Ainu cuisine

Ohaw, traditional Ainu soup

Ainu cuisine is the cuisine of the ethnic Ainu in Japan. The cuisine differs markedly from that of the majority Yamato people of Japan. Raw meat like sashimi, for example, is not served in Ainu cuisine, which instead uses methods such as boiling, roasting and curing to prepare meat. The island of Hokkaidō in northern Japan is where most Ainu live today; however, they once inhabited most of the Kuril islands, the southern half of Sakhalin island, and parts of northern Honshū Island.

There are very few Ainu restaurants in the world, though some do exist such as Ashiri Kotan Nakanoshima in Sapporo, and Poron'no and Marukibune in Ainu Kotan, Hokkaidō.

Ingredients

Traditionally, women usually gathered wild plants such as Pukusa.

Crops

Wild plants

Animals

Game

Dishes

An Ainu-style meal with venison and mountain vegetable soup (yuk ohaw), fermented salmon liver (mefun) and rice mixed with grains.

Notes

  1. ↑ Batchelor & Miyabe 1893
  2. 1 2 Honda, Katsuichi (1905). Harukor: An Ainu Woman's Tale (preview). London: Methodist Publishing House. p. 123., saying ratashkep was a "snack" but used non-ordinary special ingredients to appeal to children, like "Amur cork nuts with Chinese millet flour and wild peas, or chestnuts and preserved salmon roe".
  3. ↑ Batchelor 1905 Ainu-Eng-Ja. dict.
  4. ↑ Watanabe, Hitoshi (渡辺仁) (1982). アイヌ民俗調査 (snippet). 15. 北海道教育委員会., collected from the recollection by Umeko Ando
  5. ↑ Kayano 1996, p.208 キナラタシケプ 山菜の寄せ鍋; p.460, ラタシケプ 「混ぜ煮:豆,カポチヤ,イナキピの粉,シコロの実など いろいろな物を混ぜて煮た物」
  6. ↑ Dettmer, Hans Adalbert (1989). Ainu-Grammatik: Texte und Hinweise. 1. Otto Harrassowitz Verlag. p. 843. ISBN 978-3-447-02864-6., where kina rataskep and mun rataskep are mentioned, and translated as "Gräser-Eintopf", "Kräuter-Eintopf" (grasses stew, herbs/worts stew)

References

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