A FOOD TRADITION

Sakha Cuisine

Sakha, or Yakut, cuisine is shaped by the extreme continental climate of northeastern Siberia and by horse and cattle pastoralism alongside river fishing and hunting. Horse meat, beef, reindeer, freshwater fish, milk, and seasonal berries are central. Freezing, drying, salting, boiling, and raw or minimally processed service of high-quality frozen fish are characteristic adaptations to climate and seasonality. Representative dishes include stroganina, shaved frozen fish; indigirka salad of diced frozen fish; and khaan, a blood sausage traditionally made from horse or other livestock. Sakha cooking has Indigenous foundations while also sharing techniques with neighboring northern peoples.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.