of the instant messengers
TELEGRAM
WHATSAPP
By clicking the button you agree to the processing of personal data and agree to the Privacy Policy
Made on
Tilda